Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce

We have been cooking with chicken thighs here quite often.

A few days ago, I made Braised Chicken Thighs with Dates and Apricots—so delicious.

And last night (pictured here), I made Oven-Fried Chicken Thighs with Buttermilk-Mustard Sauce.

Ingredients

  • 1/4 cup low-fat buttermilk
  • 4 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon dried rosemary
  • 1/4 cup dry breadcrumbs
  • 1 1/2 tablespoons grated fresh Parmesan cheese
  • 4 (6-ounce) chicken thighs, skinned
Directions
Step 1

Preheat oven to 425°.

Step 2

Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.

Step 3

Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet (or oven-proof chef’s pan) with cooking spray, and place in oven for 5 minutes.

Step 4

Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken. Note: I baked with for 30 minutes, turning at 15.

Next time, I might use Panko instead of bread crumbs and old style grain mustard.

Anyway, it was delicious. Served with lentils, roasted Brussels Sprouts and walnuts, homemade cranberry sauce.

Based on a recipe from Cooking Light.

Asian Chicken Noodle Soup

This is so delicious. And so easy to prepare.

Recipe is from “Food & Wine Magazine, Quick From Scratch One-Dish Meals Cookbook;” a great cookbook. I am positive I made four meals from the book in the past 10 days!!!

Quoting from the book:

“Spaghettini is a good stand-in for Asian noodles, but if you can find rice noodles, by all means use them here. Serve the soup in deep bowls with chopsticks or forks as well as spoons and then drink the soup in the Asian manner. Or, use a spoon only and eat everything together, break the pasta into small pieces before cooking.”

Ingredients

1 tablespoon cooking oil
1 tablespooon sesame oil
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 inch ginger (peeled and cut into thin slices)
2 dashes cayenne pepper (add more to taste)
⅛ teaspoon red pepper flakes (or more)
1 1/2 quart chicken broth (I used my homemade stock)
1 14 ounce can crushed tomatoes, with juices
1¼ pounds chicken thighs, cut into 1 inch or smaller cubes (boneless, skinless)
3 tablespoons fish sauce
1 cup cilantro, roughly chopped (plus extra for garnish) (optional)
½ pounds udon noodles (can substitute spaghetti, gluten-free or egg-free thin noodles)
salt (to taste)
3-5 cups baby bok choy (I used 5.)

1/4 cup lime juice (from 2 limes)

Directions

 

In a large soup pot, heat both oils at medium heat. Add onion, celery, garlic, ginger, cayenne pepper, and red pepper flakes and cook for 5 minutes, stirring occasionally. Add the broth, crushed tomatoes, chicken, and fish sauce, cilantro. Bring to a boil. Simmer for 15 minutes. Add noodles and cook for an additional 4 minutes, or for the cooking time recommended on the package of noodles you are using. Add salt to taste. Add bok choy and lime juice and cook another 1-2 minutes until soft. Serve with chopped cilantro, lime wedge (optional)

Oh—and I served it with homemade Wheat, Pecan, Sunflower Seed, Dried Cranberry Bread.

Black Pepper Chicken Thighs with Mango, Rum and Cashews

Colorful and delightful. Delicious! I might cut back on the pepper next time as I woke up a few times during the night very thirsty.

Ingredients

  • ½ teaspoon light brown sugar
  • 1 ½ teaspoon black pepper
  • Pinch cayenne
  • ¼ cup olive oil
  • ½ cup salted cashews
  • 1 ¾ pound boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 teaspoon kosher salt
  • ¼ cup finely chopped scallions
  • 2 tablespoons chopped cilantro stems
  • 3 garlic cloves, finely chopped
  • 2 tablespoons dark rum
  • 1 large (15-ounce) mango, cut into 1/4-inch cubes or use 2 small mangoes)
  • 1 to 1 ½ teaspoons cider vinegar, to taste
  • cup chopped fresh cilantro leaves

Preparation

  1. In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.
  2. Wipe out skillet with a paper towel. Season chicken all over with salt and remaining 1 teaspoon pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro stems; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
  3. Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.

From The New York Times, Melissa Clark

Asian Glazed Chicken Thighs

Simple to prepare. Slightly spicy. Slightly sweet. Simply delicious!

Serves 2

Ingredients

  • 4 boneless chicken thighs
  • 1/3 cup rice wine vinegar
  • 1/4 cup soy sauce and 1/4 cup orange juice
  • 3 tablespoons honey
  • 2 tablespoons brown sugar (or coconut sugar)
  • 2 tablespoons pure sesame oil
  • 4 cloves garlic , crushed
  • 1 teaspoon freshly grated ginger
  • 2-3 cups spinach with 1/4 cup sesame seeds (cooked separately)
  • sliced green onions/shallots

Instructions

  1. Preheat oven to  425°F
  2. Whisk the vinegar, honey, soy sauce, toasted sesame oil, brown sugar, ginger, garlic, and orange juice in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  3. Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Take off heat and allow to cool.
  4. Remove the chicken from the bag; discard used marinade. Place chicken thighs into an oven proof pan/skillet or baking dish and brush with 1/3 of the thickened marinade from the saucepan.
  5. Bake 30–45 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C).
  6. Change oven settings to grill/broil on medium heat and grill until the skin changes to deep golden in color (about 5 minutes). Sprinkle with sesame seeds before broiling.
  7. Allow chicken to rest for 10 minutes. Serve with spinach and sesame seeds or steamed bok choy, shallots/green onion slices.

Based on recipes from Café Delites and Allrecipes.

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