Mission Chicken Thighs Recipes

MISSION CHICKEN THIGHS

Steps:

• Cook bacon over medium-high heat in a wide skillet until crisp. Remove bacon, crumble, set aside.
• Saute chicken thighs in bacon fat until almost done (about 5 minutes.) Set aside.
• Stir in rice, and cook until rice turns a light golden color.
• Add bell pepper, onion, mushrooms, carrot, saute 'til softened.
• Stir in sage, stock and wine.
• Stir until well mixed.
• Place chicken thighs on top, sprinkle with smoked paprika.
• Cover, reduce heat and simmer 20 minutes, rice should be done and chicken will be done.
• Sprinkle with parsley before serving, if desired.

FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION

Steps:

• Pat chicken thighs dry and season both sides with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
• Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
• Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.