Best Roasted Chicken Thighs And Giardiniera Relish Recipes

ROASTED CHICKEN THIGHS AND GIARDINIERA RELISH

Roasted Chicken Thighs and Giardiniera Relish image

Make and share this Roasted Chicken Thighs and Giardiniera Relish recipe from Food.com.

Provided by gailanng

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) jar giardiniera, chopped, plus 1 tablespoon brine (store bought or see giardiniera #468165)
5 tablespoons olive oil, divided
2 tablespoons chopped fresh parsley
1/4 teaspoon red pepper flakes or 1/4 teaspoon black pepper
8 bone-in chicken thighs, trimmed
salt and pepper (to taste)

Steps:

Adjust oven rack to middle position and heat oven to 400 degrees. Combine giardiniera and brine, 1/4 cup oil (4 tablespoons), parsley and pepper in bowl. Set aside.
Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until well browned, 5 to 7 minutes. Flip chicken and transfer skillet to oven. Cook until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and top with relish.

Nutrition Facts : Calories 546.9, Fat 45.6, SaturatedFat 10.3, Cholesterol 157.9, Sodium 144.3, Carbohydrate 0.2, Fiber 0.1, Protein 32.5

CHICKEN WITH GIARDINIERA

Chicken with Giardiniera image

Giardiniera-mixed pickled vegetables-is a ubiquitous and versatile pantry staple in Umbria, as in other parts of Italy. Originally a means of preserving the summer vegetable bounty for the lean winter months, it is now a popular vegetable preparation all year round. Sometimes homemade but more frequently bought in jars from the grocery, giardiniera usually combines crisp chunks and slices of carrot, cauliflower, celery, and sweet or hot peppers; olives, onion, cucumbers, and turnips are in some brands of giardiniera, too. The pickling medium might be vinegar, brine, oil, and spices in a variety of combinations and proportions. Giardiniera right from the jar can be served as an antipasto, a salad, or a side dish. Embellished with freshly poached chicken, as in this recipe, giardiniera becomes a delicious and colorful dish, suitable as an appetizer at dinner, a main course for lunch, or a practical and appealing picnic or buffet salad. When I have time, I make my own giardiniera, which I shared with you in Lidia's Italian-American Kitchen (you can find it on page 47). But with many fine imported varieties of giardiniera available in most markets, I almost always have a jar of the store-bought kind in the fridge or cupboard, for immediate enjoyment. And with convenience in mind, you don't always have to poach a chicken to enjoy giardiniera di pollo. Pick up a roast chicken from the market, or use leftover roast chicken or turkey, to make this terrific dinner salad in no time at all.

Yield serves 6

Number Of Ingredients 16

Ingredients

A 3 1/2-to-4-pound roasting chicken
1 medium onion, quartered through the root
1 large carrot, halved crosswise
1 large stalk celery, halved crosswise
2 fresh plum tomatoes
6 or so stalks fresh Italian parsley, with lots of leaves
1 tablespoon whole black peppercorns
3 cups giardiniera, store-bought or homemade, drained
A 6-ounce jar marinated artichoke hearts, drained
1/2 cup pitted oil-cured black olives
1/4 cup chopped fresh Italian parsley
3 tablespoons small capers, drained
6 tablespoons extra-virgin olive oil, or more to taste
1/4 cup red-wine vinegar, or more to taste
1 1/2 teaspoons kosher salt, or more to taste
A heavy-bottomed soup pot or saucepan, 8-quart or larger, with a cover

Steps:

To poach the chicken: Rinse the bird, and put it in the pot with all of the seasoning ingredients nestled around it. Pour over it cold water to cover, and bring to a boil, then cover the pot and adjust the heat to maintain a gentle simmer. Cook until the chicken is tender, about 45 to 50 minutes.
Lift the chicken from the pot, set it in a colander or strainer over a bowl, and let it cool. Remove the fat and skin, and discard. Take the meat off the bones, remove any cartilage or tendons, and tear the chicken into nice salad-sized shreds (about 1/2 inch wide and 2 inches long)-you should have about 5 cups chicken pieces. (If you want to finish the stock to put away, return the bones, cartilage, and the broth in the bowl to the poaching pot, and simmer for another hour or more. Strain and cool it, then refrigerate or freeze.)
To assemble the salad: Toss the chicken, giardiniera, artichokes, olives, parsley, and capers in a large bowl. Drizzle over it the olive oil and vinegar, and tumble and toss to coat all the salad pieces. Taste, and adjust the seasoning with more salt, olive oil, or vinegar. Give it a final toss, and serve.

CRISPY BAKED CHICKEN WITH GIARDINIERA

Crispy Baked Chicken with Giardiniera image

Perfectly tender and juicy chicken cutlets are topped with mild or hot giardiniera (your choice!) and provolone cheese. Play around with different crouton flavors for variety. This recipe was inspired by one of my favorite dishes at a local winery's restaurant.

Provided by France C

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

4 (4 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper to taste
1 ½ cups butter and garlic croutons
½ cup all-purpose flour
2 large eggs, beaten
3 tablespoons olive oil
½ cup giardiniera
4 slices provolone cheese
2 tablespoons minced fresh parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.

Nutrition Facts : Calories 560.4 calories, Carbohydrate 29.5 g, Cholesterol 177.2 mg, Fat 33.6 g, Fiber 1.1 g, Protein 33.3 g, SaturatedFat 9.7 g, Sodium 706.8 mg, Sugar 1.1 g

CRISPY AND TENDER BAKED CHICKEN THIGHS

Crispy and Tender Baked Chicken Thighs image

A simple spice blend gives tons of flavor to the crispy skin and moist, juicy thigh meat. This is in the oven in just minutes for a delicious (and budget-friendly!) main dish.

Provided by Nicole Burdett

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

cooking spray
8 bone-in chicken thighs with skin
¼ teaspoon garlic salt
¼ teaspoon onion salt
¼ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon paprika
¼ teaspoon ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Arrange chicken thighs on prepared baking sheet.
Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.
Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 189.8 calories, Carbohydrate 0.2 g, Cholesterol 71 mg, Fat 11.9 g, Fiber 0.1 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 177.5 mg