Seared Italian Chicken Thighs

Feb
2014
15

posted by on Chicken, Featured, Main, Sides

8 comments

You typically won’t catch me eating bone-in chicken.

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Ok, maybe sometimes I want some hot wings (complete with a Heineken), but for the most part, it grosses me out. I have learned over time that bone-in chicken is so flavorful and tender, that sometimes it’s so worth it to use them, especially for shredding.

This was one of those times when I didn’t have a dinner plan, it was late in the afternoon and I went digging to find something to throw together.

It’s basically chicken thighs and Italian dressing.

Oh, and I made a roux.

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It’s amazing to me how it’s the simple ideas that come together make such a delicious, rich tasting dish. And 9 times out of 10 I’m not even trying to do anything special – I’m just throwing shit together.

Sometimes I feel like I spend so much time trying to make or recreate elaborate and amazing thought up ideas (or ones I’ve made that need a redo), that I lose sight of easy, delicious things we can easily put together.

There’s one that comes to mind immediately that my mother made on a regular basis when I was growing up. She could pour a combination of sour cream, cream of chicken and cream of mushroom soups over chicken breasts (bone-in), and bake it until slightly brown on top. It’s real comfort food.

How simple is that? I’ve not posted it, but it’s on the list to do eventually.

Here’s your printable-

Seared Italian Chicken Thighs

Seared Italian Chicken Thighs

Ingredients

  • 1 pound chicken thighs, fat and skin removed
  • 1 bottle Italian dressing
  • 6 tbsp butter, divided
  • 1/2 cup flour
  • 1-2 cups whole milk
  • Salt
  • Pepper
  • Rice, cooked (whatever you have on hand, I used Basmati)
  • Italian leaf parsley, roughly chopped

Instructions

  • Combine chicken thighs and Italian dressing; marinate for at least an hour, up to 4.
  • Remove chicken from marinade (save it!).
  • Heat 3 tbsp butter in a skillet over medium high heat, add chicken and sear for about a minute on each side.
  • Reduce heat to medium; add marinade and cover. Cook for 10-15 minutes, or until done; remove chicken from heat and cover with foil.
  • Add remaining 3 tbsp butter to the pan. When melted sprinkle flour and whisk (it will get thick fast). Pour 1 cup milk and continue to whisk, adding more if it gets too thick.
  • Add salt and pepper to taste while whisking; remove from heat when you get the consistency you want.
  • Serve chicken over rice, top with sauce and parsley.
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