So glad I tried this! The drippings from the chicken thighs onto the veggies really adds so much flavor. And it couldn't be easier to prepare. One note: fresh thyme is a must - dried will not add the same level of flavor. This definitely goes in the Keeper column!Pros: Easy preparation, flavorful 12 bone-in, skinless chicken thighs (about 4 pounds total) coarse salt and ground pepper ; 1 large onion, chopped ; 6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces ; 2 garlic cloves, minced ; 2 tablespoons tomato paste ; 3 tablespoons all-purpose flour ; 1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy Inspired by the Philippine national dish, this Easy Chicken Adobo uses a simple blend of garlic, vinegar, and soy sauce to give chicken a zingy boost. Traditional adobo sauces are commonly enriched with coconut milk, and the dish is frequently made with pork. But for everyday cooking, we like this lighter, simpler chicken recipe. Serve with rice. A classic chicken stew with chicken breasts simmering in white wine and vegetables is sure to bring comfort to your table. If you don't want ot use the wine, just add an additional 1/4 cup of chicken … 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). Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels. Very good. I substituted boneless skinless chicken breast for chicken thighs and it roasted just fine. Overall flavors for the recipe are great and the recommendation to use the leftovers as a salad are good too. I prefer a bit more seasoning and added garlic to my marinade. Overall great nutritious recipe. Jun 23, 2021 · This recipe also called for only a few ingredients: chicken thighs, two onions, ginger, garlic, jalapeño, and a couple of ingredients to make the chutney. You can find the recipe in "Martha Stewart's Slow Cooker" and online here. I had roasted a chicken the day before, so I just roasted the squash and onions with some of the leftover chicken drippings, then added diced meat from the leftover chicken, both white and dark meat. I will make this again. You could make the recipe even easier by buying already diced butternut squash and store-made roasted chicken.