Preheat your oven to 200 C if you are going to use the oven to finish the dish, me personally, I will just use a lid and on the stove top.

Season the chicken thighs with paprika, salt, and pepper to taste.

Melt 1 tablespoon of butter in a large oven safe skillet (if using that method to finish) over medium high heat. Add the chicken, skin-side down, and cook it for 3 to 4 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.

Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.

Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted and the sauce has thickened slightly, about 3 to 5 minutes.

Stir in the lemon juice and thyme. Return the chicken to the skillet, and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 73 C. Serve.

OR, Stir in the lemon juice and thyme. Return the chicken to the skillet and put a lid on the pan, Simmer for 15-20 minutes or until juices run clear from the chicken. Serve.

Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan over medium high heat. Stir in garlic and seasoning and cook for about a minute or so until the garlic is fragrant.

Reduce heat to medium, add chicken to the pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes.

Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add the asparagus. Season asparagus with salt and pepper to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.

Serve.

Mix flour and seasonings in shallow dish. Moisten chicken lightly with water. Coat with flour mixture.

Heat oil in large nonstick skillet on medium heat. Add chicken in batches; cook 2 to 3 minutes per side or until browned and cooked through. Remove from skillet.

Stir stock, vinegar and brown sugar into skillet. Bring to boil. Reduce heat to low; simmer 5 minutes or until liquid is reduced by half. Return chicken to skillet. Spoon glaze over chicken and serve.

Combine 3 tablespoons flour, thyme, and paprika in a large zip-top plastic bag. Sprinkle chicken with salt to taste. Add chicken to bag; seal. Turn and shake bag to coat the chicken well.

Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl to coat. When the oil is hot, remove chicken from flour mixture and discard flour. Add chicken to pan and cook 4 minutes or until browned. Turn chicken and cook 2 minutes. Remove chicken from pan to a plate, you are just browning, not cooking all the way through.

Add onion and mushrooms to the same pan and cook 5 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1/2 tablespoon flour, beer, stock, Worcestershire sauce, and season with salt and pepper to taste. Bring to a boil, cook 2 minutes.

Return chicken to pan and reduce heat to a simmer and partially cover, cook for 15 minutes or until chicken is done.

While the chicken is simmering, bring a pot of water to a boil and cook the egg noodles until tender, drain and set aside.

To serve, plate noodles on a plate, top with a chicken thigh, spoon on some sauce and mushrooms from the pan, sprinkle with parsley.

Preheat your oven to200 C. line a baking sheet with foil and lightly grease with olive oil. In a large bowl, whisk together ranch dressing and lemon juice and season with pepper. Add chicken and toss until completely coated.

Place potato chips in a Ziploc bag and crush with your hands or a rolling pin. Add chicken to bag, seal tightly, and shake vigorously until coated in crumbs.

Place the chicken on the baking sheet in a single layer and bake until chicken is golden and cooked through, 20 minutes, flipping once halfway through.

Garnish with spring onion and serve with ranch dressing.

Preheat your oven to 220 C. Separate the wings into drumettes and middle sections, boil the wing tips in a pot of water to make some stock for future use and the tips make a good snack for your dog as well.

Dry the wing pieces chicken thoroughly with paper towels and place in a medium bowl, add the olive oil and toss to coat. Season with salt, pepper, garlic powder, and baking powder. Mix well.

Line baking sheets with foil and grease with additional olive oil and spread chicken in a single layer. Bake for 20 minutes, then broil, or use the top coil for a counter top oven, until golden brown, 7 to 10 minutes. Serve with rice and a vegetable for a complete meal.