Category: 1. Chicken Thighs

Ingredients

• 2 (10.5 ounce) cans condensed cream of chicken soup
• 3 (14 ounce) cans chicken broth
• 3 cups shredded cooked chicken meat
• 2 (10 ounce) cans refrigerated biscuit dough

Directions

1. Gather all ingredients .Dotdash Meredith Food Studios
2. Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.Dotdash Meredith Food Studios
3. Cut each biscuit into quarters, and gently stir into the simmering soup.Dotdash Meredith Food Studios
4. Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.Dotdash Meredith Food Studios
5. Serve and enjoy!

Ingredients

• 1 ¼ pounds skinless, boneless chicken breast halves
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 teaspoons butter
• 2 tablespoons shallots, minced
• 2 cloves garlic, minced
• 1 cup water
• ½ cup white wine
• 1 cube chicken bouillon
• ½ teaspoon dried rosemary, crushed
• ¼ teaspoon salt
• 1 pinch ground black pepper

Directions

1. Gather the ingredients.All Recipes / Ana Cadena
2. Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.All Recipes / Ana Cadena
3. In 10 inch skillet, heat oil and butter. Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.All Recipes / Ana Cadena
4. To same skillet, add shallots and garlic. Saute until softened (1 minute).All Recipes / Ana Cadena
5. Add water, wine, broth mix, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes).All Recipes / Ana Cadena
6. Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Ingredients

• 2 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• salt and pepper
• 1 batch Stir-Fry Sauce (see below)
• 1 bunch broccoli, chopped into small florets, stem discarded
• 1 teaspoon toasted sesame oil
• toppings: sliced green onions, toasted sesame seeds

Stir-Fry Sauce Ingredients:

• 2/3 cup water
• 1/3 cup reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 2 tablespoons honey
• 2 cloves garlic, peeled and minced
• 1 teaspoon ground ginger

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Instructions

To Make The Stir-Fry:

1. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add chicken breasts, and season with a generous pinch of salt and pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned and mostly cooked through.
2. While the chicken is cooking, make your sauce. (See below.)
3. Once the chicken is browned, add the remaining 1 tablespoon of olive oil and broccoli, and stir to combine. Continue cooking for an additional 3 minutes, until the broccoli is bright green. Stir in the sauce, and cook for an additional 1 minute until the sauce has thickened.  Remove from heat and stir in the sesame oil until combined.
4. Serve warm, garnished with green onions and toasted sesame seeds.  Or transfer to a sealed container and refrigerate for up to 3 days.

Ingredients

• 1 ½ pounds skin-on, bone-in chicken thighs
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup plus 1 tablespoon Dijon mustard, divided
• 1 medium yellow onion, sliced
• 3/4 cup white wine
• 3/4 cup chicken broth
• 1/3 cup heavy cream
• 1 large bay leaf
• 5 sprigs fresh thyme

Directions

Return chicken, skin-side up, to the skillet and cover. Bake in the preheated oven, until chicken is no longer pink at the bone and juices run clear, about 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).Dotdash Meredith Food Studios

Sprinkle chicken thighs all over with salt and pepper. Heat oil and butter in a large, oven-proof skillet over medium-high heat. Place chicken thighs into the skillet, skin-side down. Cook until skin is golden on one side, 3 to 4 minutes; turn thighs over. Brush with 1 tablespoon mustard and continue to cook until bottom side is golden, 3 to 4 minutes more. Transfer thighs to a plate.Dotdash Meredith Food Studios

Reduce heat to medium; add sliced onion and remaining 1/4 cup of mustard to the skillet. Cook, stirring often, until onions are mostly translucent and evenly coated in mustard, 4 to 5 minutes. Add wine and use a wooden spoon to scrape up any browned bits from bottom of skillet. Increase heat to medium-high and bring to a boil; simmer until sauce reduces slightly and no longer smells strongly of alcohol, about 3 minutes. Add broth, heavy cream, bay leaf, and thyme; stir to combine.Dotdash Meredith Food Studios

Ingredients

• 8 (5 ounce) boneless chicken thighs
• salt and ground black pepper to taste
• 2 tablespoons olive oil, or as needed
• ½ medium onion, finely chopped
• 7 cloves garlic, chopped, or to taste
• 1 cup honey
• ½ cup soy sauce
• 1 pinch onion powder, or to taste
• 1 pinch garlic powder, or to taste
• ¼ cup chopped fresh cilantro

Directions

1. Season chicken on both sides with salt and pepper.
2. Heat olive oil in a cast iron skillet over medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.
3. Add honey, soy sauce, onion powder, and garlic powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get garlic and onion to mix with the liquid.
4. Return chicken to the skillet, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
5. Arrange chicken on a serving plate and drizzle liquid from the pan on top. Sprinkle with cilantro to serve.

Ingredients

• 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6)
• 1 tsp garlic powder
• Salt and pepper
• 1 tbsp olive oil
• 1/2 cup / 125 ml dry white wine (or broth or water)
• 25 g / 2 tbsp unsalted butter
• 2 large garlic cloves , minced
• Finely chopped parsley , optional

Instructions

• Sprinkle both sides of chicken with garlic powder, salt and pepper.
• Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
• Press down lightly with with spatula. Cook for 5 minutes until deep golden and crispy.
• Turn and press lightly with spatula. Cook for 2 minutes. Add garlic and butter, cook for 1 minute until garlic is light golden and it smells amazing.
• Add wine, then turn up heat. Stir around the chicken to dissolve golden bits stuck on the skillet into the wine. Simmer rapidly for 1 1/2 minutes or until alcohol smell evaporates.
• Remove from heat. Serve chicken with sauce.