You will lick fingers: tasty chicken thighs

Chicken thighs - that product which and attracts to culinary experiments. From juicy meat on a femoral stone it is possible to prepare practically everything - from ragout and pilaf to chops and shish kebabs. But, the main thing, as if you cooked chicken thighs, they will always be juicy and fragrant. Even simply fried on a frying pan or baked in an oven, they have invariable success at a table.

Stewed chicken thighs in a Provencal way - the step-by-step recipe

The chicken thighs prepared according to this original recipe is something special! Gentle juicy meat plus saturated vegetable gravy - a simple culinary formula which strikes on the spot even the most whimsical and choosy gourmets. To crown it all, such chicken quite can act solo on a dining table as the main hot dish.

Necessary ingredients:

• chicken thighs - 4 pieces.
• tomatoes - 3 pieces.
• tomato paste - 1 tbsp.
• sweet onions - 2 pieces.
• garlic - 2 cloves
• paprika - 2 pieces.
• white wine - 80 ml
• chicken broth - 220 ml
• butter - 25 gr.
• olive oil - 20 ml
• chopped parsley - 1 tablespoon.
• dry Provence herbs - 1,5 h. l.
• black pepper, salt

Step-by-step instruction

1. For a start be engaged in vegetables for gas station. On tomatoes make small crosswise cuts, then lower in boiled water for a couple of minutes, melt away cold water and clear of a thin skin. Cut the scalded tomatoes small segments, sweet onions - half rings, paprika - large slices, and a chesnochok - thin plates.
   On a note! For preparation of vegetable gravy use different grades of paprika, after all each of them differs not only on color, but also on aroma and degree of sharpness.
2. Further strew the hips which are washed out and dried by a paper towel with black pepper and salt from both parties. Fry chicken in a thick-walled frying pan on well heated-up mix of oils. When meat becomes covered by a golden crust, accurately shift it to one edge and lower fire to a minimum.
3. Now in a frying pan with fried hips lay out the prepared pepper, garlic and onions. Periodically stirring slowly, slightly brown vegetables to an easy rumyanost. Meanwhile in a separate stewpan will evaporate wine - warm up it, without covering ware, within several minutes and remove from a plate.
4. To the last turn add the crushed tomatoes, paste, Provence herbs, warm broth and the evaporated wine to chicken. Extinguish hips on the minimum fire of 30-35 minutes under a cover. Strew a ready dish with fresh chopped parsley.

The chicken thighs baked with vegetables - the step-by-step recipe

The chicken thighs baked on a vegetable pillow - ageless classics of a culinary genre. Venerable the chef with an ulterior motive compare this dish to "A black square" of Malevich - in kitchen, as well as in painting, all ingenious - is simple. The secret of tasty preparation of chicken thighs in an oven is covered in successful marinade. Thanks to spicy mix from olive oil, lemon juice and fragrant spices meat turns out surprisingly gentle, juicy and fragrant.

Necessary ingredients:

• chicken thighs - 5 pieces.
• cauliflower - 1 piece.
• zucchini - 1 piece.
• potatoes - 3 pieces.
• carrots - 2 pieces.
• garlic - 4 cloves
• olive oil - 170 ml
• lemon juice - 60 ml
• thyme - 1,5 h. l.
• paprika - 1,5 h. l.
• pepper, salt

Step-by-step instruction

1. Carefully wash out chicken thighs, dry and wet in pickling mix from vegetable oil, pounded garlic, lemon juice, a paprika, a thyme, salt and pepper. Legs have to be pickled not less than 50-60 minutes.
2. Meanwhile be engaged in vegetable warehouse for a dish. Divide a cauliflower into small inflorescences, cut zucchini and potatoes circles of average thickness, and carrots - large brusochka. Salt the prepared allsorts and pepper, slightly sprinkle vegetable oil and shift in a fire-resistant form.
   On a note! During off-season instead of the fresh vegetables specified in the recipe it is possible to use safely mixed frozen vegetables.
3. Get hips from spicy mix and by means of paper napkins remove from them surplus of marinade, differently fragrant spices will inevitably burn slightly in the course of roasting. Now over a vegetable mix evenly spread out meat a thin skin up. Bake a dish in an oven, beforehand heated-up to 200 °C, to full readiness.

Rolls from chicken thighs with mushrooms - the step-by-step recipe

It is possible to call rolls from chicken thighs with a mushroom stuffing "the day off dish". It is necessary to tinker with it slightly, but believe finishing result it is worth! At desire the champignons specified in the recipe can be replaced with forest mushrooms, and bacon - bacon. It will turn out even more tasty! Be not afraid to dream and experiment in kitchen - the family by all means will estimate your culinary talent.

Necessary ingredients:

• chicken thighs - 5 pieces.
• champignons - 7-8 pieces.
• milk - 500 ml
• cream of 30% of fat content - 220 ml
• butter - 25 gr.
• white pepper, salt

Step-by-step instruction

1. First of all accurately husk hips, then remove an internal stone. Soak the prepared meat in milk within half an hour. After a soaking dry chicken slices a paper napkin, wrap up a streych-film and slightly beat off a kitchen hammer. Salt meat also white pepper.
   On a note! For preparation of rolls it is better to buy not frozen, and cooled hips. Slightly press a finger on a chicken leg: if the formed deepening well springs and quickly fresh and qualitative meat takes the initial form, so before you.
2. Further cut plates champignons and quickly fry to a zolotistost on the warmed butter. At desire mushrooms can be seasoned with favourite spices.
3. Having prepared a stuffing, start formation of beaters. At first on one of edges of the beaten-off chicken meat lay out a portion of a stuffing, then curtail roll in the direction to the second edge and fix toothpicks.
4. Lay out the created rolls a seam down in the fire-resistant form covered by a foil and fill in with cream. From above cover a form with one more layer of a foil. Bake a dish at 180 °C of 35-40 minutes. That beaters became covered by a ruddy crust, remove the top foil in 15 minutes prior to the end of roasting.