Finally found B/S chicken thighs in Podunk! WHAT TO MAKE?!!!

[Lynn B]

Well, I FINALLY found some boneless/skinless chicken thighs! They're fresh, by Purdue, and they look NICE! Woo Hoo! http://www.cookinglight.com/bbs/smile.gif

So now I am wondering what to do with them?! What is your favorite chicken thigh recipe? Any suggestions/recommendations?!

THANKS SO MUCH!

Lynn

[browneye]

Lynn,
There are several thigh recipes in the May issue that have received rave reviews on this BB, and some folks used the S/B thighs.

I personally have not made all of them yet,
but we tried the Oven-Fried Thighs with Buttermilk-Mustard sauce and it was excellent.
Others that got rave reviews from May were:
Chicken thighs with Garlic-Lime
Chicken thighs with Marsala-mushroom Cream sauce over Noodles
Chicken Thighs with Goat cheese and Tarragon

They are on my list to try soon...

[Lynn B]

Thanks for the response, browneye! I do have the May issue w/ all the thigh recipes in it (I guess I should have mentioned that in my first post!) -- but what I am looking for are particular recommendations, from that issue, or elsewhere.

I was looking at the Oven Fried Thighs w/ the Buttermilk-Mustard Sauce. Would that work OK w/ the S/B thighs, do you think?

Thanks again!
Lynn

[valchemist]

Lynn,

We really enjoyed the oven-fried chicken with buttermilk/mustard sauce, but our favorite is the one below, from the March 2001 issue. Wonderful!!


* Exported from MasterCook *

Pan-Seared Chicken With Artichokes and Pasta

Recipe By :Cooking Light Magazine. March 2001. Page: 202.
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-ounce jar marinated artichoke hearts
8 skinless boneless chicken thighs -- 1 1/2 pounds
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup sliced green onions
1 garlic clove -- minced
1/2 cup dry white wine
2 1/2 c fusilli -- (4 cups cooked)
12 kalamata olives -- chopped (original recipe called for 1 T chopped)
1 14.5-ounce can diced tomatoes -- drained
2 tablespoons grated fresh Parmesan cheese


1. Drain artichokes in a colander over a bowl, reserving marinade.

2. Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken; saute 3 minutes on each side. Add onions and garlic; saute 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until thoroughly heated. Sprinkle with cheese. Yield: 4 servings (serving size: 2 thighs and about 1-3/4 cups pasta mixture).


NOTES :
Four food groups, great taste, and great nutrition--all in one bowl. Since everything is cooked in one pan, the larger the pan, the better.


CALORIES 436 (29% from fat); FAT 14g (sat 3.4g, mono 4.6g, poly 4.4g); PROTEIN 34.4g; CARB 39g; FIBER 1.9g; CHOL 115mg; IRON 3.9mg; SODIUM 594mg; CALC 96mg

p.s. I used the boneless skinless thighs in both recipes with great success. The oven fried chicken with buttermilk mustard sauce recipe called for bone-in thighs, but I used the boneless and didn't even need to modify the cooking time.


[This message has been edited by valchemist (edited 05-19-2001).]

[Lynn B]

Valchemist,
Thanks for the recipe and the suggestions! I appreciate it!
Lynn

[aggie94]

Don't forget the stir-fried chicken and broccoli with black bean sauce. Delicious!

[valchemist]

Lynn (and anyone else reading that recipe that I posted) -

I just noticed that I typed a modification into the recipe for the pan seared chicken with artichokes and I didn't point that out in my post.

My husband and I thought there were too few olives the first time we had it, so I upped the amount in the recipe.

[Chefmom]

Oh, my favorite thing to do with chicken thighs is Chicken & Dumplings!! I use the bones though for an added depth in the broth.

The last time I made it the thighs were a little more meaty than usual, and a little darker in color. The finished stew tasted JUST like turkey, I swear! Oh, was it good.

Tami

[browneye]

Lynn, I think the Oven-Fried Chicken with Buttermilk thighs would work fine with the S/B thighs, as long as the cooking time was reduced..the only thing I did different when I made those is I used Parmesan-flavored dry bread crumbs along with the Parmesan Cheese instead of plain- I was out of plain and didn't feel like going to the store. It was very good.
I also used fresh rosemary instead of dried since I grow it, and quite a bit of fresh ground pepper in the sauce....very tasty stuff, my whole family loved it.
I have just returned from Trader Joe's where I picked up a large bag of S/B chicken thighs and I will be going down the list of thigh recipes.
Valchemist-thanks for bringing the artichoke-chicken recipe to my attention, I hadn't really noticed that was made for thighs-I will have to try that also! http://www.cookinglight.com/bbs/smile.gif

[Mamasue]

Lynn B...Yes, the boneless/skinless thighs work very well with this recipe. Just watch your cooking time. http://www.cookinglight.com/bbs/smile.gif

Browneye....I have bought the frozen B/S at Trader Joe's and they are very good. http://www.cookinglight.com/bbs/smile.gif