For chicken thigh cutlets recipes

Teriyaki Chicken on Rice

Teriyaki Chicken on Rice

Cut chickenthighcutlets into medium length slices and marinade in teriyaki sauce for as long as possible, ideally the morning or night before
Pandan Chicken

Pandan Chicken

Before you head over to the recipe today don’t forget we are running a competition for a week and were giving away some Air Wick Prize pack, all you need to do is send your details below (Open only to New Zealand and Australian residents)
Spanish Chicken

Spanish Chicken

To make this version of Spanish Chicken, you will need. Combine the chicken, paprika and oregano in a large bowl
Harissa and yoghurt chicken

Harissa and yoghurt chicken

Add chicken and coat with mixture. Serve rice topped with chicken, garnished with capsicum and spring onions
Oregano roasted chicken with pumpkin & cauliflower

Oregano roasted chicken with pumpkin & cauliflower

Stir to form a paste. Put the chicken, pumpkin, cauliflower and fennel in a large roasting dish. Drizzle this paste over the chicken and vegetables and gently toss to coat

Bacon Wrapped Chicken Thighs

Lay the chickenthighs on a tray or cutting board and divide the cheese amongst the eight cutlets, arranging it to cover, leaving a little space along the sides
Chicken in White Wine Sauce

Chicken in White Wine Sauce

Chickenthighs are browned and simmered in a sauce of sauteéd leeks, chicken broth and white wine before serving up on creamy mashed potatoes and steamed baby carrots
15+ Easy Chicken Recipes

15+ Easy Chicken Recipes

Chicken, broccoli and cheddar is a pretty popular combination and for good reason. I sometimes forget what I’ve made and how much I loved some of those dishes

The Carlisle, Potts Point

Carlisle plateDips, feta and marinated olives kept us bloggers satiated before the tapas were served

French Chicken

Heat a dash of oil in a frying pan and brown the chickenthighcutlets evenly, turning once. Return browned chicken to the sauce

Food jargon

roux) espagnole (brown sauce made from beef, lamb or veal stock with herbs and tomatoes), hollandaise (emulsion of egg yolk and fat, also mayonnaise), tomate (tomatoes, herbs, seasoning) and velouté (blond sauce from chicken, veal and fish stock with cream for richness)