Food & Drink

Recipes: Jan. 27

Chicken thighs braised with spring leeks, carrots and tarragon

8 chicken thighs, bone-in and skin removed

3/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1 tablespoon butter

4 medium leeks, cleaned and cut into 2-inch lengths

4 carrots, peeled and sliced into 2-inch lengths

1 tablespoon chopped fresh tarragon

21/2 cups chicken stock

1/2 cup heavy cream

Preheat oven to 350 degrees. Sprinkle chicken with salt and pepper. In large oven-proof sauté pan with tight-fitting lid, heat olive oil and butter over medium heat until butter is melted. Add chicken and sauté for 6 to 7 minutes, or until browned. Turn and repeat.

Add leeks and carrots and cook, stirring well, for an additional 1 to 2 minutes. Add tarragon and chicken stock. Bring liquid to a boil, remove from heat and cover. Place pan in oven and braise for about 40 minutes, or until an instant-read thermometer registers 170 degrees.

Remove pan from oven. Place chicken and vegetables on a platter and cover with foil. Bring liquid in braising pan to a boil on stovetop. Boil and reduce for about 5 minutes. Add cream and stir for 1 minute. Return chicken and vegetables to sauté pan and gently stir to combine, spooning liquid over chicken. To serve, arrange chicken and vegetables on platter and spoon sauce over.

Makes 4 servings.

Nutrition information per serving: 490 calories, 28 g. fat, 11 .g saturated fat, 25 g. carbohydrate, 3 g. fiber, 9 g. sugars; 33 g. protein.

From National Chicken Council

Tomato-fennel chicken thighs with cauliflower and olives

8 chicken thighs, boneless and skinless

2 teaspoons olive oil

8 cloves garlic, thinly sliced

1 cup dry white wine, divided

1 can (28 ounces) tomatoes, crushed

1 cup chicken broth

1 teaspoon fennel seeds

1/4 teaspoon cayenne pepper

1 teaspoon sun-dried tomatoes, minced

1 lemon, grated for zest

1 cup Kalamata olives, pitted

1/4 teaspoon salt

1⁄8 teaspoon pepper

4 cups cauliflower florets

1 tablespoon parsley, chopped

In large pot over high heat, warm olive oil. Add chicken and brown on both sides, cooking for about 3 to 4 minutes a side. Remove chicken from heat; reduce heat to low. Pour off excess oil. Add to same pot garlic and 1 tablespoon white wine. Cook 1 minute. Stir in remaining wine, crushed tomatoes, chicken broth, fennel seeds, cayenne pepper, sun-dried tomatoes, lemon zest, olives, salt and pepper.

Return chicken to pot; increase heat to high. Bring sauce to a simmer. Reduce heat to low; cover pot. Simmer 25 minutes. Stir in cauliflower florets. Simmer cauliflower and chicken together 10 minutes, until chicken is cooked through and cauliflower is tender.

To serve, spoon chicken onto platter and top with sauce. Sprinkle with parsley.

Makes 4 servings.

Nutrition information per serving: 420 calories, 19 g. fat, 4 g. saturated fat, 24 g. carbohydrate, 8 g. fiber.

From National Chicken Council

This easy-to-prepare, easy-to-cook chicken recipe uses a marinade that works overnight, so you don't have to. Don't be afraid to play around with the marinade before you put it on the chicken, and add spices to your preferred taste.

Lemon-basil chicken thighs

½ teaspoon cumin

½ teaspoon ground coriander

½ teaspoon turmeric

1⁄8 teaspoon cayenne

½ teaspoon freshly ground black pepper

1 teaspoon kosher salt

5 scallions, cut into 1-inch pieces

1 cup lightly packed fresh basil leaves

3 large garlic cloves

¼ cup extra-virgin olive oil

2 tablespoons lemon juice

6 chicken thighs, rinsed and dried

1 lemon, sliced

5-10 fresh basil leaves, for garnish (optional)

In small sauté pan, heat cumin, coriander, turmeric, cayenne, black pepper and salt for 1 minute on low heat to bring out flavors. Take dry spices from pan and combine with scallions, basil, garlic, oil and lemon juice in a food processor or blender. Pulse the ingredients for 1 to 2 minutes, to create a smooth and spreadable paste.

Place chicken thighs into a large, plastic resealable bag, and pour in marinade. Seal bag and shake it a few times to ensure that each piece of chicken has been amply coated. Put bag in refrigerator for 4 to 12 hours (the longer the better), turning it over halfway to redistribute marinade.

When ready to cook, preheat oven to 350 degrees. When oven is almost ready, heat cast-iron or oven-proof skillet for 10 minutes over medium heat.

Remove chicken from bag and lay pieces on a plate. Flatten out skin so it covers the meat. Lightly oil hot skillet and add chicken, skin side down. After about 30 seconds, use tongs to turn the chicken 90 degrees. After another 30 seconds, flip the chicken back over (skin side up) and add lemon slices. Move skillet straight from stove to preheated oven and cook for 40 minutes.

Garnish chicken with cooked lemon slices and fresh basil. Drizzle some of the herb-infused oil from the pan over plated chicken.

Makes 4 to 6 servings.

Source: The Daily Meal

Roasted chicken thighs Provençal

3 pounds small red potatoes, quartered

4 plum tomatoes, seeded and cut into 6 wedges

3 carrots, peeled and cut into 1-inch chunks

Cooking spray

1 tablespoon olive oil

11/2 tablespoons chopped fresh rosemary, divided

2 teaspoons chopped fresh thyme, divided

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

6 (6-ounce) skinless chicken thighs

24 Niçoise olives

Rosemary sprigs (optional)

Preheat oven to 425 degrees. Place potatoes, tomatoes and carrots on jelly-roll pan coated with cooking spray. Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss gently, and spread into single layer on pan. Bake for 30 minutes. Remove vegetable mixture from pan, and keep warm.

Sprinkle chicken with remaining 11/2 teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add chicken and olives to pan. Bake for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.

Makes 6 servings (1 chicken thigh, 12⁄3 cups vegetable mixture and 4 olives).

Nutrition information per serving: 519 calories, 20.6 g. fat, 121 mg. cholesterol, 67 mg. calcium, 43.5 g. carbohydrate, 786 mg. sodium, 38.5 g. protein, 5.5 g. fiber.

From Cooking Light

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