One of my favorites is Sol's Chicken in Caramel Sauce, I usually use chicken thighs to make this.

Chicken in Caramel Sauce by Sol on the CF
This recipe is from the Slanted Door restaurant that appeared in a cookbook called The Secrets of Success: Signature Recipes and Insider Tips from San Fran's Best Restaurants by Michael Bauer
1/2 C packed dark brown sugar
1/4 C water
1/4 C Asian fish sauce
3 T rice vinegar
1 tsp minced garlic
1 tsp soy sauce
1 tsp thinly sliced fresh ginger
1/2 to 1 tsp freshly ground black pepper (1/2 usually enough for me)
2 small chili peppers, fresh or dried, halved (I always use fresh)
1 T canola oil
1 shallot thinly sliced
1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces (can use a combo of light and dark meat, if you prefer)

In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside.

Heat oil in a large skillet over high heat (can also use a wok, but I've had better luck w/a skillet). Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes.

Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes.

It's yummy with rice to soak up any extra sauce. It's not braised, but it's really good.

I just made Rao's lemon chicken a few weeks ago too, and it was equally yummy. I don't have a broiler that works very well, so I did it all in my 6 quart Nesco roaster. I got the recipe from Carol/Dishesdone. She posted it here a long time ago and on her blog, "There's always thyme".

Rao's Famous Lemon Chicken
From Rao's Restaurant, Frank Pelligrino
6 servings

2 (2 1/2 to 3 pound) broiling chickens, halved (I use chicken parts instead of whole chickens. My family likes the thighs and the legs. and I take the skin off and you can see in the picture it still crisps up really nicely without the skin.)
1/4 cup chopped flat-leaf parsley

LEMON SAUCE:
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper, to taste

Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

(I add two chopped shallots to the lemon sauce!)

CHICKEN: To attain maximum heat, preheat broiler for at least 15 minutes before using.

Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.

Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).

Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.

Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.

Remove from broiler and portion each chicken onto each of 6 warm serving plates.

Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.

Annie

Annie

Here's one I like:

GARLIC ROASTED CHICKEN AND POTATOES � serves 6

4 Tbsp. butter or margarine
6 medium size chicken legs & 6 chicken thighs
6 medium size potatoes (about 2 lbs.)
24 unpeeled garlic cloves
Salt
1/ 4 cup maple syrup

In large roasting pan in 400 degree oven, melt butter. Remove pan from oven. Meanwhile cut potatoes into bite size chunks.

Place chicken pieces, potato chunks and garlic in roasting pan. Sprinkle with 1 Tsp. salt. Turn to coat with melted butter; arrange chicken pieces skin side up. Bake 30 minutes, basting the chicken and potatoes with dripping in pan.

Brush chicken with maple syrup and spoon dripping in pan over potatoes occasionally; bake 20 minutes longer or just until potatoes and chicken are fork-tender.

To serve, divide chicken, potatoes and garlic among 6 warm plates; skim fat from drippings and pour any pan juices over chicken. Each person can cut through garlic skin and spread roasted garlic onto chicken and potatoes.

These are a couple of our favorites;

Greek Chicken Thighs
Serves 5-6

2-3 lbs boneless, skinless chicken thighs
2 tablespoons olive oil
1 tablespoon garlic powder
2 teaspoons dried oregano
1/2 teaspoon salt
Pinch of black pepper

Honey Lemon Drizzle
3 tablespoons honey
2 tablespoons lemon juice

In a large bowl, mix together olive oil, garlic powder, salt,oregano and pepper. Add chicken thighs and coat chicken well with olive oil mixture. Set aside until ready to cook. (You can do this ahead of time and just leave it covered in the refrigerator until needed.)

Move oven rack as close to top as possible. Preheat oven to 500. Place chicken on cookie sheet or roasting rack in a single even layer. Cook for about 8 minutes. While chicken is cooking, mix together lemon juice and honey. After chicken is fully cooked, drizzle honey lemon juice mixture over. Return chicken to oven for another 1-2 minutes, or until it is slightly charred and golden.

For additional flavor, you can drizzle more honey and lemon mixture if you so desire.

*Note - even better on a grill
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Basque Chicken and Rice - serves 4-6
2 TB olive oil
8 pieces of chicken (I used thighs, no skin, bone in)
3 cloves garlic, minced or grated
1 medium onion, chopped
1/2 green bell pepper, chopped
opt. small jar of strips of pimento
opt. 1/2 cup halved olives
2 cups rice (I used the yellow rice package)
4 cups chicken broth
1 bay leaf
salt and pepper
opt. pinch of saffron
opt. pinch of smoked paprika
Heat a large saucepan or Le Creuset French oven on the stove top, add oil, saute chicken pieces until browned, remove to a platter. Add garlic, onion, bell pepper and saute until onion is transparent.
Deglaze pan with about 1/4 cup water. Return chicken to the pot and add rest. Bring to a boil, cover, reduce to a simmer. Cook 25 minutes or until rice is tender.

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I will add another vote for the Caramel Chicken and I think someone had shared a recipe for Chicken and Dumpllings that used thighs, leeks, parsnips, etc. It was quite good as I recall, but I can;t find it.

Alexa

I posted one on the citrus cookalong thread. It says "with skin" but I usually use skinless thighs for everything. It's easily doubled.

This is very quick and easy, and it's good.

Orange Braised Chicken Thighs with Green Olives

Gourmet : December 1995
Can be prepared in 45 minutes or less. Serves 2.

4 chicken thighs with skin
2 teaspoons olive oil
3 large garlic cloves, minced
1 medium onion, sliced thin
1/2 teaspoon ground cumin
1/2 cup fresh orange juice
1 tablespoon fresh lemon juice
1/3 cup small pitted green olives

Rinse chicken and pat dry. Season chicken with salt and pepper. In a heavy skillet heat oil over moderately high heat until hot but not smoking and brown chicken, transferring as browned to a plate.

Pour off all but about 1 tablespoon fat from pan. Reduce heat to moderate and in skillet cook garlic, stirring, until it begins to turn golden. Add onion and cook, stirring, until pale golden. Stir in cumin, citrus juices, and salt and pepper to taste and add chicken and olives. Simmer chicken, covered, 25 minutes, or until tender.

I always use thighs for any recipe. The Lebanese chicken is great - it comes out so dark and browned, its just beautiful!

LEBANESE CHICKEN

Posted by: Linda_inTennessee (My Page) on Tue, Nov 25, 03 at 17:53
Yield: 4 servings

3/4 c Lemon juice
8 large Garlic clove(s), minced
2 tbs Thyme, minced or
2 tsp Dried thyme
1 tbs Paprika
1 1/2 tsp Ground cumin
3/4 tsp Cayenne pepper
2 Chickens (3 lb ea)
Split lengthwise, backbones
Removed and discarded
Lemon wedges to garnish

Whisk lemon juice, minced garlic, thyme, paprika, cumin, and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish.
Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
Preheat oven to 425 F.
Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, basting occasionally with pan juices, about 50 min. Transfer chicken to plates. Garnish with lemon wedges. Pass pan juices separately.

CHICKEN SAVOY

2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings)
2 tablespoons finely chopped garlic
1 tablespoon dried oregano
Salt and freshly ground pepper to taste
6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese
1/2 cup red wine vinegar (preferably 7% acidity)

In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other.

Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order.

Place chicken in a preheated 500-degree oven for 35 minutes.

Remove from oven and pour on all the vinegar at once. It should sizzle.

Return the chicken to the oven for another minute or so.

Arrange chicken on a platter and pour on the sauce created by the vinegar.

Serve immediately.

Woodie's Notes:
(I don't really do 500 degrees because my smoke alarm will go off, so I usually do 450 for 40-45 minutes, depends on which chicken pieces I'm using - we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.)

If I am buying parts, I tend to buy thighs or thighs with legs, which is what I bought a week ago. We barbequed them, and all I put on was some of my Cajun seasoning. I seasoned them on both sides and then put them in an open pan in the fridge for 3-4 hours to let them air dry. To barbeque them, I put them on a rack inside a 9x13 aluminum pan (lined with foil) skin side up and then put the pan on the barbeque at high heat for 45-60 minutes, or until the temp was 160. I didn't turn them, but I did spray them with water a couple of times, and they came out extremely moist.

I frequently poach dark meat and then use the meat for Yucatecan style enchiladas or chicken posole. Here's my recipe for poaching the chicken for that:

Chili Poached Chicken

Ingredients:

12 whole, dried chilies (Ancho, Poblano, Pasilla combination � 4 each)
1 chicken, about 3-1/2 pounds*
4-6 cups water (enough to almost cover the chicken)
2 limes, sliced
1 orange, sliced
1 onion, coarsely chopped
8 cloves garlic
3-4 stalks of celery, coarsely chopped
2 Serrano peppers (optional), coarsely chopped, seeds removed
1 tbsp oregano

Directions:

Cut the chilies in half with scissors and remove all seeds and membranes.

Wash the chicken and leave whole. Place the some lime and orange slices inside the chicken cavity and place in stockpot. Add the rest of the ingredients, except for the oregano, and bring to a boil on high heat. Put the oregano in a tea ball or bouquet garni and add to the pot. Reduce the heat to simmer and allow to cook covered for one hour.

After one hour, turn off heat and allow the pot to stand covered for about 30 minutes more while the chicken continues to cook. Strain off the liquid and reserve.

When the chicken is cool enough (you can refrigerate it at this point), remove all the meat for future use. Save the bones and discard all the rest. The bones can be returned to the stock and boiled for another hour with a new onion and more celery, if desired, to intensify the flavor.

This stock is good for use in tamales or enchilada sauce.

*You can use 1-1/2 pounds of chicken breasts or thighs and halve the rest of the ingredients for a smaller batch.

Lars

Linnea 56:
Hi, This is some of my favorite food( Chicken, Dark meat) .
Here are some Idea's
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Chicken Cacciatore Stew.

Cooked on the Stovetop. Brown the chicken slightly.
Add vegetables, Celery, Onions, Carrots,Potatoes and
some Tomatoe Sauce,
Also some Garlic Powder and you favorite Spices.
Simmer until the Chicken is tender.
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Chicken , Standing Legs and Thighs Roast W Stuffing.

The legs were tied to one another with butchers string and
wrapped with Bacon.
Placed Carrots and pieces of Tomatoes on top.

I used one piece of Breast for those who like White meat.

Removed it from the Corning Ware and made gravy with the Juices.
Use your favorite Stuffing mix.
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Chicken Fettucini

This was made with Chicken cooked in Tomato Sauce( Gravy )

I took some of the Sauce and added Provolone Cheese and Chicken Stock.
Poured this over the Fettucini.
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My CP is acting up, so I'll have to sign off.

I have many more of my own recipes.
If you want some more Posted, let me know.
Lou
PS: Hope you had a nice St. Valentine's day

Wow! These all look SO good! I will print them out and have them ready. THanks!

Thighs are my favorite part of the chicken. My favorite way of preparing it is teriyaki. Just marinate the skinned thighs in teriyaki sauce for a half hour or so and cook, preferably over a charcoal fire. Simple.

Boneless teriyaki chicken thighs are very good served cold, sliced and used as a salad topping.

Jim

If you have a pressure cooker, try this curry.

Curry in a Hurry

This recipe from Lorna Sass's Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. If you don't want to mess with the yogurt, peas and cilantro, don't bother--the dish will still be very tasty, but the sauce won't be as rich or velvety-smooth. ( I personally don't like cilantro, so I don't use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. --Once you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this.

1 cup water
4 tablespoons Patak's Mild Curry Paste
1 medium onion, coarsely chopped
3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat
(see chart below)
1 cup plain yogurt
1 1/2 cup frozen peas
3 tablespoons cilantro, chopped (optional)

Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice.
Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isn't tender, cover again and simmer until done.
If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice.

Meat choices Cooking times

Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release

Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release

Pork shoulder (1" cubes) 8 minutes high pressure, then natural release

Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release

If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking..

I made the Lebanese Chicken for dinner tonight. It was very good. And cumin is not one of my favorites. But I tried heating/ toasting/ blooming the seeds before grinding & think that made a difference. The cumin had a richer flavor and wasn't 'bitey'. Anyway, everyone really liked it so the recipe has now been printed to be filed in my favorites.