chicken thighs – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Apple Cheddar Chicken Burgers Are an Unexpected Game-Changer

Chris — Sun, 20 Oct 2024 10:00:00 +0000

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

If you’re craving a juicy chicken burger with a little sweet-and-savory twist, these apple cheddar chicken burgers. They are such a fun recipe to add to your weeknight dinner or backyard cookout lineup. The crisp apple keeps the patties tender. The sharp cheddar adds that melty, cozy flavor every good burger needs. Try serving them piled onto toasted buns with crispy buttermilk onion rings on the side and a creamy dill pickle dip for dunking. They turn this easy chicken burger recipe into a full, crave-worthy meal you’d find at a pricey burger joint.

This was the October burger challenge recipe. The October challenge included creating a burger with apples, squash, ancho chile pepper, and buttermilk. Yeah. It’s a motley assortment of ingredients. But, then again, they’re all a motley assortment of ingredients. That’s kind of the point of the group.

I was late posting it because I didn’t get the squash part of the challenge taken care of. Initially, I planned on making pumpkin buns. Me and bread don’t have such a great working relationship. I love to eat it but it hates when I try to make it. One of these days I will take a bread baking class and figure it all out. Or just decide that it’s a problem I want to solve and just keep trying until I figure it out.

Where do burgers come from?

Burgers are a staple in American cuisine and have been for decades. Their origins date back to the late 19th century. A doctor named Salisbury suggested people with digestive issues eat cooked ground beef patties. These “Salisbury steaks” became popular with other physicians.

While there are some controversies over who invented the hamburger, how it became popular is not controversial. The St. Louis World’s Fair in 1904 introduced this new fangled food. It became a popular choice for fast, satisfying meals. There was a slight dip in popularity with the publication of The Jungle which detailed the less than savory parts of meat packing during that time.

However, over the years, the burger has bounced back. It has even evolved to include a variety of proteins, from turkey and fish to meatless veggie patties. This makes for endless possibilities of flavor combinations. This evolution has led to unique flavor combinations like the apple cheddar chicken burger.

What does combining chicken and apples taste like?

Some cuisines pair apples and pork together. So, I thought why not apples and chicken? Chicken is light in flavor like pork. It makes a burger delicious especially if you include added moisture to the ground meat. That’s what makes the apples perfect for chicken; it adds moisture to the burger.

The sweetness of the apples also complements the savory chicken. This combination creates a delicious balance that tantalizes the taste buds and is a refreshing twist to the classic burger. This new flavor sensation is a a must-try combination for anyone looking to experience unique and delicious burger.

Ingredients for these apple cheddar chicken burgers

Ground chicken

Produce – apples, Vidalia onion, zucchini

Pantry ingredients – garlic powder, black pepper, ancho chile pepper powder, poultry seasoning, bread crumbs, hamburger buns

Dairy – buttermilk, cheddar cheese

Instructions to make this burger recipe

If you don’t have ground chicken you can easily make some by pulsing some chicken breasts or, in this case, chicken thighs. Pulse until the chicken a few times until it’s in large pieces. Add the apple, onion, and spices to the chicken mixture and pulse a few more times until the chicken is coarsely ground then put the mixture into a mixing bowl.

This burger has additional moisture from moistened breadcrumbs. Combine the breadcrumbs with the buttermilk and let them soak for 5 minutes before stirring in some shredded cheddar cheese. Fold this mixture into the chicken mixture making sure not to overmix everything. Form the chicken into 4 patties and refrigerate them until you’re ready to cook and serve the burger.

Preheat your grill to high heat and add the burgers, cooking 5o to 7 minutes on each side. Make sure to turn them a quarter turn halfway through the cooking time on each side. This creates those epic burger grill marks. When the burgers are almost done, put more shredded cheddar cheese on top and let the cheese melt. Remove the burgers to a plate and tent with foil to let them rest.

Tips for Cooking the Perfect Burger

When it comes to cooking the perfect burger, there are a few tips and tricks that can take your burger game to the next level. First, make sure your grill or skillet is preheated to the right temperature and that it’s coated with oil so the burgers don’t stick. Resist the urge to press down on the patties while they cook. It’s okay to press them right after putting them on the heat, but don’t press down as they’re cooking because this can cause the juices to escape and make for a dry burger.

Avoid flipping the burgers too frequently. This can prevent the burger from caramelizing which seals in the juices. Let them cook undisturbed for a few minutes on each side to develop a nice sear and lock in the flavor. Don’t overcook your burgers. If you’re not sure, check the temperature with a thermometer. These chicken burgers should be pulled at 165 because carryover cooking while they rest will bring it to 170 F.

How to Elevate Your Burger Experience

This burger already is elevated with the combination of apples and chicken all topped with homemade zucchini chips. But if you want to elevate it even more, try adding some caramelized onions, avocado slices, or spicy aioli. With the ancho chili powder, some guacamole or even a lime crema would be the perfect topping for this burger.

Try changing up the bun. A sweet brioche bun would highlight the sweetness of the apple. Or maybe a onion bun to bring out the Vidalia onions in the mixture. Or a fun pretzel bun that can stand up all the toppings of this burger. I’m always fond of potato buns for burgers because they have a denser texture which stands up to this burger. Another favorite of mine is a ciabatta bun like the one I used in this lamb burger.

What do apple cheddar chicken burgers taste like?

For those that say chicken burgers are dry I’m here to tell you these are not dry. The moistened breadcrumbs, the apples, and the onions make sure of that. They all combine for this sweet and savory flavor in your mouth that is just delicious. And I’m not a huge sweet and savory person. But these burgers were on the menu at least twice. They were that good.

The ancho chile pepper adds a nice little kick you’re not expecting. So does the Cabot seriously sharp Cheddar cheese. You don’t expect flecks of cheese throughout the burger like that. It does make for a rather intoxicating aroma as they’re cooking, though. Finally, the zucchini chips bring an earthiness to the burger you’re not quite expecting. And it doesn’t hurt that they’re microwave zucchini chips.

4 servings

Apple Cheddar Chicken Burgers

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 5 minutes

Total Time: 29 minutes

Upgrade your burger game with our Apple Cheddar Chicken Burgers. Juicy chicken patties, melted cheddar, and a hint of sweetness from the apples. Trust us, your taste buds will thank you.

5.0 Stars (3 Reviews)

Ingredients

1 pound boneless, skinless chicken thighs, cut in 2 inch pieces
1/2 cup chopped Gala apple
1/3 cup chopped Vidalia onion
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon ancho chile pepper
1/4 teaspoon poultry seasoning
1/2 cup fresh bread crumbs
2 tablespoons buttermilk
2 cup Cabot Vermont Seriously Sharp Cheddar cheese, divided
1 large zucchini (at least 2 inches in diameter and 7 to 8 inches long)
4 hamburger buns
Toppings of choice

Instructions

In the bowl of a food processor, add the chicken and pulse a few times.
Add the apple and next five ingredients (Vidalia onion through poultry seasoning) to the chicken mixture. Pulse a few more times until it is coarsely ground. Put in a mixing bowl.
Combine the bread crumbs with the buttermilk and let sit for 5 minutes.
Using a spatula, fold in bread crumb mixture and 1 cup of the Cabot Vermont Seriously Sharp Cheddar cheese into the chicken mixture.
Form the mixture into 4 patties and refrigerate.
Slice the ends off the zucchini. Using a mandolin, slice the zucchini into 1/8-inch-thick rounds.
Spray a large microwave safe plate with cooking spray. Place one layer of the zucchini slices onto the plate.
Microwave on high 4 1/2 to 6 minutes (depending on the wattage of your microwave). Watch the zucchini carefully after the 4-minute mark to make sure they don’t burn.
Carefully remove the plate from the microwave and remove the zucchini slices to rack to cool. Repeat with remaining zucchini slices.
Preheat a grill on high heat.
Remove the burgers from the refrigerator and place on the grill. Cook on high heat 5 to 7 minutes per side or until the internal temperature reaches 160.
Using a jar lid, pile 1/4 cup cheese on top of the 4 burgers. Cover and let the cheese melt 1 to 2 minutes. Remove from heat and allow the burgers to rest.
While the burgers are resting, prepare the buns with your choice of toppings. I prefer mayonnaise, lettuce, tomatoes, and onions.
Place the burgers on the tops and top with the zucchini chips before serving.

Awesome Apple Recipes

Apple Cheddar Chicken Burgers from A Kitchen Hoor’s Adventures
Apple Fritter Bites from That Recipe
Caramel Apple Sago from Magical Ingredients
Cinnamon Fried Apples from Hezzi-D’s Recipe Box
How to Make Apple Pie Spice from Jen Around the World

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Make Huli Huli Chicken Thighs for a deliciously quick meal

Chris — Sun, 03 Sep 2023 10:00:00 +0000

Huli Huli Chicken Thighs are an Asian inspired deliciously sweet and spicy marinaded chicken. The longer the chicken marinades the better!

I visited my mom in Maui. Well before the catastrophic fire that burned Old Lahaina. My heart breaks for the banyan tree. I hope it will bounce back from being burned. And I hope that Old Lahaina can be rebuilt. They had the best luau according to Mom. And she doesn’t say that unless it really is the best. For me I loved how they told the history of hula and luau. And the Kahlua pork was so delicious!

We did many touristy and not so touristy things on that trip. If you’re on that island, I highly recommend a Pacific Whale Foundation whale watching tour. We snorkeled with turtles and baby sat an unfortunate teen male whale caught in a massing multi-ton net while we waited for NOAA to arrive and assist. I would rather do that than wander the ocean looking for whales. But, as it turned out, we got to see a baby and momma slapping tales. She was teaching her little one and it was too cute!

Also while we were there, we headed to a Morimoto restaurant. The food was delicious. I just cannot do sushi and I really tried. My husband devoured a tour of sashimi, sushi, and other raw seafood items. Not for me. There’s only so much raw seafood I can eat before it just gets to me.

And with the sushi, I got the shrimp one. I tried to dismantle it to have the rice and the shrimp, but the nori was just stuck to everything. That’s the part about sushi I cannot manage. The nori. It has a strong flavor and I just can’t get passed it.

We did not have huli huli chicken. If I get the chance to visit them before they move I might add that as a request because it sounds and looks so delicious! Which is why I started down the path of making my own version of this classic Hawaiian dish.

What is Huli Huli Chicken?

It’s a marinaded and grilled chicken that is basted as it’s turned. The word huli means turn in Hawaiian. This chicken dish was originally grilled on a homemade spit. Hence the huli huli meaning the chicken turns and turns. As it turns it gets basted with the infamous barbecue sauce that Ernest Morgado’s mother made and made this chicken deliciously famous.

The original huli huli recipe was never published. Many have guessed what the ingredients are. And that’s sort of what I did with this recipe. I combined ingredients I thought would taste delicious on boneless skinless grilled chicken thighs. I looked a many recipes to see what others put in theirs and came up with my own interpretation of Huli Huli Chicken.

What’s in my Huli Huli Chicken Thighs?

Chicken thighs, of course. The sauce consists of the basics which is ketchup, pineapple juice, soy sauce, sesame oil, ginger, and garlic. I added brown sugar instead of honey. I just don’t keep honey in the pantry. If I do have it, it’s been in there so long it’s crystalized.

I added rice vinegar and sriracha sauce. I think the vinegar adds a nice sour kick to complement the sweetness of the rest of the ingredients. And the sriracha for a little spicy kick. Of course, not having tasted authentic huli huli chicken, this is my version of the delicious Hawaiian dish. Since the original recipe was never published, who’s to say this isn’t correct?

How do you make Huli Huli Chicken Thighs?

They’re so simple to make. You combine everything but the thighs in a mixing bowl and then pour that into your marinade container. For me, that’s a zip top plastic bag. I can squeeze as much air out as I can to make sure the chicken is completely submerged in the marinade for full flavor.

Marinade for at least 4 hours. If you have the time, make it overnight. The longer it marinades the more flavor the chicken will have. And that’s why I use chicken thighs. They really do hold the flavor well, are tender and juicy, and take just a few minutes on each side to cook.

I have a gas grill and wish I had used some of the smoking chips while I cooked these. The mesquite flavor would truly elevate these huli huli chicken thighs. I might try smoking them next time to see how the smoky flavor enhances the sweet, sour, and spicy marinade.

Or, at the very least, put some of the chip in the smoker box when grilling them. But since they cook so fast, I would have to make sure they’re smoking before I put the chicken on the grill. That’s one of the reasons I love grilling with boneless, skinless chicken thighs. They cook super quick for a weeknight meal on the table quickly.

What do Huli Huli Chicken Thighs taste like?

So tender and so delicious! The sweet flavor comes through first. Then you taste the garlic and ginger, then the soy and sesame oil. Finally, the spicy the last thing you taste. It’s just a hint of spice, but enough to give a little heat at the end of your bite. Feel free to omit it if you don’t like a little heat. If you don’t have sriracha, add a sprinkle of cayenne pepper for a little heat.

These Huli Huli Chicken Thighs can easily make a delicious sandwich with some grilled pineapple splices or a tropical slaw on top. I turned some of the leftover thighs into tacos the next day with some shredded cabbage and teriyaki sauce. That was so delicious! This would also be great on top of a tropical cobb style salad. Similar to my calypso Caribbean cobb salad made with hearts of palm and pineapple.

If you have leftovers, they will last in the fridge for 2 to 3 days. If they last that long. I couldn’t wait to have the leftovers for lunch the next day. That’s how delicious this chicken is. I can’t wait to make it again! And make extra for sandwiches or tacos. Or nachos! Oh my. Nachos with some delicious queso, pineapple, jalapenos, onion, tomatoes. That sounds delicious, too!

And this these Huli Huli Chicken Thighs are a great freezer recipe, too. Make the marinade, add the chicken, and pop it in the freeze for a quick and delicious dinner for your family. You can easily air fry these thighs, too. I put mine in the air fryer at 390 F for 5 to 6 minutes a side or until the internal temperature is 160 F. Then I let them rest in the air fryer 5 minutes before serving. So quick and so delicious. I hope you enjoy this recipe as much as I do.

Huli Huli Chicken Thighs

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

Huli Huli Chicken Thighs are an Asian inspired deliciously sweet and spicy marinaded chicken. The longer the chicken marinades the better!

5.0 Stars (1 Review)

Ingredients

1/2 cup ketchup
1/2 cup brown sugar
4 tablespoons rice vinegar
1/2 cup pineapple juice
3 tablespoons sesame oil
2 tablespoons fresh grated ginger
1 1/2 teaspoon minced garlic
1/2 cup low sodium soy sauce
1 tablespoons sriracha sauce
2 pounds boneless skinless chicken thighs

Instructions

Combine all ingredients except the chicken thighs in a medium mixing bowl and stir with a whisk to combine. Pour the mixture into a zip top plastic bag or plastic container and add the chicken thighs. Make sure the marinade surrounds the thighs. Marinade 4 hours or overnight for best flavor.
Rub the grates with oil and preheat the grill to medium-high heat. Remove the chicken from the marinade and grill 3 to 4 minutes or each side or until the internal temperature is 160 F. Remove from the grill, tent with foil, and let the thighs rest 5 minutes before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 625Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 20gCholesterol 277mgSodium 1932mgCarbohydrates 38gFiber 1gSugar 33gProtein 59g

You don't eat the whole marinade so take this with a grain of salt. Without the marinade it's 375 a serving.

Delicious Chicken Recipes

Apple Soy Glazed Chicken Legs from Karen’s Kitchen Stories
Bang Bang Chicken Pasta from Blogghetti
Crispy Garlic Parmesan Chicken from Hezzi-D’s Recipe Box
Autumn Chicken Sheet Pan Dinner from Jen Around the World
Huli Huli Grilled Chicken from A Kitchen Hoor’s Adventures
Japanese Soboro Donburi from Pandemonium Noshery
Leftover Chicken Soup with Sage from Art of Natural Living
Sopa de Pollo Borracho from That Recipe

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Chicken Chasseur is rich, delicious, and quick to make!

Chris — Sun, 12 Feb 2023 11:00:00 +0000

Chicken Chasseur, also called Hunter’s Chicken, combines crispy chicken with a chasseur sauce made of mushrooms, wine, tomatoes, , broth, and herbs. Serve this dish to someone special and they will love you for it!

Valentine’s Day is in a few days. While all the chocolate and desserts are great for some, I’m more of a main dish kind of girl for the day of love. I started down the path of surf and turf. Then it was just surf like scallops. Finally, I went to Pinterest to get some inspiration.

Some of the recipes didn’t seem special enough to me. And some might say the same thing about this Chicken Chasseur. But when the hubs truly compliments me after devour this chicken and practically licking the plate clean, I think it was just special enough.

What is Chicken Chasseur?

It’s a hunter’s chicken in the French form. There’s hunter’s chicken also known as cacciatore. And then there’s hunter’s chicken that is Greek with haloumi cheese in there. A British version is chicken breasts with barbecue sauce and cheese on top. Not sure how that one is a hunter’s chicken, but whatever.

This hunter’s chicken is chicken thighs simmered in a chasseur sauce. That’s a sauce made with mushrooms, herbs, wine, marsala or brandy, and tomato paste or tomatoes or both. The sauce is a rich golden color that has complex layers of flavors.

How do you make Chicken Chasseur?

Chicken Chasseur is not a difficult dish to make. Not in the least. And the ingredients aren’t out of the norm, either. You might struggle with the tarragon like I did. I had to hit a couple of stores to find it fresh, but I managed. If you can’t find it, then use a teaspoon of dried tarragon. I always have that on hand.

It starts with browning the bacon in the pan to render the fat. Then brown the chicken in the pan. Next the shallots and garlic go in. It’s all about layering the flavors. Then the white wine goes in to deglaze the pan. The tomato paste and tomatoes go in with the herbs, marsala or brandy, and broth.

Finally, the chicken and bacon go back into the pan and everything simmers until the chicken is cooked through. If the sauce isn’t thick enough then combine some flour and butter together. Called a beurre manié, it’s the perfect way to finish the chasseur sauce. It thickens the sauce and ensures it’s rich and silky.

What does Chicken Chasseur taste like?

Like love on the plate. It is the epitome of comfort food. And packed with so many layers of flavor just stacked on one on top of the other. The chicken is tender and absorbs all the flavors of the sauce. The sauce is silky and rich with the flavors of vegetables, herbs, marsala, wine, and stock.

Even though there are tomatoes in there, it’s not like cacciatore by any stretch of the imagination. There’s just enough to sweeten the sauce slightly and turn the sauce unto a rich, golden color. But you don’t really taste the tomatoes at all.

And this is a dish that tastes better the next day. So, by all means, make this ahead of time. It tasted absolutely delicious for lunch the next day. And it tastes even better after sitting in the fridge for a couple of days. I reheated it for lunch a few days later and the chicken tasted even better than I remembered from a couple of days ago.

Why do they call it hunter’s chicken?

Most of these dishes consisted of ingredients that hunter’s would bring home. Game meats like squab, pheasant, goose, and the like were combined with mushrooms foraged on the way home. Herbs, onions, and garlic found along the way. All combined with root vegetables grown in the garden to make rich and hearty dinner.

Another part of the story is that the hunter would return home without any game meats. This meant a chicken would be served along with the foraged fungi and herbs. Either way, it’s a humble yet delicious dish to serve up for Valentine’s Day. Especially if you take the time to make rich mashed potatoes to spoon the sauce over.

What’s the difference between chicken chasseur and coq au vin?

First, I’d say the amount of wine in the recipe. Chicken Chasseur has a little wine and a little marsala. Coq au vin has at least a cup of wine if not more in the recipe. Then there’s the vegetables. Coq au vin has mostly carrots and pearl onions. It has mushrooms, too, but not as many. Chicken Chasseur has shallots and mushrooms and no carrots. Of course, you could add carrots if you want to. But I don’t think it’s necessary.

They both have thyme and bay leaves in the sauce. But Chicken Chasseur has tarragon which is a very French herb. To me, it’s like oregano and fennel are combined into an herb. It’s one of herbs in Herbs de Provence. Which you could use in this dish if you wanted. Just make sure to add a little more thyme because that brings out the earthiness of the whole dish.

Chicken Chasseur is hearty enough to serve with either a red or a white wine. The little bit of tomato paste and tomatoes and richness of the sauce allows it to pair with red or white wine. I would think a Malbec or Shiraz would be dry enough to really bring out the flavors of the sauce.

Or try a Côtes de Rhône or a viognier as delicious white wine options to pair with it. I think a crisp steel Chardonnay would be great, too. It’s crisp flavor would pair well with the rich sauce.

Chicken Chasseur

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Chicken Chasseur, also called Hunter’s Chicken, combines crispy chicken with a chasseur sauce made of mushrooms, wine, tomatoes, , broth, and herbs. Serve this dish to someone special and they will love you for it!

No Ratings

Ingredients

4 slices bacon
6 chicken thighs
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped shallots
2 teaspoons minced garlic
8 ounces quartered cremini mushrooms
1/2 cup white wine
2 tablespoons tomato paste
1 tablespoon fresh tarragon
1/4 cup marsala
1/2 cup crushed tomatoes
1 1/4 cups chicken broth
3 sprigs fresh thyme
1 bay leaf
2 tablespoons softened butter
2 tablespoons flour

Instructions

Cut the bacon into bite-sized pieces and plate in a Dutch oven. Turn the heat to medium-high and cook the bacon until brown and crispy. Remove the bacon from the pan an put in a paper towel lined plate. Set it aside.
Season the chicken thighs with salt and pepper and cook, skin side down, for 4 to 5 minutes or until the skin is brown and crispy. Turn the chicken over and cook for 4 to 5 minutes. Place the browned chicken on a plate and tent with foil to keep warm.
Add the butter and olive oil to the pan and stir until the butter is melted before adding the shallots and garlic to the pan. Cook until fragrant, about 2 to 3 minutes.
Stir in the mushrooms and cook until they begin to brown.
Deglaze the pan with the white wine, scraping to loosen any browned bits from the bottom of the pan.
Move the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste for 1 to 2 minutes or until it darkens in color.
Stir in the tarragon, marsala, tomatoes, and chicken broth. Add the thyme and bay leaf before returning the chicken and its juices back to the pan along with the bacon.
Place the thyme sprigs in bay leaf in the sauce.
Cover and simmer 15 to 20 minutes or until the chicken is cooked through and reaches 170 F in the thickest part of the thigh.
Combine the softened butter with the flour and stir into the sauce with a whisk. Simmer until the sauce thickens. Season with salt and pepper to taste before serving the chicken with the chasseur sauce over mashed potatoes.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 459Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 190mgSodium 702mgCarbohydrates 13gFiber 2gSugar 5gProtein 36g

Celebrating Valentine’s Day

Chicken Chasseur from A Kitchen Hoor’s Adventures
Chocolate Covered Oreos from Art of Natural Living
Chocolate Strawberry Kabobs from Jen Around the World
Frozen Strawberry Daiquiri from That Recipe
Red Velvet Shortbread Cookies from Hezzi-D’s Books and Cooks
Strawberry and Cream Rolls from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Chicken Chasseur is rich, delicious, and quick to make! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Milk Braised Chicken Thighs

Chris — Mon, 19 Jun 2017 10:30:03 +0000

Milk makes the most tender chicken and delicious gravy. Milk Braised Chicken Thighs are beyond fork tender and packed with delicious flavor.

Did you know that June is #NationalDairyMonth? I’m not sure if you’re seeing more milk ads in your area, but I sure am. I pay attention to them more after learning all about dairy and winning an awesome “Got Milk?” shirt from the Florida Dairy Council. I love that thing! It’s so comfy!

Anyway, this week is #dairyweek and a group of awesome bloggers have gotten together and decided to share some our delicious dairy creations. We’re not just talking milk here, people! Cabot sent most of us some amazing cheese to cook with.

Best.Cheese.Ever!

But I’ve touted my love for Cabot on more than one occasion. I used to eat it before you could get it your local store. Yup! I’m a legacy Cabot lover!! And I say that with pride because their cheese are AH-mazing.

Okay. Back to this post and Nation Dairy Month.

So, this week we’re sharing delicious recipes using dairy. I knew that diary was nutritious, but I didn’t know how nutritious it was until I heard the Florida Dairy Council speak at Food Wine Conference. It has 9 essential nutrients in it three of which we’re lacking in most of our diets. I bet you can’t name the three! Leave me a comment and maybe you’ll get something special for it! *wink*

Anyway.

I’ve tried a few versions of this recipe. Most of them in the slow cooker. While that seemed like a good idea, it wasn’t really. If you’re not home to turn it off or time it just right it’s dry. The chicken just gets dry. So, I thought I’d change it up!

This isn’t the first time I’ve published a recipe for meat braised in milk. I did a pork roast with a different type of braising method earlier. That was FABUTASTIC! Everything about that recipe was delicious. The pork, the gravy, the green bean salad and the turkey stuffing. It’s turkey stuffing because it’s turkey flavored stuffing mix. The whole meal was just drool worthy.

And that’s how this one turned out, too!! I used thighs because they’re a bit more forgiving and usually tender and juice no matter what. I knew a breast might just be too dry if I didn’t monitor it and I really didn’t want to have to do that. Besides, I’m really loving thighs lately. I always thought of myself as a white meat girl, but not so much lately.

I did remove the skins because, well, fat. The hubs still has that issue and we’re trying to keep our meals low in fat to help with that. And yet, he’s on a statin already. It’s just genetics, I think. And part life style, I’m sure. So, I remove the skins and the excess fat when we’re cooking our meats to help him live longer.

See what I mean? How delicious does that look?!? I want to lick my screen but I know it just won’t taste as good as that. Those herbs and spices, the milk gravy; it all makes for one killer tender piece of chicken thigh. I think have some left over… I see lunch tomorrow!!

Now, a word about the braising liquid. DO NOT use it all for gravy. I scooped about 2 cups out for the hubs use in the mashed potatoes. BEST.POTATOES.EVER! They had delicious chicken and herb flavor to really bring out the flavor of the chicken and gravy. Tied everything in nicely.

4 servings

Milk Braised Chicken Thighs

Cook Time: 40 minutes

Total Time: 40 minutes

Milk makes the most tender chicken and delicious gravy. Milk Braised Chicken Thighs are beyond fork tender and packed with delicious flavor.

No Ratings

Ingredients

2 pounds skinless chicken thighs
2 teaspoons garlic salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
6 to 8 sage leaves
2 cups milk

Instructions

Heat a large Dutch oven coated with cooking spray over high heat.
Sprinkle the thighs with the garlic salt, black pepper, and poultry seasoning. Brown the thighs on all sides. Sprinkle the sage leaves over the chicken and slowly add the milk.
Reduce the heat to medium, cover, and simmer 20 to 30 minutes or until the chicken is cooked through and no longer pink.
The braising liquid makes a delicious gravy or great additional to mashed potatoes instead of your usual milk so don't throw it out!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 440Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 286mgSodium 1258mgCarbohydrates 7gFiber 0gSugar 0gProtein 59g

Welcome to our week-long celebration of June being #DairyMonth hosted by From Gate to Plate and Cooking With Carlee. We are putting together our best recipes using cow milk, goat milk butter, cream and cheeses. We can’t wait to share them with you.

#DairyMonth Recipes

Frosty Chocolate Pie by Jolene’s Recipe Journal
Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb Sauce by Grumpy’s Honeybunch
Orange Creamsicle Martini by A Day in the Life on the Farm
White Cheddar and Bacon Pasta Salad by Palatable Pastime
Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids
Milk Braised Chicken Thighs from A Kitchen Hoor’s Adventures

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Roman Style Braised Chicken Thighs

Chris — Tue, 20 May 2014 14:00:00 +0000

Transport your taste buds to ancient Rome with this recipe for Roman Style Braised Chicken Thighs. Guaranteed to be a crowd-pleaser at your next dinner party.

We’ve made Roman Style Chicken before, but this is a cross between that recipe and a slow braised cacciatore. This Roman Style Braised Chicken Thighs is a hearty and delicious dinner, I’ve got to tell you. It was super tasty and didn’t take all that long to make, surprisingly! With a little prep work, I bet you could make this on a weeknight. Seriously!

You see, I had this package of prosciutto in the fridge, for an embarrassingly long amount of time, to be honest. I intended to wrap scallops with them, but when it came time to make the scallops, I completely forgot about the prosciutto. I’ve told you about my memory haven’t I? I can’t remember…

Anyway.

See how yummy they looked!! I skinned the thighs in a vain attempt at saving some fat calories. Yes. Adding prosciutto as the “skin” to the thighs wasn’t probably the best cholesterol saving step, but sometimes you just have to splurge a bit; especially on Sunday dinners. Just saying.

And WOW did this taste delicious!! Just look at all those colors. Something that looks that bright can’t taste all that bad, can it? Three colors of peppers, garlic, onion, Kalamata olives! I even splurged for some parsley to garnish with this.

S always gets on me for not “plating” our meals especially when I’m going to photograph them, and he’s right. It’s just not easy to get all food styled up when I’m photographing on an old cutting board sitting on top of a pedestal by a bedroom window. To get the good shots I have to sit on my bed side table. Seriously. I’m not kidding.

And as you can tell, neither of us had difficulties eating this one. Paired with the sweet peppers, the prosciutto was a perfect compliment for this meal. Regular bacon or even some ham just wouldn’t have been the right flavor taste. Prosciutto has a little sweetness to it already, but the salty combined with the sweet was perfect for this dish.

The dry white wine added a delicious layer of flavor, but you could easily substitute more chicken broth for the wine, if you chose. And the Kalamata olives enhanced the salt in the prosciutto and brought its own flavor to the mouth party. Yes. I did just say that; mouth party. Get over it!

Cause your mouth is seriously going to party with this dish!

4 servings

Roman Style Braised Chicken Thighs

Cook Time: 25 minutes

Total Time: 25 minutes

We’ve made Roman Style Chicken before, but this is a cross between that recipe and a slow braised cacciatore. It’s a hearty, delicious dinner!

No Ratings

Ingredients

2 pounds skinless chicken thighs
6 slices prosciutto
4 large garlic cloves, minced
1/2 cup thinly onions
1 cup each thinly sliced orange, red, and yellow bell peppers
1/2 white wine
2 cups low fat chicken broth
3 sprigs fresh thyme
1 teaspoon ground rosemary
1 teaspoon Tuscan seasoning
1/2 teaspoon salt
1/4 black pepper
8 ounces egg noodles, cooked
1/4 cup sliced Kalamata olives
1/4 cup chopped fresh parsley

Instructions

Wrap the chicken thighs with one piece of prosciutto. Heat a Dutch oven coated with cooking spray over medium-high heat. Add the chicken thighs and brown on each side. Remove from heat and set aside.
Add garlic and onion and sauté 2 to 3 minutes or until the onions begin to soften. Add the peppers and sauté 7 to 10 minutes or until they are soft.
Deglaze the pan with the white wine (or chicken broth is substituting) making sure to scrape up the browned bits. Add the chicken broth, thyme, rosemary, Tuscan seasoning, salt, and pepper. Return the chicken to the pan and bring to a boil. Reduce heat and simmer 20 to 25 minutes or until the chicken is cooked through and no longer pink.
Cook egg noodles according to package directions, omitting salt and fat. Set aside. Divide the noodles evenly between 4 plates. Place 2 chicken thighs on each plate and top with 1 cup pepper mixture. Serve with crusty bread to soak up the broth.

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Moroccan Chicken Thighs

Chris — Tue, 17 Apr 2012 23:56:00 +0000

Moroccan Chicken Thighs

COOKING LIGHT, JANUARY 2008True to form, I didn’t make this per the directions. I turned it into a crock pot recipe. For some reason, I don’t want to wait an hour to eat chicken thighs when I can throw the ingredients in the slow cooker and just let it cook that way.

Don’t put the chickpeas and the apricots in at the beginning. I would toss them in for about 20 minutes or so to heat through. The apricots turned to mush. Not a bad mush, but it wasn’t the best either. The chickpeas, if they’re not covered in the broth, just get weird. I can’t really explain it. They’re not just the same texture, color, taste, etc. Just weird. Not bad, but not the best either.

So, I put the broth in the pot, then put the chicken (unbrowned) in, topped with the onions and spices (sans garlic because I can’t stand the taste of it when it’s slow cooked), then the chickpeas and then the apricots. I stirred it all up and when I left it was all in the broth, but as it cooked the apricots and peas rose and well…just read the previous paragraph.

It was quite good. I couldn’t really taste the ginger and I put more than the amount listed in the ingredients. The cinnamon overpowered the rest of the spices, but not in a bad way. I might toss in some garlic powder when I add the apricots and chickpeas towards to end to add some garlic flavor to the dish.

I will say that the broth over the rice that I served it with was NUM-MY! I forgot to get couscous on the way home, so just made rice to serve it over. I’m not sure if couscous would be even better. It was rather brothy and I think couscous would get lost. Unless you get the larger couscous instead of the regular smaller kind. That might work better. I liked the rice with it though. Maybe some wheat berries? *shrugs*

The post Moroccan Chicken Thighs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Turkish Chicken Thighs

Chris — Sun, 15 Nov 2009 02:01:00 +0000

Turkish Chicken Thighs bring bold Mediterranean spices, citrus brightness, and deep savory flavor to your table with almost no effort. This easy, vibrant recipe delivers juicy, char‑kissed chicken perfect for weeknights, meal prep, or relaxed weekend cooking.

EatingWell: April/May 2005

These were good. Not as good as the spicy yogurt marinated chicken thighs, but it doesn’t call for garam masala. *snort* I wanted to try something a little different with roasted chicken thighs. These were good and easy to make. I served them with some homemade rice pilaf.

Tools needed for these Turkish Chicken Thighs

Measuring cups and spoons
Knife
Cutting board

Turkish Chicken Thighs

Prep Time: 10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Juicy, spice‑rich chicken thighs with smoky herbs, citrus brightness, and bold Mediterranean flavor. Perfect for easy weeknight dinners or weekend grilling

No Ratings

Ingredients

3 1/2 pounds bone in skinless chicken thighs
1 tablespoon lemon juice
1 cup low-fat plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons hot paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt

Instructions

Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400 degrees F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1430Total Fat 63gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 43gCholesterol 974mgSodium 1999mgCarbohydrates 25gFiber 1gSugar 22gProtein 198g

This is not the nutritional information that EatingWell has on their site.

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Spicy Honey-Brushed Chicken Thighs

Chris — Tue, 08 Apr 2008 11:08:00 +0000

Spicy Honey-Brushed Chicken Thighs

Cooking Light, March 2007

These were very yummy and spicy! I couldn’t taste much of the honey, though. Hm… I coated the thighs in the rub that morning. Then we put them in the oven with the potato wedges, so we didn’t broil them. After about 30 minutes, we took them out and basted the one side, turned them over, basted the other side, and put them back in to finish. After about 45 minutes at 450, they were done! I know we’ll be making this one again!

Measuring cups and spoons

Small bowl

Plastic bag

Roasting pan with rack

Tongs

The post Spicy Honey-Brushed Chicken Thighs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

chicken thighs – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

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