AllenOK
Executive Chef
Here's some recipes for you, Alix. The only one that's TNT is the Coq au Vin recipe. I haven't made the other two yet.
Coq au Vin
yields: 2 portions
2 strips bacon, cut into lardons
oil
2 pieces of chicken
½ c onions, large dice
4 oz mushrooms, sliced
2/3 c red wine
¼ c chicken stock
For the sachet:
thyme
bay leaf
garlic
beurre manie
2 t brown sugar (optional)
parsley, chopped
If at all possible, decant the wine, and allow it to “open up”. If this is not possible, use the brown sugar at the end of the cooking period.
Heat the oil. Brown the bacon until crisp, remove and set aside. Brown the chicken, remove, and keep warm. Lower heat to medium, add onions and mushrooms, caramelize slowly; remove onions and mushrooms, add to bacon. Drain grease.
Deglaze pan with wine and stock. Add sachet and chicken. Cover and braise 30 to 40 minutes, until chicken is tender. When chicken is done, plate and garnish with the bacon, onions, and mushrooms.
Bring the braising liquor to a boil, reduce. Reduce to a simmer, add beurre manie, then correct the seasoning. If the wine was not allowed to “open up”, add the brown sugar at this point to cut the bitter taste of the wine.
Drizzle the sauce over the chicken, garnish with the parsley.
Bourbon Mustard Chicken Thighs
Makes: 6 - 8 servings
¼ c dark brown sugar
¼ c bourbon
¼ c Dijon-style mustard
½ t salt
1 t dry minced onion
1 t Worcestershire sauce
6 - 8 chicken thighs, skin on
Combine brown sugar, bourbon, mustard, salt, dry onion, and Worcestershire sauce in a glass jar or bowl. (Can make the sauce ahead.)
Place chicken in single layer in a nonmetal baking dish. Pour mixture over chicken. Bake uncovered at 350°F for 45 minutes. Remove chicken to plate.
Pour sauce into a drinking-glass shaped container, or something narrow which will quickly force the fat to the top. With a small gravy ladle spoon off fat. Return chicken to pan and pour defatted sauce over chicken and bake a bit more.
Chicken Thighs in Honey Sesame Marinade
Yield: 6 servings
1 c honey
¼ c sesame seeds
1 t ground ginger
1 t ground cinnamon
1 t ground cumin
1 t paprika
½ t turmeric -- optional
½ t cayenne pepper
3 T fresh lime juice
2 T olive oil
Salt and pepper
12 boneless chicken thighs
In a large bowl, combine the honey, sesame seeds, ginger, cinnamon, cumin, paprika, turmeric, cayenne, lime juice, and olive oil. Season to taste with salt and pepper. Pour over the chicken thighs and marinate, covered, overnight in the refrigerator. When ready to cook, remove the chicken from the marinade and grill about 6 to 8 minutes on each side, being careful not to let the flames flare up. If broiling, place on a greased baking sheet and cook 5” from the heat.
Edited to add: I just ran a search on www.chef2chef.com for "Chicken thighs" and came up with about 50 different hits, with several that I've already cut/pasted to my own files.
Coq au Vin
yields: 2 portions
2 strips bacon, cut into lardons
oil
2 pieces of chicken
½ c onions, large dice
4 oz mushrooms, sliced
2/3 c red wine
¼ c chicken stock
For the sachet:
thyme
bay leaf
garlic
beurre manie
2 t brown sugar (optional)
parsley, chopped
If at all possible, decant the wine, and allow it to “open up”. If this is not possible, use the brown sugar at the end of the cooking period.
Heat the oil. Brown the bacon until crisp, remove and set aside. Brown the chicken, remove, and keep warm. Lower heat to medium, add onions and mushrooms, caramelize slowly; remove onions and mushrooms, add to bacon. Drain grease.
Deglaze pan with wine and stock. Add sachet and chicken. Cover and braise 30 to 40 minutes, until chicken is tender. When chicken is done, plate and garnish with the bacon, onions, and mushrooms.
Bring the braising liquor to a boil, reduce. Reduce to a simmer, add beurre manie, then correct the seasoning. If the wine was not allowed to “open up”, add the brown sugar at this point to cut the bitter taste of the wine.
Drizzle the sauce over the chicken, garnish with the parsley.
Bourbon Mustard Chicken Thighs
Makes: 6 - 8 servings
¼ c dark brown sugar
¼ c bourbon
¼ c Dijon-style mustard
½ t salt
1 t dry minced onion
1 t Worcestershire sauce
6 - 8 chicken thighs, skin on
Combine brown sugar, bourbon, mustard, salt, dry onion, and Worcestershire sauce in a glass jar or bowl. (Can make the sauce ahead.)
Place chicken in single layer in a nonmetal baking dish. Pour mixture over chicken. Bake uncovered at 350°F for 45 minutes. Remove chicken to plate.
Pour sauce into a drinking-glass shaped container, or something narrow which will quickly force the fat to the top. With a small gravy ladle spoon off fat. Return chicken to pan and pour defatted sauce over chicken and bake a bit more.
Chicken Thighs in Honey Sesame Marinade
Yield: 6 servings
1 c honey
¼ c sesame seeds
1 t ground ginger
1 t ground cinnamon
1 t ground cumin
1 t paprika
½ t turmeric -- optional
½ t cayenne pepper
3 T fresh lime juice
2 T olive oil
Salt and pepper
12 boneless chicken thighs
In a large bowl, combine the honey, sesame seeds, ginger, cinnamon, cumin, paprika, turmeric, cayenne, lime juice, and olive oil. Season to taste with salt and pepper. Pour over the chicken thighs and marinate, covered, overnight in the refrigerator. When ready to cook, remove the chicken from the marinade and grill about 6 to 8 minutes on each side, being careful not to let the flames flare up. If broiling, place on a greased baking sheet and cook 5” from the heat.
Edited to add: I just ran a search on www.chef2chef.com for "Chicken thighs" and came up with about 50 different hits, with several that I've already cut/pasted to my own files.
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