Chicken Thighs with Vegetables

Everyone in our family absolutely loves chicken thighs. I’m not sure why that is but we make it quite regularly and the plate finishes very quickly. I always add in some veggies as well so that the kids enjoy a nutritious meal.

I also think this recipe is what makes them delicious. It’s quite easy to make and takes very little time. Have a look at the recipe below and let me know what you think.

These chicken thighs and vegetables are very tasty.

Chicken Thighs

– Serves 6

– Total Prep Time of 50 minutes.

Ingredients

– 1 tablespoon of extra virgin olive oil

– 3 tablespoons of unsalted butter

– 2 large carrots, cut on a bias in one-inch pieces

– 4 celery ribs, cut on a bias in one-inch pieces

– 2 sprigs of rosemary

– Zest and juice of one lemon

– 2 1/2 cups of low-sodium chicken broth

– Buttered egg noodles

– Salt and pepper

Instructions

– Preheat the oven to 425 degrees.

– Heat the oil and butter over medium-high heat in a Dutch oven or a large soup pot.

– Season the chicken on one side and, when the butter is melted, lay half of the chicken pieces, seasoned-side down, in the pot. Season the other side of the first three pieces and brown on both sides, about 8 minutes total.

– Transfer to a plate and repeat with the remaining chicken pieces.

– Reduce the heat to medium, add the carrots and celery and cook until tender, about 10 minutes.

– Add the rosemary and cook until fragrant, about 1 minute.

– Add the lemon juice to deglaze the pan; with a wooden spoon scrape up the lovely brown bits that the chicken left in the bottom of your pot — that’s where the entire flavor lies.

– Add the broth, zest and 1t salt; bring to a boil.

– Return the chicken to the pot and put the entire thing in the oven.

– Cook, uncovered, until the chicken is tender, about 40 minutes.

– Remove the pot from the oven and discard the rosemary.

– From here you can serve the chicken and vegetables over buttered egg noodles (you have plenty of time to cook them while the chicken’s roasting away) or, if you prefer, you can serve the dish as more of a soup and do away with the starchy carbs.

– If you serve the dish over noodles, save the “stock” for another soup another day.

– Serves three to four. Enjoy!

Buffalo Chicken Strips

I absolutely adore hot wings. I love the flavor so much that I don’t mind disposing of all table manners and just going at them like a rabid animal, gnawing the tiny bits of meat from the ridiculously small bones and coming up for breath with hot wing sauce from ear to ear and nose to chin. But my husband says they’re ridiculous and overpriced for the small amount of nourishment and the effort required. So, I’ve started making Buffalo Chicken Strips at home and now we can eat them at any time we like and as much as we want! It’s a glorious thing!

I’ve decided to share this glorious thing with you today and let you know how I do it. I’m sure there are a billion and 3 ways to do it, but here’s my way.

These Buffalo Chicken Strips are absolutely delicious.

Buffalo Chicken Strips

– Serves 4

– Total Prep Time of 45 minutes.

Ingredients

– 2 Eggs

– 1/3 cup of milk

– 2 cups of flour

– Paprika

– 3/4 cup of hot pepper sauce

– 3 tablespoons of butter

– 1 teaspoon of vinegar

– Oil

– 3 chicken breasts cut into strips

– Salt and pepper

Instructions

– Please keep in mind my measurements are very approximate. I don’t ever measure on recipes like this.

– Pour oil into skillet until it’s about 1/2 deep or so. Set the burner to medium heat and let the oil get hot while you prepare your strips.

– Put milk and eggs into a small bowl and mix with fork.

– I like to put my flour and seasonings in a pie plate. Dump in a heap of flour and sprinkle in seasonings to taste. I don’t add tons because I have to keep a few strips out for the kids without sauce, and I want theirs to be pretty mild. Mix it all up.

– Take your breast strips and roll each one in the flour mixture, then in the milk mixture, and then back into the flour mixture. We have to make sure they’ve got a nice coating on them.

– By now your oil should be hot enough so throw in your strips and let them brown on one side. Flip them once and let the other side brown.

– While the chicken is frying, put your pepper sauce, butter and vinegar in a microwavable bowl. Zap it until the butter melts and then mix it up. Just smelling it will give you heartburn.

– When your chicken is cooked, drain it on a plate with paper towel. Pull out some for the kids and then dump the rest in a big Ziploc bag. Dump in your prepared sauce, too. Zip it up really tightly and shake it until your strips are good and coated.

Dump into a dish (Choose one that makes your food look plentiful, though. I did not.) Eat up and let me know what you think! This dish along with this summer salad recipe will be absolutely ideal for dinner.