No Matches Found

    Please try another search

    Search Icon
    Search
    • Corporate
    • Work With Us
    • Grow With Us
    • Contact
    Recipes Products Values Where To Buy

    Featured Recipes

    Bone-In Thighs

    Glazed Chicken Thighs with Apples

    Prep

    15

    Minutes

    Cook

    40

    Minutes

    Servings

    6

     

    Calories

    530

    Per Serving

    Protein

    32g

     

    55M

    Ingredients

    • 6 Sanderson Farms® Chicken Thighs
    • ½ cup apple jelly
    • 1 tablespoon balsamic vinegar
    • 2 cooking apples, (Braeburn, Gala or Granny Smith)
    • ½ cup chicken broth, divided
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • 1 tablespoon olive oil
    • 1 onion, sliced

    Directions

    1. Mix apple jelly and vinegar together until smooth and set aside.
    2. Slice apples into 1/4-inch thick pieces. Add 1 tablespoon of chicken broth to apples to prevent browning.
    3. Season chicken thighs with salt and pepper.
    4. Heat olive oil in a 5-quart Dutch oven over medium-high heat. Place chicken skin side down in pot. Brown chicken for 5 minutes per side. Turn off heat, remove chicken and set aside. Drain the oil leaving 1 teaspoon in the pan.
    5. Turn heat on to medium. Add onions and apples. Cook for 5 minutes.
    6. Add remaining chicken broth and bring to a simmer.
    7. Place chicken on top of onion-apple mixture. Pour jelly mixture over chicken. Cook covered with lid tilted for 20 minutes or until chicken reaches an internal temperature of 180°F.

    Nutrition Facts

    Calories 530
    Fat 31g
    Saturated Fat 8g
    Sodium 620mg
    Carbohydrate 30g
    Sugars 24g
    Protein 32g

    Did You Know This Recipe is Voice-Activated?

    Learn More

    One Pot Chicken

    Prep

    20

    Minutes

    Cook

    50

    Minutes

    Servings

    6

     

    Calories

    390

     

    Protein

    49g

     

    1H10M

    Ingredients

    • 6 Sanderson Farms® Chicken Thighs
    • ¾ teaspoon salt, divided
    • ½ teaspoon ground black pepper, divided
    • 1 tablespoon olive oil
    • 2 cups frozen diced onions, carrots and celery blend
    • 2 teaspoons chopped garlic
    • 1 cup reduced sodium chicken broth
    • 1(15-ounce) can crushed tomatoes
    • 4 large red potatoes, ½” diced
    • 2 sprigs fresh rosemary, cut in half

    Directions

    1. Remove the skin from the chicken thighs. Season chicken with ½ teaspoon salt and ¼ teaspoon black pepper.
    2. Add olive oil to a 5-quart Dutch oven. Heat to medium-high and place chicken in the pot. Brown for 6 minutes on each side. Transfer chicken to a dish and set aside.
    3. Add onions, carrots and celery to the pot. On medium-high heat, cook for 3 minutes. Add garlic and cook for 2 minutes. Add ¼ teaspoon salt, ¼ teaspoon black pepper, chicken broth, crushed tomatoes and diced potatoes.
    4. Bring to a boil, then reduce to a simmer. Add chicken thighs and rosemary sprigs to sauce. Cover and cook for 30 minutes or until chicken reaches an internal temperature of 180°F. Remove rosemary sprigs before serving.

    Nutritional Information

    Calories390
    Fat11g
    Saturated Fat2.5g
    Sodium770mg
    Carbohydrate24g
    Sugars5g
    Protein49g

    Did You Know This Recipe is Voice-Activated?

    Learn More

    Pan Roasted Thighs with Tomatoes and Rosemary

    Prep

    20

    Minutes

    Cook

    30

    Minutes

    Servings

    6

     

    Calories

    480

     

    Protein

    40g

     

    50M

    Ingredients

    • 6 Sanderson Farms® Chicken Thighs
    • 3 teaspoons chopped fresh rosemary, divided
    • 3 teaspoons chopped garlic, divided
    • 3 tablespoons olive oil, divided
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 pint grape tomatoes, halved
    • ¾ cup reduced sodium chicken broth
    • ¼ cup crumbled goat cheese

    Directions

    1. Preheat oven to 400°F.
    2. Mix 2½ teaspoons of rosemary, 2 teaspoons of garlic and 2 tablespoons of olive oil in a small bowl.
    3. Spread the herb mixture under the skin of each chicken thigh. Season chicken with salt and black pepper.
    4. Add 1 tablespoon olive oil to a 12-inch ovenproof skillet and heat to medium-high.
    5. Place thighs, skin side down, into the skillet. Cook for 5 minutes.
    6. Transfer skillet to oven for 20 minutes. The chicken is cooked when the internal temperature reaches 180ºF or until the juices run clear.
    7. Remove skillet from oven and transfer chicken, skin side up, onto a platter.
    8. Remove chicken fat from skillet and place skillet on stovetop.
    9. Add tomatoes and 1 teaspoon of garlic to skillet. Cook for two minutes over medium high heat.
    10. Add chicken broth to skillet. Cook for 3 minutes, stirring occasionally.
    11. To serve, ladle sauce and tomatoes over chicken. Sprinkle ½ teaspoon rosemary and crumbled goat cheese on top of chicken.

    Nutritional Information

    Calories480
    Fat33g
    Saturated Fat9g
    Sodium480mg
    Carbohydrate3g
    Sugars1g
    Protein40g

    Did You Know This Recipe is Voice-Activated?

    Learn More
    More Bone-In Thighs Recipes

    GET OUR NEWSLETTER

    Sanderson Farms Footer Logo
    Pinterest Icon Facebook Icon Instagram Icon YouTube Icon LinkedIn Icon
    Corporate
    © 2023 Sanderson Farms, LLC. All Rights Reserved.
    Privacy Policy