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Easy Chicken Thigh Recipes

Review Of Rachel Ray's Chicken Thigh Pie

chicken-thigh-recipes: Easy Chicken Thigh Recipes When I saw this recipe for Chicken Thigh Pie being made on Rachel's show, it immediately intrigued me. The ingredients did not sound like they would go together, but I am always interested in trying new recipe ideas. I remember thinking that onions, grapes and broccoli would not go together when I made my first broccoli salad, but it was delicious. That combination of sweet and spicy goes well together.

Therefore, I decided that the sweet potatoes in this recipe might just add that special something to the dish. Sweet potatoes are very healthy for you, so I am always looking for ways to incorporate them into my diet.
Another reason I wanted to try the recipe is simply because of the name...Chicken Thigh Pie. How could I resist trying a recipe with a name like that?

Ingredients
6 sweet potatoes, peeled and cut into 1-inch dice
1 tablespoon Extra Virgin Olive Oil
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1/4 cup orange or pineapple juice
1/2 cup barbecue sauce
4 scallions, thinly sliced
1 cup frozen peas, defrosted
2 boxes cornbread mix, such as Jiffy brand
2 eggs
2/3 cup milk

Preparation
Preheat oven to 400F (for Jiffy) for the cornbread.

Place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve.

While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper, and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.

Remove the browned chicken to a plate and add the butter to the pan to melt. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, scallions, peas, reserved chicken and potatoes to the pan, and stir to combine. Season again with salt and pepper and transfer to a casserole dish.

Prepare cornbread batter according to package directions. Spread over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes.

When I prepared the recipe, I had to make a few alterations due to the fact that I did not have all of the ingredients. I could not find any boneless, skinless chicken thighs, so bought regular ones and boned them myself. If I had to do it again, I would just buy some boneless, skinless chicken tenders...although this might cut back a bit on flavor. I did not have any scallions, so I chopped up a bit of onion instead and it worked fine.

This recipe was delicious and my kids (who are very picky eaters) even liked it. My husband does not like sweet potatoes and he enjoyed it as well. This is one I plan to make over and over again.

By Cheryl Williams - I most recently completed writing my first novel, dealing with teenage girls, body image and self esteem. This is a topic that is very important to me, and one that I write on often. Dieting and weight loss...

Cheap and Easy chicken thigh recipes?
So tonight I'm making dinner for my two roommates, but I'm super strapped on cash. I have a bunch of chicken thighs, lots of pasta and some rice. Any ideas on how I can utilize the chicken thighs without serving them whole (they're pretty small and thin) We're college guys so we eat a lot, how can I make this work?

Get the answers...

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6 Oct 2011 at 11:15pm

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