Bistrochickenthighs Recipes

CHICKEN SPAGHETTI

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.

BISTRO CHICKEN AND PASTA

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes and dressing.
• Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with cheese and bacon; simmer, covered, 5 min. or until cheese is melted. Drain spaghetti; place on platter. Top with chicken mixture.

BISTRO CHICKEN THIGHS

Steps:

• Sprinkle chicken with Salt and Pepper. Heat oil in a large skillet over medium heat. Add the chicken and brown on all sides.
• Place meat in slow cooker.
• Melt Butter in skillet. Add onions, garlic, and thyme, and saute until the onion is softened. ~5 minutes.
• Add wine and tomatoes, and scrape up any browned bits from the bottom of the skillet. Transfer to slowcooker.
• Cook on low for 6-8 hours, until the chicken is cooked through and tender. Skim off any fat from the top of the sauce.
• Stir in the parsley and serve from the cooker set on warm.

GORGONZOLA CHICKEN THIGHS

Steps:

• Preparation:.
• Preheat the oven to 400°F.
• In a small bowl, mash and mix the cheese, 2 tablespoons bread crumbs and pepper with a fork. Lay the thighs, smooth side down, on a work surface. Crumble on the cheese mixture, then press to flatten. Roll up the chicken thighs and secure with a sturdy pointed toothpick.
• Spray all sides of the chicken bundles with olive oil from a mister or coat with a pastry brush dipped in oil. Spread 2 tablespoons bread crumbs and the salt on a sheet of waxed paper.
• Dip the thighs into the crumbs to lightly coat all sides. Shake off excess. Set on a large baking sheet. Mist all sides with oil.
• Bake for 18 to 20 minutes, or until golden.

BISTRO CHICKEN THIGHS

Steps:

• Sprinkle the chicken evenly with salt and pepper.
• Heat the oil in a large skillet over medium heat.
• Add the chicken and brown on all sides.
• Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
• Melt the butter in the same skillet.
• Add the onions, garlic, and thyme; saute until the onion is softened, about 5 minutes.
• Add the wine and tomatoes and scrape up any browned bits from the bottom of the skillet.
• Transfer the contents of the pan to the slow cooker insert.
• Cover and cook on LOW for 6-8 hours, until the chicken is cooked through and tender, falling off the bone.
• Skim off any fat from the top of the sauce.
• Stir in the parsley and serve from the cooker set on warm.