Best 2 A1 Chicken Thighs En Croute On A Bed Of Dijon Cooked Spinach A1 Recipes

Elevate your culinary skills and embark on a delightful journey of flavors with our guide to preparing a tantalizing dish of chicken thighs en croute nestled upon a bed of Dijon cooked spinach. This dish promises to be a symphony of textures and tastes, combining the crispy and golden crust of the chicken with the tender and flavorful chicken thighs, all perfectly complemented by the creamy and tangy Dijon spinach. Get ready to impress your palate and create a memorable dining experience with this exceptional recipe.

Check out the recipes below so you can choose the best recipe for yourself!

A1 CHICKEN THIGHS EN CROUTE ON A BED OF DIJON COOKED SPINACH #A1

A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach #A1 image

A.1. Original Sauce Recipe Contest Entry. A1 Steak Sauce and Dijon create a delicate flavor for these en croute chicken thighs. This pocket of deliciousness on a bed of spinach cooked with Dijon and A1 Steak Sauce is a tasty and balanced meal.

Provided by Brenda C.

Categories Sauces

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 sheets puff pastry
4 boneless skinless chicken thighs
6 cups spinach
4 tablespoons Dijon mustard
2 tablespoons A.1. Original Sauce

Steps:

Lay out 2 sheets of thawed puff pastry and divide each in half with a knife.
In a small bowl mix 2 tablespoons of Dijon mustard and 2 tablespoons of A1 sauce and coat the 4 chicken thighs with this mixture.
Place the chicken thighs on each of the pastry sheets and wrap each to completely cover, pinching the seams as you go.
Place on a baking sheet lined with parchment paper seams side down and place in an oven preheated to 375 degrees for 35 minutes.
While the chicken pockets are baking begin your spinach.
Mix 2 tablespoons of A1 sauce and the other 2 tablespoons of Dijon mustard in a small bowl and place in a hot skillet along with the 6 cups of spinach minus a few leaves for garnish and cook while stirring frequently until dark and moist. 6 or 7 minutes.
To plate lay down a bed of spinach and place your chicken pocket on top. Garnish with some uncooked spinach and use the other tablespoon of A1 in a squirt bottle to decorate the rim of the plates.

BAKED CHICKEN THIGHS

Baked Chicken Thighs image

These easy baked chicken thighs are breaded in panko with some heat from Sriracha sauce. Feel free to increase the amount of hot sauce.

Provided by Madelynn Kehrt

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
1 teaspoon kosher salt, divided
1 ⅓ teaspoons ground black pepper, divided
2 eggs, beaten
¼ cup milk
1 tablespoon Sriracha sauce
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon granulated onion
1 ½ cups unseasoned panko bread crumbs
8 skin-on, bone-in chicken thighs

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Combine flour, 1/3 teaspoon kosher salt, and 2/3 teaspoon black pepper in a shallow bowl.
Combine eggs, milk, Sriracha sauce, 1/3 teaspoon kosher salt, and 1/3 teaspoon black pepper in a shallow bowl.
Combine panko bread crumbs, 1/3 teaspoon kosher salt, 1/3 teaspoon black pepper paprika, garlic powder, and granulated onion in a shallow bowl.
Dredge chicken thighs first in flour mixture, then egg mixture, and finally in panko mixture, shaking off excess after each step. Place coated chicken thighs onto the prepared baking sheet, skin-side up.
Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27 g, Cholesterol 111.3 mg, Fat 13.5 g, Fiber 0.6 g, Protein 23.4 g, SaturatedFat 3.8 g, Sodium 493.8 mg, Sugar 0.5 g

Tips:

To ensure the chicken thighs cook evenly, use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
For a crispy crust, brush the pastry with egg wash before baking.
To save time, use pre-cooked spinach or frozen spinach that has been thawed and drained.
If you don't have Dijon mustard, you can use another type of mustard, such as yellow mustard or brown mustard.
Serve the chicken thighs with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

This A1 Chicken Thighs en Croute on a Bed of Dijon-Cooked Spinach is a delicious and impressive dish that is perfect for a special occasion. The chicken thighs are juicy and flavorful, the pastry is flaky and golden brown, and the spinach is creamy and flavorful. This dish is sure to be a hit with your family and friends.