One Vibrant Mama

You are here: Home / Archives for chicken thighs

chicken thighs

Quick Pan-Seared Chicken Thighs

by 3 Comments

Things have been pretty crazy here recently. Between having company from out of town here on an extended stay and my dad’s cancer, we’ve been busy. It’s the end of the school year. And my business has been requiring extra time while we launch a new (surprise) project, finish up three print books and start filming for our eClasses.

This dish is quick, simple and easy. It makes a great week-night dinner when you don’t have much hands-on time. I serve this with a side salad, a grain and one extra veggie from whatever’s on-hand and in-season and I’m in and out of the kitchen for dinner in about 25 minutes.

 

Pan-Seared Chicken Thighs
From the Menu Mailer
Volume 4 Week 41

2-3 tsp Herbamare, lemon pepper or other seasoning mix
1 tsp salt if you seasoning doesn’t have it
4-8 chicken thighs, bone-in and skin-on
2-3 Tbs coconut oil, butter or ghee

Preheat oven to 350 degrees.

Sprinkle the spices over the chicken on both sides. In an oven-proof skillet, heat the coconut oil over medium-high heat. Add the chicken thighs, skin side down. Brown for 5 minutes then flip the chicken and brown another 5 minutes. Place the skillet in the oven and bake about 40 minutes, or until the juices run clear when the meat is pierced and it registers 165 on a meat thermometer.

 

This recipe has been shared at Real Food Wednesday, Gluten-Free Wednesday, What’s Cooking Wednesday, What’s on the Menu Wednesday, Pennywise Platter, Simple Lives Thursday, Frugal Food Thursday, and Full Plate Thursday.

[boilerplate sig]

Share on Facebook
Tweet
Follow us

Quick Meals- Forbidden Chicken

by 1 Comment

This is one of my go-to meals when I am in a great hurry time-wise when I had planned to cook dinner.  You know those evenings, where you have some meat thawed and a meal planned, but something comes up that needs your attention instead?  I use it when I have time for the oven to do all of the work but I don’t have the time to stand there.

The chicken takes me about 10 minutes to get it in the oven.  If I don’t have any leftover rice in the fridge, have one of the kids scrub some potatoes, poke them with a fork, rub with oil and salt them.  I place them in a baking dish and put them in the oven when I begin pre-heating it, before I put in the chicken.  Check them when the chicken is done, as they might need a few extra minutes.

Then I pull out some leftover veggies or 10 minutes before the chicken comes out of the oven, I saute up some pre-prepared kale and I have a quick meal on the table in less than 20 minutes of hands-on time.  Prepare your greens when you get home from the store.  Wash them, cut them, dry them thoroughly and roll it all up in some paper towels, sealing it in a ziplock bag.  You have a quick side dish whenever you need it.

[Read more…] about Quick Meals- Forbidden Chicken

Share on Facebook
Tweet
Follow us

Happy Blogiversary! Braised Chicken with Pears

by Leave a Comment

The CTF blog is one year old today.  Let’s celebrate with a recipe!

We’re still buried in snow.  I did four days worth of cooking and we all worked to get the housework and laundry done in advance, so today I am going to spend some family time with the kids.  We’ll do school then spend the rest of the day playing board games.  That was the original plan for if the power went out, so I see no reason why it can’t happen that way anyway.

 

Braised Chicken with Pears

From the Menu Mailer

To braise is to brown then cook in a small amount of liquid until tender. It can be done with meat or vegetables. This is a very tasty dish that we thoroughly enjoyed. You can substitute apples for the pears, if you prefer.

 

4-8 chicken thighs, with bone and skin
1 tsp salt
¼ tsp pepper
3 Tbs coconut oil, butter, ghee or schmaltz
1 onion, diced
½ Tbs rapadura
2 pears, peeled, cored and cut into wedges
2/3 cup chicken stock
1 tsp apple cider vinegar
1/8 tsp sage

Sprinkle the chicken with salt and pepper. In a skillet, heat the oil over medium-high heat. Add the chicken, skin side down, and cook for 4 minutes. Flip and brown for another 4 minutes. Remove the chicken from the pan. Add the onion and sauté for 5 minutes. Add the rapadura, and pear and cook until the pear is browned, about 5 minutes. Whisk in the chicken stock, vinegar and sage and cook for 1 minute, scraping the bottom of the pan to bring up any stuck bits. Return the chicken to the pan and reduce the heat to low. Cover and simmer until the chicken is done, about 20 minutes, adding more stock if needed.

 

[boilerplate sig]

Share on Facebook
Tweet
Follow us

Back to Basics Series

by Leave a Comment

The Back to Basics series is going quite well.  So far, we have covered nine weeks of basic recipes, including:

Family Favorite main dishes- apple and maple chicken, BBQ sauerkraut meatballs, chicken fajitas, pot pie, burrito beans, fish sticks, chicken fingers, French chicken, sweet and sour chicken and more
Family Favorite breakfasts- sweet sausage, fried oatmeal, puff pancakes, oven bacon and more
Family Favorite desserts- peanut butter cups, blondies, brownies, various puddings and custards, baked goods with hidden vegetables, ice cream, impossible pie
Family Favorite side dishes- mashed potatoes, sauteed greens, french fries from butternut squash and more
How to make spaghetti sauce and chili loaded with veggies
How to broil and grill a steak
How to prepare batches of meat for the freezer that will marinate as they thaw
How to make beef stew, stroganoff and beef roast in the oven and the crock-pot
How to make meatballs
How to make falafel and tahini salad dressing
How to roast a chicken in the oven and the crock-pot and make rubber chicken meals- stretching a roasted chicken into multiple meals
Hiding sauerkraut and liver in ground meat dishes
How to bake the side dish in with the main dish to save time and electricity
How to make meatloaf with hidden veggies and without using breadcrumbs
How to cook soaked beans with non-acidic seasonings to make a meal instead of pre-cooking them
How to make sauerkraut
How to soak grains and flour
How to make latkas and hash
How to cook dry beans in the crock-pot
How to make taco meat and taco seasoning mix
How to make a tamale pie with any filling
How to make pesto
How to make juicy, pan-seared chicken thighs and breasts
How to make cream of ____ soup, also called white sauce

And much, much more!

This series runs until New Years.  If you would like to join us, you can purchase the back issues and subscribe at the Menu Mailer website.

—

KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has over nine years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Founded in 2005, CTF helps you feed your family nourishing foods they will love. Each mailer contains one soup, five dinners, one breakfast, on dessert and extras. You can learn more about our Menu Mailers at the CTF website. For a free sample Menu Mailer, join our mailing list. You can also join our forum to chat with other traditional foodists and learn more.

Share on Facebook
Tweet
Follow us