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CtBF ED: sweet chili chicken thighs

February 9, 2019 by Katie 11 Comments

What an easy weeknight protein dish! Quickly sauté some onions, ginger, and garlic, deglaze with some white wine and set aside. Brown the chicken, then add everything back in with a lovely sauce based on Thai sweet chili sauce and voilà!

Though this was supposed to be chicken thighs, I could only find organic chicken breast tenders where I was shopping that day. This significantly reduced the cooking time–I think I only let them go for about 7 minutes in the final braise instead of the 30 or so Dorie recommends with the thighs. They weren’t super dry or overdone, though the sauce is definitely needed with chicken breast.

And how great is it that the final braise allows time for cooking or heating up sides? All in all, just lovely!

Filed Under: CookthebookFridays, Everyday Dorie

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Comments

  1. Cheznana says

    February 9, 2019 at 5:12 pm

    Looks lovely, and this was so delicious. Definitely a repeat recipe, ad as usual, Dorie came thru with another winner.

    Reply
  2. Karen says

    February 9, 2019 at 11:31 pm

    It is nice when a dish is as versatile as this one. Good call on the reduced cooking time! This was a delicious dish for sure!

    Reply
  3. Joyce, Kitchen Flavours says

    February 10, 2019 at 6:35 am

    My favourite so far from the ones we’ve tried from this book! So delicious!

    Reply
  4. Shirley @ EverOpenSauce says

    February 10, 2019 at 7:57 am

    I was wondering why we don’t need to season the chicken pieces before cooking them. Then I find out you don’t need salt and pepper because the sauce is so delicious and it coats the chicken all around. That’s my biggest takeaway!

    Reply
  5. Cher says

    February 10, 2019 at 9:25 am

    I don’t see why this wouldn’t work with different parts of the chicken as long as you adjusted cooking time. I suppose the meat could be set aside for a while during the time used to thicken the sauce and re-added to warm it up.

    Reply
  6. Mardi (eat. live. travel. write.) says

    February 10, 2019 at 11:21 am

    I love the idea of this with chicken tenders! Will try it!

    Reply
  7. Tricia says

    February 10, 2019 at 5:24 pm

    Cool to see how this worked with the chicken breasts, my money that its a winner with any chicken or pork and your results proved that. Yes, indeed this was a winner. Always fabulous to have a delicious new weekday dinner option, even better when its simple and easy. Yay !

    Reply
  8. steph (whisk/spoon) says

    February 11, 2019 at 7:24 pm

    yes, this was yummy! i bought the chili sauce just for this, so i’m looking forward to my next batch.

    Reply
  9. Betsy says

    February 12, 2019 at 12:29 pm

    Yes, it’s the sauce that’s so appealing. I think a lot of different kinds of protein could be used. It’s nice to find a new easy weeknight recipe. Dorie sure knows how to create winners like that.

    Reply
  10. MARY H HIRSCH says

    February 15, 2019 at 10:29 am

    Agreed, just delicious. Easy and fast to pull together, right. Did you serve it with rice? Don’t you think polenta would be a good touch also? I think this is company worthy, The thighs with a “base” – whatever you choose – a green salad and crusty bread, lots of bread!

    Reply
  11. Guyla says

    February 20, 2019 at 7:56 am

    Yep, this one was fast and easy and delicious! That’s why it was one of my favorite Dorie recipes. Thank you for figuring out why I couldn’t post on the ED page! Thank you for ALL your admin efforts!

    Reply

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Welcome!

I teach at a university in the West and I cook. I study French stuff, when I have my research hat on, so I also like French food. I've lived in Paris (in the 6ème) and there, as here, I tend to cook for myself. I actually prefer baking, but there's all those calories, you know. I also like wine a lot. It's important to me to eat good food and drink good wine. That last is the fun part. The work of cooking? It's all about the stress relief. Well, that and trying to procrastinate on grading!

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