Skillet Braised Greek Chicken Thighs - Jo Cooks

It’s time to bring some bold and flavorful Greek cuisine to your dinner table with these Skillet Braised Greek Chicken Thighs. With tender and juicy chicken thighs simmered in a rich, aromatic sauce, this dish is an absolute winner.

Ingredients

• 6 chicken thighs
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup chicken broth
• 1 cup diced tomatoes
• 1/4 cup Kalamata olives
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste

Instructions

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet skin-side down. Cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the onion and garlic. Sauté until the onion is translucent and fragrant. Stir in the dried oregano and thyme, and cook for another minute.

Pour in the chicken broth and diced tomatoes, scraping the bottom of the skillet to release any browned bits. Return the chicken thighs to the skillet, skin-side up. Cover and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened.

Just before serving, sprinkle the Kalamata olives and crumbled feta cheese over the chicken thighs. Garnish with fresh herbs if desired.

How to Prepare

Start by preheating your oven to 350°F (175°C). Place the chicken thighs in an oven-safe skillet or roasting pan. Drizzle with olive oil and season with salt, pepper, dried oregano, and dried thyme. Toss until the chicken is evenly coated with the seasonings. Roast in the oven for about 45 minutes or until the chicken is cooked through and the skin is crispy.

Preparation Time: 15 minutes

Servings

This recipe serves 4 people.

Nutrition Facts

Calories: 425 | Fat: 25g | Carbohydrates: 5g | Protein: 40g

Tips

• For extra flavor, marinate the chicken thighs in a mixture of lemon juice, olive oil, garlic, and Greek seasoning before cooking.
• Serve the chicken thighs with a side of Greek salad and some warm pita bread for a complete and satisfying meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

FAQs

Q: Can I use boneless, skinless chicken thighs for this recipe?

A: Yes, you can substitute boneless, skinless chicken thighs if you prefer. Just adjust the cooking time accordingly, as they will cook faster than bone-in thighs.

Q: Can I use chicken breasts instead of thighs?

A: While chicken breasts can be used, they tend to be leaner and may not result in as tender and juicy final dish as chicken thighs.

Q: Can I make this recipe in a slow cooker?

A: Yes, you can transfer the browned chicken thighs and sautéed onions to a slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I freeze the leftovers?

A: Yes, you can freeze the cooked chicken thighs in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Baked BBQ Chicken Legs Recipe - WonkyWonderful

Get ready to indulge in some finger-licking good Baked BBQ Chicken Legs. These tender and succulent chicken legs are bathed in a smoky, tangy barbecue sauce that will leave you craving for more.

Ingredients

• 8 chicken legs
• 1 cup barbecue sauce
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

Preheat the oven to 400°F (200°C). In a small bowl, whisk together the barbecue sauce, olive oil, Worcestershire sauce, honey, smoked paprika, garlic powder, onion powder, salt, and pepper.

Place the chicken legs in a large zipper-lock bag and pour the marinade over them. Seal the bag and massage it gently to evenly coat the chicken legs with the marinade. Let the chicken marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.

Transfer the chicken legs to a baking dish, reserving the marinade. Arrange the chicken legs in a single layer and brush with the reserved marinade.

Bake the chicken legs in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy. Baste the chicken legs with additional marinade every 10 minutes for a more intense flavor.

How to Prepare

To prepare the chicken legs for baking, pat them dry with paper towels to remove any excess moisture. This will help the skin to crisp up nicely. Season with salt, pepper, garlic powder, and smoked paprika. Place on a baking rack set on a baking sheet lined with foil. This will allow the air to circulate around the chicken legs, ensuring even cooking and crispy skin. Bake in a preheated oven at 400°F (200°C) for 45-50 minutes, or until the chicken is cooked through and the skin is crispy.

Preparation Time: 10 minutes

Servings

This recipe serves 4 people.

Nutrition Facts

Calories: 360 | Fat: 18g | Carbohydrates: 12g | Protein: 36g

Tips

• For extra smoky flavor, sprinkle some hickory or mesquite wood chips over the hot coals of your grill before grilling the chicken legs.
• To make the barbecue sauce spicier, add a few dashes of hot sauce or cayenne pepper.
• Serve the Baked BBQ Chicken Legs with classic sides like coleslaw, cornbread, and baked beans for a complete Southern-style feast.

FAQs

Q: Can I use boneless, skinless chicken thighs for this recipe?

A: Yes, you can use boneless, skinless chicken thighs if you prefer. The cooking time may be slightly faster, so make sure to adjust accordingly.

Q: Can I grill the chicken legs instead of baking them?

A: Absolutely! Preheat your grill to medium-high heat and grill the chicken legs for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).

Skillet Chicken Thighs Recipe in Sundried Tomato Parmesan Cream Sauce

Indulge in the creamy goodness of these Skillet Chicken Thighs in Sundried Tomato Parmesan Cream Sauce. With tender and flavorful chicken thighs cooked to perfection in a luscious cream sauce, this dish is a true delight for your taste buds.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup chopped sundried tomatoes
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the skillet skin-side down. Cook until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and chopped sundried tomatoes. Sauté for 2-3 minutes, or until fragrant.

Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the broth to a simmer and cook for 5 minutes, or until slightly reduced.

Stir in the heavy cream, grated Parmesan cheese, dried basil, and dried oregano. Season with salt and pepper to taste. Return the chicken thighs to the skillet, skin-side up. Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

How to Prepare

To prepare the skillet chicken thighs, start by marinating the chicken thighs in a mixture of olive oil, minced garlic, dried basil, dried oregano, salt, and pepper for at least 30 minutes or overnight in the refrigerator. Heat the skillet over medium-high heat and sear the chicken thighs on both sides until browned. Reduce the heat to medium-low, add the sundried tomatoes and chicken broth, then cover and simmer for 15-20 minutes until the chicken is cooked through.

Preparation Time: 10 minutes

Servings

This recipe serves 2 people.

Nutrition Facts

Calories: 690 | Fat: 54g | Carbohydrates: 19g | Protein: 31g

Tips

• For a lighter version of this dish, you can use half-and-half or milk instead of heavy cream. However, keep in mind that the sauce may not be as rich and creamy.
• Serve the Skillet Chicken Thighs in Sundried Tomato Parmesan Cream Sauce over cooked pasta, rice, or mashed potatoes for a complete meal.
• Garnish with fresh basil or parsley for a pop of color and added freshness.

FAQs

Q: Can I use boneless, skinless chicken thighs for this recipe?

A: Yes, you can use boneless, skinless chicken thighs if you prefer. Just reduce the cooking time accordingly, as they will cook faster.

Q: Can I use fresh tomatoes instead of sundried tomatoes?

A: While sundried tomatoes add a unique and concentrated flavor to the dish, you can substitute them with diced fresh tomatoes. Just be aware that the sauce may be lighter in color and flavor.

Q: Can I make this recipe with chicken breasts instead of thighs?

A: Absolutely! Chicken breasts can be used in place of chicken thighs. Just make sure to adjust the cooking time accordingly, as chicken breasts may cook faster than thighs.

And the journey through these mouthwatering chicken dishes continues.