#tarragon chicken with rice

[freckleslikestars]

I’m cooking tarragon chicken right now and I’ve been meaning to share the recipe for ages so buckle up cause here it comes.

This is my friend’s family recipe (I think), and the first time I had it was when I was homeless and living in their spare room, and since then it’s become one of my top comfort foods - it’s great for winter but works in summer too, and depending on how many of you you’re cooking for can work for multiple day’s food.

you’ll need:

Skin on chicken thighs - I get them in packs of 7/8 and that will last my dad and I dinner for two nights, or dinner one night and next day’s lunch.

Prefered cooking oil - I recommend olive, but whatever you usually use would probably work

125ml white wine - that’s a 6th of a bottle for those of you who don’t drink. This is going to be used to deglaze the pan - you could probably get away with making some quick chicken stock with stock cubes and using those, but I promise the wine makes it good. It doesn’t need to be a great wine, but don’t go with the cheapest bottle, either (if you don’t drink, I recommend finding a friend/neighbour who does)

Juice of half a lemon

500g ripe cherry tomatoes

Fresh tarragon

salt and pepper - I personally like the chunky salt and freshly cracked black pepper, but anything will do in a pinch

Wild rice (or rice of your choice)

pak choy/carrots/green beens/whatever vegetables take your fancy

1. preheat oven to 190ºC/gas 5. Season the chicken with salt and pepper, heat the oil in a large frying pan or saute pan on a medium high heat and sear the chicken, turning the pieces several times until golden brown all over.

2. transfer the chicken, skin side up, into a casserole dish.

3. Deglaze the pan with the wine. That link there will teach you how to deglaze a pan - it’s super simple, and I promise it makes all the difference.

4. pour the liquid from the pan into the dish along with the chicken, add the lemon juice and a pinch of salt and pepper, then cover with foil and place in the oven for 30 minutes.

5. whilst it’s in the oven for the first time, prep any vegetables you’re serving with - I like to do grilled pak choy and buttered carrots, but it’s really up to you.

6. After 30 minutes remove from the oven and remove the foil - top tip, you can reuse that foil to line the tray you cook any vegetables on. Add the tomatoes, making sure not to cover the chicken - you want the oven to crisp it up a little - and replace in the oven without the foil for 25 minutes.

7. rinse the rice and cook (i’m not great at rice, so just cook it how you normally would)

8. cook the accompanying vegetables to your liking.

9. remove the casserole tray from the oven, add a couple of sprigs of tarragon and let rest for five minutes. Meanwhile rinse the rice again with boiling water.

10. Just before serving, add another handful of tarragon leaves to the dish.

11. Ta Da! you have a hearty meal! I recommend serving with.a spoonful or two of the liquid in the casserole dish - it moistens the rice and ties everything together.

[davidwhornii-blog]

Shrimp, Asiago & Asparagus Risotto with Tarragon

A rich and creamy risotto with tender shrimp, asparagus, the sharpness of Asiago cheese and a bit of fresh tarragon. Be careful, this might become one of your signature dishes!

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[silverpolish]

tarragon u are so unloved you deserve better

[cuubism]

physical therapy, part 6.

--

Hob's been wavering on things like timeline with Dream because, well, he doesn't want to push, but he does obviously want more. There's a lot that he wants, and he thinks Dream wants it too. But Hob can be patient. Definitely. For sure. He's the epitome of patience.

In any case, after a few more dates which are oh so very patient, and in which Dream seems to be gradually coming more and more out of his shell, Hob finally takes the plunge and texts him:

If you want, come over to my place this weekend and I'll cook for you, and adds his address.

He paces nervously while waiting for a response. Dream coming over... he doesn't know how that would end. Well, it would hopefully at least end in Dream eating a proper meal, but other than that...

It's really not so long before he gets a response, though it feels like an eternity.

Okay, writes Dream, with a smile. 🙂 Should I bring anything?

Just yourself, writes Hob.

A shame, for I was planning to arrive incorporeally.

Hob smiles to himself at the comment. Dream is so much brighter once he decides he’s allowed to be.

On the agreed-upon date, Hob spends a truly excessive amount of time getting ready. He’s not even cooking anything elaborate, as he felt convinced he’d wind up fucking it up out of nerves if he did. But really, the quality of his food isn’t the wild card. What he’s nervous about is Dream’s response to being in his home. To being alone. Whether he’ll be okay with it. He doesn’t want to make Dream nervous.

But Dream arrives on time, and he’s smiling when Hob opens the door. He’s also carrying a huge canvas.

Oh!” Hob says, distracted from even kissing him hello. “What have you got there?”

“It is for you,” Dream says, and turns the canvas around so Hob can see it.

It’s a large painting of a rather clever-looking cat, bright colors and bold swathes of paint. It reminds Hob of Dream’s finger paintings, actually, but far more precise in technique. It’s lovely. It’s so cute. And much more playful than Dream’s older art, the pieces he had shown Hob from before his injury.

“Oh, it’s gorgeous,”  he says, and Dream smiles shyly. “I take it your grip’s been feeling steadier, then?”

“Somewhat,” Dream says, following Hob deeper into the flat, as Hob takes the painting and sets it on top of a low bookshelf, propped against the wall. Later he’ll have to hang it up properly. “I am. Enjoying painting again. I think.”

It’s so good to hear. Each time Hob sees Dream he seems incrementally better. Less frozen. More outgoing. And it always makes Hob realize that he’s only gotten to see a fraction of the life that truly exists inside of him.

“I’m so glad to hear that, darling,” he says.

It hurts to think of the version of Dream that might have been there before being hurt. But Hob likes the Dream that he gets to know now.

He leads Dream into the kitchen and bids him to sit down at the table while Hob serves their food, which is staying warm on the stove. Normally, when he invites someone over, he’d offer them wine, but he doesn’t want Dream to get the wrong idea. God, he’s probably massively overthinking things. He’s being totally paranoid, he knows it. But it feels so important that it be right. He’d never forgive himself if he made Dream feel unsafe around him, even if it was by accident.

“I am curious what you’ve prepared to attempt to persuade me to change my habits,” Dream says, after taking a sip of the water Hob’s handed him.

“Something with a lot of butter,” Hob says, and Dream laughs softly. Dream needs it, though. He needs something that’ll stick to his bones.

What he has is tarragon chicken—fried in, truly, an excessive amount of butter—served over rice with string beans. If this can’t encourage Dream to eat real meals, nothing can.

And, gratifyingly, he’s right. Dream devours it, and has seconds. As he eats his own serving more sedately Hob wonders when the last time was that somebody actually cooked for him.

They barely even talk, but Hob doesn’t mind. He just wants Dream to eat.

“You can cook,” Dream says, and Hob laughs.

“Was that in question?”

A light blush graces Dream’s cheeks. “When you first mentioned cooking for me, I had the thought that you were a catch. For that reason among others.”

Hob can’t help himself from smiling—and perhaps blushing a bit, too. “I’ll have to keep it up, and maybe you’ll keep me.”

Dream looks down at his food, but murmurs, “I would like to.”

So Hob takes his hand on the table and squeezes it.

Later in the evening, when they’ve been ensconced on the couch for a while watching mindless telly, Dream’s head on his shoulder, Hob says, “You can stay over if you want. No expectations. Just don’t want you walking home in the dark.”

He’ll walk Dream home if that’s what he really wants, but it’s already midnight and it really might be easier to just stay put.

“Am I allowed to stay over in your bed?” Dream asks, and Hob’s pulse jumps.

“That’s what you want?”

Dream nods.

So, heart still beating hard, Hob says, “Alright. Come on, then.”

And Dream takes his hand as Hob draws him up.

He gets Dream situated with some of his pajamas, which are far too large on him, and with a spare toothbrush and so on, and when they’re finally ready he tries not to be too awkward or nervous as he climbs into bed and gestures Dream to follow, saying, “Come on, love.”

He expects Dream might hesitate, but he doesn’t, just crawls into bed after him and presses himself all up against Hob’s body, laying his head on Hob’s chest. And— God. He’s really decided that he trusts Hob. It puts a lump in Hob’s throat.

He feels like a fucking teenager again, stomach all fluttery just at the feeling of Dream lying against him. In past relationships, Hob had mostly jumped in sex-first, questions-later. But maybe there are more benefits to taking things slow than he thought. It makes every tiny thing feel monumental.

“Comfortable?” he asks, and Dream nods, hair brushing Hob’s chin.

“Yes, thank you.”

Hob pulls the blankets up over them, pets his hair. Dream lets out a long, happy sigh, and snuggles closer.

I’m going to keep you, Hob thinks. “Goodnight, Dream,” he says.

[ontologicalmoki]

easy pan chicken! (soft, edible, tasty, not at all rubbery or chewy, you’ll wow your guests but also just like. Have some chicken, which is a cheap and easy and delicious protein)

this works best with about as much raw chicken as you can fit in the bottom of the pan you’re using. I really do cram it in there. If you’re only cooking for yourself, you can use a small pan, or just have leftovers, or just only put one piece of chicken in there, but I find it’s easier to burn it or make it too dry that way.

Also I like using boneless skinless thighs best, but it does work with any cut of chicken, bones or no bones. You can dice it before you start, stirring instead of flipping when you get there, but I find it easier to dice afterwards.

(your pan should be cast iron or enamelled or non stick. If you’re using one that isn’t, you will basically need to turn the chicken into a soup base to keep your pan from being a nightmare to wash.)

once you have obtained suitable chicken and a pan to put it in!:

Heat the pan over medium heat and put in enough butter to cover the bottom of the pan. Wait till the butter melts.

over the melted butter, put a layer of salt. You’re unlikely to do too much, meat needs a lot of salt.

add the chicken. You want it to sizzle when you put it in, but it’ll turn out fine if it doesn’t.

to each piece of chicken add a splash of vinegar. I like rice wine vinegar, but literally any works. So does vodka.

layer of seasoning. My favorite is a bottle of pre mixed “garlic butter and white wine” seasoning, but anything works. Chicken is not picky. Options include:

Paprika and garlic powder

Italian seasoning and garlic powder

tarragon, coriander, and garlic powder (noticing a theme here?)

curry powder

just garlic powder

garlic powder and parsley

whatever you feel like today

then put a lid on it. If you don’t have any lids that approximate your pan, a sheet of tinfoil works. Heck a plate works. Just cover the chickies loosely. then forget about them until they start to brown on the bottom. This takes like 5-10 min depending on how much chicken is in there and how thick your pan is. You’ll be able to smell it before it burns irreparably (it’s artistically blackened, thank you very much) and it’s fine if it fails to actually brown, so don’t worry too much about this step. Just leave the lid on for a little while while you do other stuff (boil noodles, make veggies, stuff like that.)

Flip the chickens over. Add butter or vinegar if the pan is for some reason completely dry, but this should not happen. Turn the heat down if it does. Cover it back up.

when you come back to it, again 5-10 minutes later, check if it’s done. Do this by cutting into the two biggest pieces and making sure the inside is white like cooked chicken and not at all pink like raw chicken. No pink is allowed. This is not burgers. Put the lid back on if there’s any thing that looks raw. If you’re paranoid about this and unsure, you can just like. Dice the chicken up in the pan. Or use a thermometer I guess.

your chicken is edible! If there’s seasoning stuck to the pan add a tablespoon of water or lemon juice or wine if you’re feeling fancy (do not use rice wine it caramelises. Which actually tastes ok) while it’s still hot and scrape the seasoning up. You can then mix it back into the chicken. This chicken can be served like this, or you can dice it up, or you can turn the heat down a little, cook it a little longer, and then shred it with a fork for shredded chicken.

tldr!:

medium heat

In order:

butter

salt

chicken

Splash vinegar

seasoning (whatever)

cover it

cool till brown, flip, cook till done.

voila, you can pan fry chicken! I have never yet made it inedible doing it this way, you really won’t mess it up.

[adminbryantsaki]

Tarragon

Alpha! Shouta x Omega! reader Winter Rut.

(I do not own My Hero Academia or the characters within. Anything associated with that fandom belongs to Horikoshi Kohei. This story belongs to my 2023 Spice-tober collection. I hope you enjoy. If this story isn’t your cup of tea, blend of spices, or brew of coffee move on. Reader discretion is advised.)

TW: Omegaverse shenanigans, sex scene.

WC: 844

You were wrapped up in a fluffy blanket front of a window in your log cabin, watching the snow fall outside, with a fire crackling away in the fireplace. You had your face pressed up against the glass as you could smell the cold, crisp scent of the snow outside. Your head turned to the front door when it opened, showing that your Alpha had returned home from a grocery trip. You ran over and gave him a hug before he could even take his shoes off.

“Missed me, didn’t you?” He asked as he hugged you and guided you out of the entry way so he could close the door and begin putting the groceries away with your help. As you put the bread and eggs away into the fridge, he checked the crock pot that he had prepared that morning with some white and red onions on the bottom, sliced up chicken that was previously frozen, a whole head of cabbage that had been chopped up, along with granulated garlic, paprika, bay leaf and tarragon that made the cabin smell amazing. He stirred the contents in the crockpot before putting some rice he bought from the store that day into the rice cooker along with some water and setting the machine to cook while he arranged the freezer for the new packages of meat that he purchased earlier in the day.

 You sat in your chair and rested your head on the table as you watched your Alpha finish putting the groceries away and plating what he made for dinner. He walked over, setting plates of food in front of you and him, sitting down to finally eat. The two of you enjoyed the meal as you talked about your day.

 Once the meal had been eaten, Shouta set the dishes in the sink to soak before he picked you up from your chair and carried you to his den in the living room where he laid you down on the thick, warm blanket and kissed you gently. You nuzzled into his neck and you could smell the scent of pine trees after a heavy rainstorm and hot coffee coming from his neck and filling your nostrils, making your brain go fuzzy with the underlying pheromones coming from his rut scent. “Alpha’s in rut. Do you need help?” “Would I have you in my den if I wanted to take this rut on alone? Of course I’d love to have your help.” He told you and kissed your neck, gently dragging his teeth along your sensitive flesh as it was exposed to slight draft of cold air. You gasped and gripped onto his shirt as a shiver was sent down your spine.

“I-I’ll help you. Just get me warm. Your den has a draft and I don’t like it.” You told him. He kissed you and fixed the wall of his den to not let any cold air in before he went back to leaving several bite marks all over your neck and shoulders. He worked his way down, easing you out of your blanket, letting you wrap your limbs around his torso, burying your face into his neck as he slid your sweatpants off along with your underwear, and he pushed them away from where you were laying. He looked back at you and kissed you gently, supporting himself up on his arms and sliding his erection into you and making quick work of thrusting in and out of you at a rapid pace, making you moan into his neck and grip onto his shirt as he rutted into you. You could smell the faint scent of the tarragon from the dinner on his skin which helped you relax more and let him thrust deeper into you, growling deeply into your ear. You came long before he did, making him smirk and keep thrusting into you until he released deep into your womb along with you cumming for a second time.

He waited a few minutes before he kissed you deeply and pulled out of you, laying next to you, and watching you come down from your high at your own pace. He pulled you close to his chest and you snuggled right into him. “You’re warm, Alpha.” You told him and he smiled. You looked out a window in his den at the snow falling outside calmly and in a peaceful manner with the fireplace crackling in the background. You felt your eyelids grow heavy and Shouta encouraged you to fall asleep as you were safe in his arms. You did so and he fell asleep soon after you did.

The End.

[transactinides]

i'm super bad at cooking and never know where to start because every recipe out there asks for ingredients i simply don't have at home so do you perhaps know what basic ones would be good to stock up on? like eggs and stuff...especially when it comes to spices i have no idea what is okay to use

Haii o/ very honored that you sent me an ask, and ofc I’ll do my best to help! This reply got a bit out of hand so. Long text under the cut. Behold. Feel free to reach out in asks or dms or whatever with any future questions (@ everyone tbh).

Food is, of course, very subjective, so my idea of a perfect list of foods to keep a stock of will not be universal, but I hope this will, at least, give you some ideas if anything. 

First of all, I usually mentally break down my typical weekday recipe into vaguely carbs source - protein source - veggies, buy a couple of options for each category and just switch them around for variety. My standard set is

rice / pasta (usually spaghetti re:shapes) / glass noodles

eggs / chicken / tofu / bacon

random pack of frozen vegetables, bell peppers, eggplants, tomatoes, cucumbers, leafy greens. garlic and onions too

I have an option of making egg fried rice with chopped up bacon and added frozen vegetables one day, then blending the leftover vegetables with bell peppers and tomatoes to use as pasta sauce with chicken and spaghetti the next day, then branching out and making eggplant tofu stir fry with glass noodles, then using whatever eggplant tofu stir fry i had left as rice balls filling and making myself a quick vegetable salad on the side… And all those things are easy to make and don’t need much fussing around. 

Other options to consider would be potatoes (you can roast them with whatever, boil, fry, etc), buckwheat (my wife doesn’t like it otherwise I’d use it more often), kidney beans and chickpeas for your carbs*; fish and meat for your proteins (those are. a bit too expensive for me usually); carrots, cabbage, leeks etc. 

The list looks long, but, again, you just need to pick out a couple of things from each group and throw shit in a pan so to speak. And a lot of them are easily soup-able (boiling water chicken potatoes carrots rice? boom soup. etc), which is another easy base recipe to exploit.

Now to the matter of spices. Salt and pepper are obvious enough, but a good thing to look for are, especially if you are just getting into cooking, spice blends. Something something French Herbs™ something something Taco Seasoning™ something something Seven Spice™ something something Garam Masala™. There’s a lot of different ones, but they are, essentially, a formed flavor profile in themselves, so you don’t need to worry about mixing spices and herbs that might not go well together, and by paying attention to contents you can learn for yourself what individual seasonings are commonly used together.

Also, everyone, hold your judgement real quick and trust me with this, but ooh I always save leftover flavor packets from instant ramen and reuse them in other dishes. Egg fried rice just doesn’t taste right without suspicious red powder courtesy of shin ramen… It’s probably MSG my beloved or something…

While I’m at it, bouillon cubes are handy to have, you can use them for soups, crumble them up in other recipes. Adding one to the water you’re cooking rice in is a great hack at making it more flavourful.

In general, while I do actually have way too much spices (and keep buying more… very excited about my newly acquired dried tarragon…), the ones I’d advise to have for an average person would be:

Salt (ideally both coarse grain and fine grain, but fine grain only serves you just right)

black pepper (both in a mill/grinder and peppercorns), red pepper flakes

paprika, garlic powder, ginger powder

bay leaves, dried oregano, basil, thyme, dill, cinnamon, coriander, cardamon, cumin, turmeric, sumak....

I really got a bit carried away by the end, but. You don't actually need to buy all of them and at the same time, just start with whatever couple of things you'd need for whatever you are cooking and let your collection build up over time, since spices aren't something you need to buy often anyway 👍

Other things I think it’s nice to have in stock in your kitchen would be flour and baking powder, vinegar (distilled vinegar, rice vinegar… I like to have balsamic vinegar too but it’s so expensive it’s ridiculous ngl), soy sauce, cooking oil of your choice (I use sunflower oil, olive oil and sesame oil), panko or breadcrumbs, starch (i have potato starch, cornstarch and tapioka starch, I would suggest just getting cornstarch at first).

* going to clarify here that while beans are often brought up as a source of protein, most are rich in complex carbs, excluding edamame and green beans for example. And since I mostly often cook beans with meat, they check out my daily carbs in my head.

[funeralcity]

i want to eat okra and pickled vegetables and mapo tofu and brisket and spicy noodles and raw tuna and mackerel and artichoke and beets and hot and sour soup and cabbage rolls and sourdough bread and meat pie and hamburger and beef wellington and butter chicken and fried mushrooms and onion soup and pasta carbonara and feta pastry and falafel and stew and fried rice and crepes and honey cake and apple cake and plum cake and strawbebby cake and cranbebby muffins and bluebebby muffins and rhubarb pie and i want to drink green tea and black tea and kvass and tarragon soda and coffee and herbal fruits teas and kombucha and beer and wine and soju and sake and hot chocolate and also every other food and drink forever

[3000s]

I looove mushrooms, if u dont mind i would like to share my favorite sauce recipe:

Fry diced onion, add in minced garlic and sliced mushrooms (i usually do about half of a large onion and 8oz baby bellas), add frozen peas (optional), toss a bit of flour in there for thicker, and deglaze with your stock of choice and add some sour cream. Season with s+p, parsely, tarragon, and/or some lemon juice for extra sour. Add more milk or broth to thin as needed.

Ill serve it over anything tbh but my favorites are chicken, pasta, rice, or crispy smashed potatoes. Its so earthy and tangy i go apeshitt. 🍄 its easily adaptable too, ive made it vegan before or considerable more unvegan by frying bacon bits until crispy and frying everything else in the bacon fat, and re-adding the bacon at the end. You can also lighten it a bit by adding cherry tomatoes or any other veggies you desire along w the shrooms. Very versatile and delishes

YESSSS THANK UUUU i need to try this, copy pasting to my notes app rn

[johnthestitcher]

OMG! Delicious homemade chicken soup I made entirely from leftovers! Chicken was leftover store-cooked chicken, leftover rice, leftover 7-grains I had, even old carrots! Cooked in broth with egg noodles, onions, green onions, parsley, and tarragon - AMAZING. The white fluffy thing is a 'snow white fungus' from the Asian store. I cooked it separately and added it last - next time I will add it right to the soup to re-hydrate since it thickened the water I had it in. It's. All. Good.

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[msbarrows]

Aug 29 - cleaned the toilet (excitement). For supper I stewed chicken with onions, salt, pepper, tarragon, bay leaf, and carrots. Made dill rice (white rice cooked with dill weed and lemon juice) to have with it, and chopped up the last of some green onions to sprinkle on top.

[reasoningdaily]

Despite being more flavorful and versatile, chicken thighs remain far behind breast meat in popularity, at least within the US. Here at Serious Eats, though, we recommend chicken thighs for all sorts of preparations: braising, stewing, baking, frying, skewering/grilling. An abundance of connective tissue makes them both flavorful and forgiving of longer cooking times, unlike breast, which tends to dry out quickly.

To me, all that makes thighs the perfect cut for a relaxed night of cooking, one in which I don't have to watch the pan like a hawk to get good results. Here are 21 recipes, from one-pan braised dinners of chicken thighs and vegetables to Bengali rice porridge and grilled paella, to convince you of the glories of dark meat.

Grilled Chicken Skewers

Crispy Caramel Chicken Skewers

Morgan Eisenberg

Chicken thighs' higher fat content helps them retain more moisture than breast. That means thigh meat is practically a must for grilled skewers, as the intense heat of the grill would quickly overcook and dry out breast. Inspired by Vietnamese gà kho, these skewers get ample flavor from a sweet-and-savory glaze (incorporating both brown sugar and honey as a stand-in for the more traditional rock sugar) that caramelizes into a crispy coating on the grill. Rolling the skewers in a final layer of sesame seeds and sliced almonds gives them plenty of crunch. You can grill these (or any of the other skewers below) on the grate using a two-zone fire, as we've recommended in the past, or try our new and improved skewer-grilling setup to bring the meat closer to the coals and increase your chances of tender, juicy results.

Sweet-and-Sour Grilled Chicken Skewers (Yakitori Nanbansu)

Vicky Wasik

The nanbansu in the name is a simple mixture of soy sauce, vinegar, sugar, and mirin, and it can be used as a sauce, dip, and/or marinade. Again, use chicken thighs here to ensure the yakitori come off the grill moist and tender. The meat picks up lots of flavor from an overnight marinade in the nanbansu, which we also serve alongside the skewers for dipping; a little optional shichimi togarashi will add a mild heat, if you want it.

Japanese Chicken Skewers With Scallion (Negima Yakitori)

J. Kenji López-Alt

Once you have a batch of homemade teriyaki sauce on hand, this recipe could hardly be easier. The teriyaki sauce gives the skewers a sweet-and-savory profile, while the grilled scallions' crunch helps balance the juiciness of the chicken thigh. As with any skewer recipe, thread the pieces fairly close together on each skewer to help them retain moisture—and, of course, don't skimp on the sauce.

Thai-Style Chicken Satay With Peanut-Tamarind Sauce

J. Kenji López-Alt

There are many good reasons to own a mortar and pestle, but my personal favorite may be that it affords you the opportunity to just bash a lot of things into tiny pieces. You'll get to do plenty of that for this Thai-style chicken satay, which starts with a powerful aromatic paste featuring lemongrass, turmeric, garlic, ginger, and toasted coriander and white pepper. We combine the paste with coconut milk and fish sauce to form a marinade for small pieces of chicken thigh meat before they're skewered and grilled. The tart-sweet flavor of tamarind in the accompanying peanut dipping sauce makes it a perfect complement to the skewers' smoky char.

Grilled Tarragon-Mustard Chicken Skewers

Morgan Eisenberg

Lemon and mustard are both powerful acids, which help to tenderize chicken, and they work so quickly that their flavors can penetrate the meat in just an hour of marination time. The sweetness of honey and acidity of the lemon juice and mustard help balance out the strong anise-y flavor of tarragon here. This quick recipe is a good argument all on its own for introducing more weeknight grilling into your life.

Main Dishes

Easy Pressure Cooker Green Chili With Chicken

J. Kenji López-Alt

Chicken thighs take well to braising and other moist cooking methods, such as in this chile verde, which also gets a flavor boost from using dark meat. Plus, with the power of a pressure cooker at your disposal, you'll achieve results in 30 minutes that would normally take hours on the stovetop. A combination of tomatillos, Poblano peppers, Anaheims, and serranos yields a complexly flavored sauce, and a small amount of fish sauce gives the chili an extra hit of umami once it's finished.

Crispy Braised Chicken Thighs With Cabbage and Bacon

J. Kenji López-Alt

Cabbage and pork are a classic combination, and in this easy, hearty one-pan braise, we pair both with chicken thighs to great effect. By cooking the chicken thighs and bacon directly on top of a bed of shredded cabbage, we ensure the vegetables absorb flavor from both meats. The clincher? The whole dish takes just over an hour, start to finish.

Grilled Chicken and Pork Paella

Vicky Wasik

The key to nailing a proper paella is browning every single ingredient very well before adding any liquid. Since the chicken is going to be first browned and then cooked in stock and puréed tomatoes, it needs to be able to hold up to an extended cooking time, which means thigh meat is what you want here. For a party-sized paella like this one, emulate traditional methods and make it outside on the grill—it's the best way to ensure such a large volume heats evenly. If you're not a paella purist, check out our paella mixta, too, which incorporates both chicken leg meat and seafood.

Kimchi-Brined Fried Chicken Sandwich

Vicky Wasik

Fans of Kenji's five-ingredient pickle-brined fried chicken sandwich, or any fried chicken sandwich, won't want to miss out on this twist. We marinate chicken thighs in a mixture of kimchi brine, buttermilk, and gochugaru (Korean red chili flakes) before dredging and frying, then top the fried chicken with chopped kimchi and kimchi-infused mayo. (For extra credit, try serving it on Stella's flaky Black Sesame Buttermilk Biscuits.) Safe to say, I'll be dreaming about this sandwich for a few months at least.

Vietnamese-Style Baked Chicken

Emily and Matt Clifton

Another easy weeknight dinner, this one-pan recipe for baked chicken thighs relies heavily on a flavorful marinade full of Vietnamese flavors—bright, umami, and just a little spicy. It's certainly worth the few items you'll have to add to your grocery list. Here's a tip: Make sure you prepare your rice (because you're going to need plenty of rice on the side!) while the chicken is marinating.

Oyakodon (Japanese Chicken and Egg Rice Bowl)

J. Kenji López-Alt

Oyakodon, a rice bowl topped with simmered chicken and softly cooked eggs, is pure Japanese comfort food, and easy to make at home. The extra egg yolk on top is optional, but we love any chance to pop open a golden yolk, swirling it around and around in the bowl so its richness gets into every corner.

Chicken Scarpariello (Braised Chicken With Sausage and Peppers)

J. Kenji López-Alt

Chicken scarpariello is an old Italian-American standby of braised chicken thighs, sausage, and peppers in a punchy sweet-and-sour sauce, and it's simple enough to make any night of the week. Achieving the most possible flavor in the sauce depends heavily on the drippings from the chicken, so it's best to use bone-in, skin-on thighs. We sear those thighs until they're deeply browned before adding them to a pan with sautéed garlic, onion, and bell pepper; browned sausage; and pickled cherry peppers along with their liquid, before popping it all in the oven to braise.

One-Pan Chicken, Sausage, and Brussels Sprouts

Emily and Matt Clifton

It's hard to think of a culinary image makeover that's been more dramatic than that of Brussels sprouts—the days of their reputation as mushy, sulfur-scented lumps are over. That's thanks in large part to the realization that intensely high heat is the key to getting them crisp, nutty-sweet, and delicious. This recipe roasts halved Brussels sprouts, sliced sausage, and bone-in chicken thighs all in one pan, where (just as in some of the previous recipes) the meat gets tender and well browned, and the sprouts' flavor benefits from mingling with all those juices.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

Vicky Wasik

Building layers of flavor in a jambalaya is just as important as it is for a soup. In this recipe, the chicken and sausage join forces to flavor the stock. Once the chicken has been browned, it goes into the oven along with the rice, aromatics, and braising liquid—cooking in the oven is our secret to avoiding burnt rice and the need for frequent stirring—so the forgiving nature of chicken thighs is a must here.

Chicken Massaman Curry With Wheat Beer and Potatoes

Emily and Matt Clifton

If you're put off by overly spicy curries that leave you in tears, give massaman curry a whirl—a product of Middle Eastern migration to Southeast Asia, it uses milder spices that build warmth and aroma rather than fire. Boneless and skinless thighs work fine here, especially since they're easily cut into small pieces. We simmer them, along with potatoes, in a coconut milk– and chicken stock–based sauce, plus a surprise ingredient—Belgian-style wheat beer.

Coconut- and Ají Amarillo–Braised Chicken

Vicky Wasik

While you can technically highlight any chili pepper of your choosing for these braised chicken thighs, the recipe is especially well suited to ají amarillo, a bright and fruity orange pepper that's native to Peru. The mellow, sweet coconut milk takes on the golden color of the ají amarillo quite nicely, making this dish perfect for a day when you'd like a little more sun.

Grilled Tandoori Chicken Patties With Jalapeño-Mint Yogurt Sauce

Morgan Eisenberg

Blending the ground chicken here with a yogurt marinade, along with the thigh meat's natural ability to retain moisture, helps ensure these patties come out juicy after grilling. An array of spices creates a warm, Indian-inspired profile, balanced out by the cooling jalapeño-mint yogurt sauce dolloped on top. Serve these on toasted flatbread for an easy, handheld summer dinner.

Broiled Tandoori-Style Chicken With Almonds and Couscous

Vicky Wasik

Broiling is another high-heat cooking method in which chicken thighs can shine—a broiler may not be as powerful as a tandoor, but it's about as close as you're going to get with standard indoor home equipment. We tenderize the chicken in a mix of yogurt and spices, then broil it, along with the marinade, in a skillet until it's nicely browned. The liquid from the skillet does double duty, adding flavor to a side dish of fluffy couscous.

Chicken Thighs With Saffron, Lemon, and Red Potatoes

Yasmin Fahr

Coming together in a single pan in just an hour, this recipe is great for whipping up on a Tuesday night after a tiring day of work. Searing the chicken thighs first delivers crispy skin and adds extra flavor to the braising liquid, while a pinch of saffron turns the dish delightfully golden and fragrant. After the sear, we add chicken stock, quartered red potatoes, saffron, lemon juice, and black peppercorns, then stick the skillet in the oven—that's it.

Korean-Style Fire Chicken (Buldak) With Cheese

Vicky Wasik

Using stronger-flavored dark-meat chicken in this hot, spicy, and gooey dish just makes sense—the chicken has a lot of other flavors to compete with, including fresh red chilies, gochugaru, gochujang (Korean chili paste), ginger, black pepper, and more. While the cheese broiled over the top might seem like gilding the lily, it's not true buldak without it. Crack open a beer, get ready to sweat, and embrace the overkill.

Bengali Rice Porridge With Lentils and Chicken

Vicky Wasik

This porridge is pure comfort food, perfect for those days when you feel a cold coming on or when it's gray and rainy out. Gently crushing some of the rice leaves smaller bits that dissolve into the turmeric- and ginger-scented porridge, making it nicely thick, and diced chicken thigh, potato, and red lentils turn it into a hearty, warming meal. But the best part, in my opinion, is the topping of crispy fried shallots, since I'm constantly looking for excuses to make more and sprinkle them over everything. That counts as meal prep, right?

[tastesoftamriel]

What recipes have you been working on either perfecting or reinventing that you can’t - just - get - right!? (At least yet. We have faith in you Tal)

There are a couple of my oldest recipes I'd like to revisit tbh. For example, I want to rewrite my sweetroll recipe to be less complicated and more fluffy, but for the life of me I cannot get it right. I also keep meaning to make lavender dumplings but I have no clue where to begin and I also lost my bag of dried lavender. I'll get there eventually, I promise, I just need get back into the habit of cooking something that isn't either fried noodles/rice or tarragon chicken! ~Tal

[two-crabs]

things i cooked this weekend:

sticky rice with ginger, garlic, and sesame oil

beef and vegetable stir fry

a gallon of homemade chicken bone broth

chicken salad with lemon and tarragon

six and a half easter rice pies

help

[biotales]

Chicken and Rice Soup 2 c. uncooked long grain brown rice or white rice 1/2 c. chicken bouillon granules 4 tsp. dried tarragon 1 tsp. white pepper 3 c. water 1 tbls. butter or margarine

To prepare soup: In a saucepan, bring water, butter, and 2/3 c. of the soup mix to a boil. Reduce heat; cover and simmer for 30-35 mintues or until the rice is tender.

Yield: 6 servings