Tag: Chicken Thighs

Greek-ish Sheet Pan Chicken

I developed this recipe for my Weekly Menu newsletter (sign up at this link) but decided that: A) It’s chicken thighs.B) It’s really too good and too easy not to share here.C) See item A. Chicken Thighs. This blog is about chicken thighs. Sheet pan chicken is all the rage. […]

Ginger Scallion Chicken Thighs with Greens and Noodles

I’ve been away for a bit. I’m not ignoring the chicken. The chicken is still delicious, and I’m still developing new recipes. I’ve just been working on other things as well. This meal comes together quickly, and while a little unusual, it’s intensely satisfying.  The chicken is braised in a simple […]

Chicken Thigh Cabbage Rolls

Growing up in this part of the American “Midwest” – the belt that stretches from, let’s say Buffalo along the great lakes to Minnesota and encompassing most of the old industrial core of the country, I was exposed to a lot of food that was called “Eastern European” or “Slavic” […]

Easy Chicken Thigh Massaman Curry

Normally I wait until the light is just right to photograph dishes in my tiny kitchen studio – and usually because I’m making dinner – that’s in the afternoon. Today though, the light was just so nice that I shot this one in the full sun.  It’s a different look. […]

Crispy Lemon Pepper Fried Chicken

Lemon Pepper is a classic combination.  That’s perhaps because you can almost pretend it’s spicy, while not scaring off your friends, neighbors or family who are scared of spicy.  Call it spicy, with a little s.   The thing is, black pepper can be aggressively spicy when it’s used raw, or […]

Chicken Thigh Kapama

My mother used to serve us a dish she simply called “Greek Stew” – a tomato rich braised beef with a touch of ground cinnamon.  Like Cincinnati’s “greek chili” the dish she served us’s origins may or may not actually be Greek. It was essentially Kapama, a slow cooked preparation […]

Chicken Thigh War Su Gai

One of the more interesting aspects of American Chinese cuisine is that like the cuisines that shaped influenced it – China’s diverse fabric of techniques, ingredients, and traditions – it has developed its own regional specialties.  New England has its Chop Suey.  The upper Midwest has  – of all things […]