Delicious One Potcasserole Chicken Thighs Recipes

EASY ONE-POT CHICKEN CASSEROLE

Steps:

• Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp oil in a casserole dish or wide pan with a lid to quickly brown.
• Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
• Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
• Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
• Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.

DELICIOUS OVEN-BARBECUED CHICKEN THIGHS

Steps:

• Preheat oven to 375 degrees F.
• In a large nonstick skillet, melt butter over medium heat being careful not to burn.
• Add the chicken and lightly brown.
• Remove chicken and place in a 9x13-inch baking dish.
• Add onion (if using fresh garlic in place of garlic powder, also add) to the skillet and saute lightly for about 2-3 minutes.
• Meanwhile, in a medium bowl, combine the remaining ingredients and mix well.
• Pour the mixture into the skillet and stir to combine.
• Simmer the sauce for about 15 minutes to allow the flavors to blend nicely.
• Pour sauce over the chicken, then flip pieces so that both sides of the chicken are coated with the sauce.
• Bake the chicken uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.

TENDER AND CRISP CHICKEN LEGS WITH SWEET TOMATOES

Steps:

• Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
• If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish - remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.

DELICIOUS ONE POT/CASSEROLE CHICKEN THIGHS

Steps:

• Coat the chicken in flour. Heat large fry pan or skillet ; add the oil, and seal chicken until turning a golden brown. Place in casserole dish or your slow cooker.
• Add all the vegetables and the bacon/ham to the fry pan and cook for 2 minutes then stock cubes , cayenne pepper simmer for another couple of minutes.
• Add to the chicken, making sure that there is enough liquid to not quite cover the meat. Add a little extra water if necessary. Cook in a moderate oven 180°C for 1 hr 30 minutes, or until cooked.
• To microwave, bring to the boil on full, then set on 30% for 45 minutes to simmer.
• Serve with new potatoes or rice and fresh vegetables.

ONE-POT CREAMY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 200C (400F) and setting the shelf to the lower third of the oven.
• Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.
• Dry fry the bacon in a large lidded non-stick pan until it starts to crisp and render some of its fat. Set aside on a kitchen towel lined bowl.
• Add a the olive oil and butter to the pan and pan fry the chicken legs, in batches if necessary, for 4 minutes per side or until nicely browned. Set aside.
• Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
• Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.
• Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.
• Uncover the pot and cook for another 5 minutes or until the potatoes are tender.
• Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.

INSTANT POT CHICKEN THIGHS

Steps:

• Dump salt, pepper, garlic powder and onion powder into a small bowl and combine.
• Use the mixture to season both sides of the chicken thighs.
• Set the Instant Pot to Saute Normal for 15 minutes.
• Allow the Instant Pot to heat up for a few minutes and then add a large dab of butter to the pot.
• Once the butter is melted, place the chicken thighs skin side down in the pot.
• Leave the chicken thighs to cook for 4 minutes.
• Flip the chicken thighs over and leave them to cook for another 4 minutes.
• Remove the chicken thighs from the pot.
• Add the condensed chicken broth to the Instant Pot and scrape the bottom of the pot to make sure nothing is stuck to the bottom.
• Place the chicken thighs in the Instant Pot skin side up.
• Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 9 minutes.
• When the Instant Pot is done cooking, leave it to natural release for 6 minutes.
• After 6 minutes, turn the steam release handle to the venting position and finish with a quick release.
• Remove the chicken thighs from the Instant Pot.
• Set the Instant Pot to Saute Normal for 8 minutes to bring the cooking liquid to a boil.
• Dump water and cornstarch into a bowl and stir until the cornstarch is completely dissolved.
• Once the liquid in the Instant Pot is boiling and the cornstarch and water mixture to the pot and whisk well.
• Leave the sauce to continue cooking and thickening, stirring occasionally,
• When the Instant Pot turns off return the chicken thighs to the pot skin side up.
• Sprinkle the chive on top of the chicken and sauce.
• Spoon some of the sauce over the chicken thighs.
• Leave the chicken to sit in the sauce for a few minutes before serving.
• Enjoy!