Another Instant Pot… You can find the original recipe idea at sweetcsdesigns.com for her One Pot Garlic Chicken Thighs and Mushrooms.
- 4 tbsp butter, divided
- Season Salt and Pepper
- 4 chicken thighs, bones removed (skinless or with skin OK)
- 6-10 cloves garlic, sliced in half or finely diced (I like minced instead)
- 8 oz cremini mushrooms, stems removed and wiped clean
- 1 cup chicken stock
- 1 pinch to 1 tsp red pepper flakes, depending on your desired spicy level
- ½ cup diced Parsley (optional)
- 2 tbsp lemon juice
- ¼ cup grated Parmesan cheese
Remove from pan – do not drain pan grease. Add garlic to pan, stir well. Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning. Add second half of butter to pan, let melt. Let garlic and mushrooms brown – about 4-6 minutes.
Add red pepper flakes (add slowly according to your taste) and parsley when chicken and mushrooms are lovely golden browned. Add stock, lemon juice, and cheese. Stir well, being sure to scrape up any browned bits from bottom of pan. Stop saute cycle.
Add chicken thighs back to pan, pressure cook for 13-15 minutes. Manually release. Check thickness of sauce, if to your liking, serve.
David’s plate served over rice.
My plate. I would like more seasoning or spices to this, but the overall flavor was wonderful.
Another Instant Pot recipe. 🙂
6 chicken thighs
1/2 cup chopped onion
1/2 cup tomato sauce
5 tbsp Maggie
4 tbsp Worcestershire
Season Salt & garlic power
1/4 cup red wine vinegar
1/2 cup Angry Orchard Cider
Grated orange zest
4 shakes of Tabasco
Mix together in a bowl, tomato sauce, Maggi, Worcestershire, brown sugar, Tabasco, garlic powder, orange zest. Stir until well blended.Pat the chicken thighs dry, then season with Season Salt, Pepper and Garlic Powder. Sear chicken on both sides, and remove from the Instant Pot.Saute the onion, and once translucent, add the cider and vinegar.Stir, and scrap the bits from the bottom of the pot. Add the chicken and the sauce mixture then add the parsley.Pressure cook for 15 minutes. Manually release, and remove chicken. Shred with two forks.Add chicken back into the pot and pressure cook for an additional 7 minutes. Manually release pressure. Stir well.My plate. I liked this. Need to get rolls for the boys, but it had great flavor, and super easy. I would also suggest serving this on chips or nachos.
Over the holidays, I have a tendency to want to eat memories. This is one of those recipes. Although, haven’t remade it, I believe it needs more seasoning.
2 cups Sour Cream
1/2 teaspoon lemon juice
4 teaspoons Worcestershire Sauce
4 teaspoons celery salt
2 teaspoons paprika
3 cloves of garlic, minced
4 teaspoons salt
1/2 teaspoons pepper
6 whole chicken breasts
2 cups fine dry bread crumbs (we used panko instead)
1/2 cup butter
Combine sour cream, lemon juice, Worcestershire Sauce, celery salt, paprika, garlic, salt and pepper.
Dip each breast (pat dry) in sour cream mixture, coating well.
Refrigerate overnight, covered. Remove chicken from mixture and roll in bread crumbs.
Arrange in a shallow pan. Melt butter ad spoon over chicken. Bake uncovered at 350 degrees for 45-60 minutes. Spoon rest of butter over chicken and bake 15 minutes longer or until brown and tender.
It was good, but really needed something more. We will rework this one.
My girlfriend Beth shared this recipe with me a couple of years ago on one of our couple trips. I loved this!! It was game day on Saturday, and we have to have some sort of football food, right? So I made this.
1 can of chicken (large)
8 ounces of cream cheese, softened
1/2 cup ranch dressing
1/2 cup BBQ Sauce
1/4 Frank’s Red Hot Wings sauce
1 cup of finely shredded sharp cheddar cheese
Mix all of the ingredients (but not the cheddar cheese) in a bowl until blended and the cream cheese is thoroughly mixed in.Place into a baking dish, and bake at 350 degrees for 20-25 minutes or until the mixture is hot and bubbly. Place the cheddar cheese on top, and return to the oven until the cheese topping melts.Let set for about 5 minutes, and serve. You can use tortilla chips or Frito’s – a chip that is sturdy to hold the dip. Most of the time I use Scoops, but we didn’t have any.
My plate with a 1/4 of a hamburger as well, because I can’t just have buffalo dip. This mixes up effortlessly, and everyone loves it.
What is your favorite game day food?
This is from The New York Times Cooking site. I receive their weekly emails, and this one look really good, so I thought we would try it. Sheet-Pan Chicken with Chickpeas, Cumin and Turmeric. I followed the recipe with the exception of the chicken – boneless, skinless chicken thighs.
I loved this. The chicken was moist, and the chickpeas were crunchy. The sweetness of the roasted onions and the contrast of the lemon soaked onions were refreshing, and really worked. I will definitely make this again.
I love the tangy bite that Kalamata olives have with lemon. I decided to try it with chicken thighs, garlic, onion and braise them. We love Cavendar’s Greek Seasoning. I use it in meatloaf’s, steak, and pork. Sliced onion, 6-7 whole garlic cloves, two lemons – sliced, and about a cup of olives.Saute the onion until translucent. Add the thighs, garlic, and one cup of chicken broth.Simmer for about ten minutes or until blended. Add oregano, olives, and lemons. Cover, and roast for about 45 minutes or until the thighs are cooked through.The flavors are fresh, and light.David had his with rice (most always with rice).My plate.The meat was very moist. I loved the flavors, and the texture from the olives. It was a nice refreshing chicken dish.
David found this recipe, and I am a big believer in someone other than myself can figure out what to have for dinner. You can find the original recipe here at The Recipe Critic. She has a lot of yummy sounding foods to try, and I think I will be trying the slow cooker Mongolian beef next.
Made the sauce…
Sautéed the chicken thighs…
Stir together and serve. My plate. Tangy, sweet, a yummy dish that we will be making again.
David’s plate…with rice.
The other night I wanted a casserole. Something savory, comforting but without mushroom soup or rice. We had cauliflower rice and frozen spinach…add wine and chicken – done. Casserole.
Two bags of riced cauliflower (one was savory herb, the other was plain), 1 package of frozen spinach, defrosted, and drained.Mixed together (fluffed).Season chicken thighs with ground mustard, chives, celery seed, parsley, salt and pepper.Place chicken thighs on top of the spinach and cauliflower mixture. Add a cup of white wine around the edge.Bake at 350 degrees until chicken is cooked through, and add crispy onions.Bake for another 5-8 minutes or until the onions are golden brown.My plate. The flavor was nice, and comforting. I will say it need a fat. Next time I will add a couple of teaspoons of butter or additional olive oil. But it satisfied my craving for comfort food. David missed the mushroom soup…but he did enjoy it.
The day ended like it started, crazy. So getting dinner on the table was really a miracle for me. I didn’t take pictures of before or during—completely forgot. At least I got pictures of the final product.
4 Boneless/skinless chicken thighs
1/4 cup of Dijon mustard
2 T of red wine vinegar
1-2 T Olive Oil
1 T of dried parsley (fresh would be better)
Salt and Pepper to taste
Pat the chicken dry. Mix together the rest of the ingredients and coat the chicken. Heat oil in pan, and sear until done. These could have browned a bit more. The vinegar added a nice tang with the mustard, and not heavy in taste.
My plate, with sauteed spinach (my favorite, of course).
I made these again last night, but cooked them in my iron skillet. They browned a bit more, and flavor was better with that searing.
I made a pan sauce from the dripping by adding some wine and butter (1/3 cup wine, 3 pats of unsalted butter), and reduced it by half. It was really nice over rice (again a standard in our house for the family).
Summer memories. I have said before that growing up we would BBQ on the weekends. I am trying some of the recipes now on my family. Strange how I haven’t really cooked any of these in years. Too many things going on, I suppose.
You can find Cornish Hens in the freezer section at your grocery store. Defrost in salted water (helps draw out blood, and flavors the meat). Once defrosted, cut in half with kitchen scissors or a really sharp knife.
Marinate – I tend to use Italian Dressing especially since it has oil, seasoning, and vinegar to break down the tissue of the meat. I also add wine. Whatever is open. Marinate in the refrigerator for about 2 hours. Bring out about 45 minutes before the grill is ready. You should grill these on direct heat.
Grill, over medium-high heat until cooked through. You will want to check the temperature in the thigh portion (since it is the thickest), and it should read 165 degrees or until the juice runs clear (just like a regular chicken).
I sauce at the end with our blended, store bought BBQ sauce. Let rest for about 5-8 minutes under tented foil. Serve with your favorite side (we usually do Jasmine rice with BBQ Chicken) this time we made fried potatoes (another post coming soon).
My portion – and yes, I like the wing and drumstick a little charred. 🙂