Does anyone have chicken thigh recipes that can be made in a skillet?

im looking to cook dinner different tonight. any suggestionsDoes anyone have chicken thigh recipes that can be made in a skillet?
These are one of my favorites :)





STUFFED CHICKEN THIGHS





8 broiler-fryer chicken thighs, boned


3 slices bacon


1/2 c. finely chopped celery


1/2 c. finely chopped onion


2 tbsp. sherry


1/4 tsp. poultry seasoning


1/4 tsp. pepper, divided


2 c. soft bread crumbs


1/2 tsp. garlic salt





In a small fry pan, over low heat, cook bacon about 10 minutes or until crisp. Remove bacon from fry pan and drain; crumble and set aside. Pour off bacon drippings, leaving 2 tablespoons in fry pan and reserving remainder. Add celery and onion to drippings in fry pan; saute about 5 minutes or until soft.





Remove fry pan from heat and add sherry, poultry seasoning, 1/8 teaspoon of the pepper, bread crumbs and crumbled bacon; stir until thoroughly mixed. Spoon 2 tablespoons of stuffing mixture onto each thigh; roll up and fasten with wooden picks or skewers. Arrange stuffed thighs in shallow casserole. Brush thighs lightly with bacon drippings; sprinkle with garlic salt and remaining 1/8 teaspoon pepper. Preheat oven to 450 degrees. Bake at 450 degrees for 5 minutes; reduce heat to 350 degrees and bake for about 45 minutes or until fork can be inserted in chicken with ease. Makes 4 servings.Does anyone have chicken thigh recipes that can be made in a skillet?
Skillet Tarragon Chicken





This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine!





6 skinless chicken thighs


salt, to taste


pepper, to taste


1/4 cup all-purpose flour


1/4 cup butter


1 tablespoon onions, finely chopped


1/4 cup dry white wine


1/2 teaspoon dried tarragon


1/4 cup chicken broth


1/4 cup heavy cream





Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.


Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.


Saute onion in same skillet for 1 minute.


Add wine and increase heat to high. Cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet.


Turn heat to medium-low and stir in reserved flour until it becomes a thick paste.


Add tarragon, chicken broth and the cooked chicken to skillet. Cover and cook until tender, about 20 to 25 minutes.


Place chicken on a warm platter.


Add remaining butter and heavy cream to the liquid that is in the skillet and heat through. Pour over the chicken on the platter and serve!
';Get Yo' Man'; Stewed Chicken





2 tablespoons olive oil


6 chicken thighs, skinless


1 teaspoons salt


1/2 teaspoons pepper


1 medium onion, sliced


1 cup chicken stock


1/2 cup white wine


1 (14.5-ounce) can crushed tomatoes in thick puree


1 teaspoon dried thyme


1/2 tablespoon dried rosemary


1 tablespoon lemon-pepper


Hot buttered rice


2 tablespoons chopped fresh parsley leaves





Heat the oil in a 12-inch skillet over medium-high heat.





Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.


Pour off all but 1 tablespoon of oil from the pan.





Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.





Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.





--Down Home w/ the Neely's, Food Network
Chicken Thighs in Tomato Sauce





6 Chicken Thighs - Skin off if you want


2-3 cloves Garlic


2-3 stalks Celery, minced


1 Onion, minced


1/2 tsp Oregano


1/2 tsp Fennel Seed


1/4 tsp Chili Flakes


Salt and Pepper





Optional - pitted olives





Salt, pepper and brown the chicken breasts in 2 tsp olive oil. Remove the thighs to a plate and saute garlic, onion and celery in the remaining fat. Stir in a 16 oz of diced tomatoes, a 1/2 tsp oregano, 1/2 tsp fennel seed and 1/4 tsp chli flakes and optional olives. Return the thighs to the skillet and cook for 20-25 minutes until they are cooked through and tender. Serve with garlic bread or over pasta.
Place thighs on bench then bash them out until flat. turn one skin side down on a plate . cover with cheese then ham place other piece ontop then secure with just a few skewwers . place onhot oiled skillet cook untill brown on one side . Turn do the other side. serve with your fav veg or salad. This is a meal for two . After cutting in half . did this for our wedding anniversery while in hospital.


enjoy yum yum
This is great with lemon orzo- quick and easy!





Greek Chicken with olives


boneless, skinless chicken thighs


Salt and pepper


Flour


2 tablespoons olive oil or vegetable oil


1 medium onion, finely minced


3 garlic cloves, minced


1 to 2 cups chicken broth


12 Kalamata or other Greek-style or Mediterranean-style olives





Season chicken with salt and pepper. Coat with flour and shake off excess. Heat oil in a wide skillet over medium-high heat. Add chicken thighs and cook 5 minutes; they should be golden. Turn the thighs and cook 5 minutes more.





Remove chicken to a plate. Add onion and garlic to the pan and cook about 5 minutes, until softened. Add chicken broth. Bring to a boil over high heat and return chicken to pan. Lower heat and boil gently about 20 minutes, or until chicken is cooked through and the liquid is quite reduced and saucelike.





Lemony Orzo


Ingredients:


1/4 cup extra-virgin olive oil





1 garlic clove, thinly sliced





1/2 lb. orzo, cooked





Finely grated zest of 1 lemon





Juice of 1 lemon





3 Tbs. finely chopped fresh flat-leaf parsley





Salt and freshly ground pepper, to taste








Directions:


In a small Dutch oven over medium-low heat, warm the olive oil. Add the garlic and saut茅 until fragrant but not browned, about 2 minutes. Gently fold in the cooked orzo, lemon zest, lemon juice, parsley, salt and pepper until well mixed.





Transfer the orzo to a serving bowl and serve warm. Serves 4