Chicken Thighs?

[jlhofm85]

Hi All!
I recently bought a package of skin-on chicken thighs. I don't usually prepare chicken thighs (more of a breast person), but I'd like to try something new. Does anyone have any great recipes using chicken thighs for me to try out?
Also, don't care if the skin stays on or is removed for the recipe...

Thanks!
Jen

[catharine]

I love chicken thighs! I made these recently and enjoyed them.

Spicy Honey-Brushed Chicken Thighs
One of the most popular Cooking Light chicken recipes, these sweet and spicy grilled chicken thighs are flavored with chili powder, cumin, garlic and cider vinegar.

Cooking Light MARCH 2007

Yield: 4 servings (serving size: 2 chicken thighs)
.Ingredients
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preparation
Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Nutritional Information
Amount per serving

Calories: 321
Calories from fat: 31%
Fat: 11g
Saturated fat: 3g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 2.5g
Protein: 28g
Carbohydrate: 27.9g
Fiber: 0.6g
Cholesterol: 99mg
Iron: 2.1mg
Sodium: 676mg
Calcium: 21mg

[nylucy4]

this is a great one:

http://www.foodnetwork.com/recipes/e...ipe/index.html

[erin elizabeth]

Here is my favorite go-to.

Italian Roasted Chicken
6-8 pieces chicken (white or dark meat)
4 (or more) bell peppers (any color), quartered
4 (or more) potatoes, quartered
1/3 c vegetable oil
1 tsp oregano
1 1/2 tsp salt
2 cloves garlic, crushed
1/2 tsp paprika
1/2 tsp fresh ground black pepper
Place chicken, peppers, and potatoes on a sheet pan or roasting pan--it is important that the food be as close to one layer as possible. Mix oil and rest of the ingredients. Drizzle over all. Bake at 350 for one hour, basting every ten minutes or so for the last half hour. Raise oven temp to 400 and bake an additional 15 minutes or until chicken and potatoes are done, continuing to baste.

[Soupandstew]

Here's one we really like. We usually have the ingredients on hand, just two pans (including rice) and pretty quick.


http://www.myrecipes.com/recipe/adobo-chicken-10000001924726/


This is another favorite. I have no idea where I got it

Tuscan Baked Chicken and Beans (Serves 2)

4 chicken thighs (or two chicken legs)
1/8 tsp. salt
1/8 tsp. pepper
2 slices center-cut bacon
1/2 cup chopped onion
1 cup packed, torn spinach (we double the quantity)
1/4 tsp. chopped fresh rosemary
1 (16 oz.) can cannellini beans, rinsed and drained
1/2 can (14.5 oz) diced tomatoes

1. Preheat oven to 350.
2. Season chicken with S&P. Cook bacon in a 12-inch ovenproof skillet until crisp. Remove bacon from pan; chop and set aside, reserving drippings in pan. Add chicken to pan, cook for 2 min. on each side or until browned. Remove from pan, set aside.
3. Add onion and a pinch of salt to pan, reduce heat to medium and cook 5 min. or until onion begins to brown. Stir in bacon, spinach, rosemary, beans and tomatoes; remove from heat. Arrange chicken on top and bake, uncovered, for 40 min.

Note: If using boneless, skinless thighs, check after 30 minutes.

We also make this without the chicken, cooking additional time stove-top to reduce the tomato liquid, and serve over brown rice topped with a poached egg.

[charley]

These are both good.



Sweet-Tangy Plum-Spiced Chicken


1-1/4 lbs. skinless, boneless chicken thighs
1/2 teaspoon Chinese five-spice powder
4 green onions, more for garnish, chopped
1 Tablespoon extra-virgin olive oil
1/2 cup chicken broth
1/2 cup plum jam
2 Tablespoons balsamic vinegar
1/2 teaspoon salt

In a bowl, toss the chicken thighs together with Chinese five-spice powder and salt.

In a nonstick skillet, heat extra-virgin olive oil until hot.  Add chicken thighs and cook 5 minutes on each side, until browned and juices run clear.  Transfer thighs to a plate; cover to keep warm.

In drippings in skillet, on medium heat, cook chopped green onions until browned, about three to four minutes.

Stir in chicken broth, plum jam and balsamic vinegar; heat to boiling.  Reduce heat to medium and reduce down until sauce is syrupy; about four minutes.  Return the chicken thighs to the skillet and coat with the sauce.  Garnish with green onion.

~Noble Pig blog



Sweet Chili Chicken Thighs

6-8 chicken thighs
1/3 cup soy sauce
1/3 cup sweet chili sauce
2 tablespoons rice wine vinegar
1/4 cup honey
1 tablespoon sesame oil
1 teaspoon chili oil
1 Tb. Sriracha
2 cloves garlic, sliced
Kosher salt
Paprika
Five spice powder

Season the chicken liberally with five spice powder, paprika and salt. Spread on a flat layer on a baking sheet and slide into a preheated oven at 400 degrees for approximately 35 minutes.

While chicken bakes, mix the remaining ingredients in a small sauce pan over medium high heat. Once it begins to bubble, reduce to a simmer and cook until it begins to thicken.

Remove chicken from the oven and drop the pieces into a large skillet and pour the sauce over them. Coat in the sauce, cover and simmer another 5-10 minutes until sauce gets thick and dark and coats the chicken.  Remove from the sauce pan and sprinkle with scallions.

~There's Always Time to Cook blog

[Gilgamesh37]

This is one of our favorites--just some slight tweaks from a CL recipe originally.

Chicken with Linguine, Leeks and Tomatoes

4-6 skinned chicken thighs
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1/8 tsp. ground cumin
3 Tbl olive oil or margarine
3 cups sliced leeks (about 3 medium)
3 garlic cloves, minced
1 (14.5 oz) can fat-free, less-sodium chicken broth
1/2 tsp. dried basil
1 (14.5 oz) can no-salt-added whole tomatoes, undrained and chopped
4 oz. wholr wheat linguine, uncooked and broken into 2" pieces

Combine 1/4 tsp. salt and next 5 ingredients; sprinkle over both sides of chicken.

Melt margarine or oil in a large nonstick skillet over medium-high heat. Add chicken and cook 1-1/2 minutes on each side or until lightly browned. Remove chicken from pan.

Add leeks and garlic to pan; cook over medium-high heat 5 minutes or until tender, stirring frequently. Add chicken, chicken broth, and remaining ingredients; bring to a boil. Cover, reduce heat to medium-low, and cook 25 minutes (depending on the size of the thighs, this may need a bit extra time). Uncover and increase heat to medium-high. Simmer, uncovered, 5 minutes or until liquid evaporates and pasta is done.

[cookieee]

Hi Jen, I just bumped up my Chicken, Chicken, Chicken thread for you. I know there are a lot of recipes other than the ones for thighs, but some can be adapted. But there are still a lot of thigh recipes, my favorite part of the chicken

[lola777]

Here's one of my stand-bys that's fairly quick and easy:

SAUTEED CHICKEN WITH GARLIC & ROSEMARY
Adapted from Bon Appetit, 5/91

This is a classic Parisian plat du jour, served in many bistros & cafes.

4 chicken thighs (or breasts)
2 TBS. olive oil
2 cloves garlic
2 tsp. chopped fresh rosemary or 1 tsp dried, crumbled
1 c. canned chicken broth or stock
2 TBS. red wine vinegar

Season chicken with salt & pepper. Heat oil in heavy skillet over high heat. Add chicken to skillet, skin-side down and saute til brown, about 5 min. Turn & brown another 5 min. Reduce heat to med-low, cover and saute til chicken is cooked thru, about 10-15 mins.

Transfer chicken to bowl. Discard all but 2 TBS. drippings from skillet. Add garlic & rosemary; cook until just fragrant, stirring constantly, about 1 minute. Add broth & vinegar. Increase heat and boil til sauce is reduced to 1/2 cup, scraping up any brown bits, about 7 minutes.

Season sauce to taste with salt & pepper. Return chicken and any accumulated juices to skillet. Cover and cook over very low heat until chicken is heated, about 5-10 mins.

Serves 2-4, depending on appetites. Takes about 45 mins. to cook this dish.

[mkc]

One of our fav's is Pam Anderson's Coq au vin blanc

http://www.katecooksthebooks.com/boo...ing-vegetables

Michelle

[amarante]

Some of my favorites. I get the large package of skinless boneless from Costco


Moroccan Chicken Thighs
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Recipe By: Cooking Light
Serving Size: 8

Ingredients:

1/2 teaspoon olive oil
2 lbs. skinless, boneless chicken thighs
2 cups thinly sliced yellow onion
1 tablespoon minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
4 cloves, garlic minced
1 1/2 cups fat-free, less-sodium chicken broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 package (7-ounce) dried apricots (about 1 1/3 cups), halved

Directions:

Heat olive oil in a large Dutch oven over medium-high heat. Add half of chicken to pan; cook 5 minutes, browning on all sides. Remove chicken from pan. Repeat procedure with remaining chicken.
Add onion to pan; sauté for 3 minutes or until tender. Add ginger and next 6 ingredients (through garlic); sauté for 30 seconds or until fragrant. Stir in broth, scraping pan to loosen browned bits. Return chicken to pan; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until chicken is tender.

Remove chicken from pan with a slotted spoon; cool slightly. Cut chicken into bite-sized pieces. Add chicken, chickpeas, and apricots to pan. Cover and simmer 10 minutes or until thoroughly heated.

Notes:

Inspired by North African tagines, this aromatic dish uses skinless, boneless chicken thighs and is ready in a little over an hour. This braise tastes best with dried California apricots; they're brighter and slightly more sour than Turkish ones. Serve over couscous, and garnish with a cilantro sprig for color.

Nutritional Information:

CALORIES 301 (29% from fat); FAT 9.7g (sat 2.5g,mono 3.8g,poly 2.2g); PROTEIN 24.5g; CHOLESTEROL 76mg; CALCIUM 53mg; SODIUM 397mg; FIBER 5.2g; IRON 2.7mg; CARBOHYDRATE 28.2g



Chinese Red-cooked Chicken Thighs
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Recipe By: Cooking Light
Serving Size: 4

Ingredients:

1/4 cup sherry
3 tablespoons sugar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon fennel seeds, crushed
5 (1/4-inch) slices peeled fresh ginger
3 orange rind strips
2 (3-inch) cinnamon sticks
8 chicken thighs (about 2 pounds), skinned
2 ounces uncooked bean threads (cellophane noodles)
1 cup boiling water

Directions:

Combine first 8 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; partially cover, and simmer for 45 minutes, turning chicken occasionally. Discard the cinnamon sticks and rind.
Combine noodles and boiling water in a bowl; let stand for 5 minutes or until soft. Drain. Serve chicken over noodles.

[amarante]

Chicken Thighs With Creole Mustard Sauce
--------------------------------------------------------------------------------

Recipe By: Bon Apetit
Serving Size: 2

Ingredients:

4 small skinless boneless chicken thighs (about 12 ounces)
1 1/2 tablespoons olive oil
3/4 cup orange juice
3/4 cup canned low-salt chicken broth
1/4 cup Creole or whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce

Directions:

Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.


Smothered Barley with Chicken
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Recipe By: Cooking Light
Serving Size: 4

Ingredients:

1 teaspoon ground cumin
3/4 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon dried mint flakes
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
6 (4-ounce) chicken thighs, skinned
1/2 teaspoon vegetable oil
Cooking spray
1 1/2 cups chopped onion
1 cup chopped red bell pepper
1 tablespoon low-sodium soy sauce
3 1/2 cups low-salt chicken broth
1 1/4 cups uncooked pearl barley
1 can (14.5-ounce) diced tomatoes, drained
6 tablespoons chopped green onions

Directions:

Combine the first 7 ingredients in a small bowl, and rub chicken with
half of spice mixture.

Heat oil in a large nonstick skillet coated with cooking spray over
medium-high heat. Add chicken; cook 1 minute on each side or until
chicken is browned. Remove the chicken from the skillet.

Recoat skillet with cooking spray; add chopped onion, bell pepper, and
soy sauce. Cook over medium-high heat 3 minutes or until vegetables are
lightly browned. Add broth, barley, tomatoes, and remaining spice
mixture, and stir well. Add chicken to skillet, nestling into vegetable
mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or
until chicken is done. Let stand 15 minutes. Sprinkle with green
onions.

[amarante]

Seared Chicken with Sriracha Barbecue Dipping Sauce
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Recipe By: Cooking Light
Serving Size: 4

Ingredients:

1/4 cup chopped shallots
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon fish sauce
4 cloves, garlic minced
1 1/2 teaspoons dark sesame oil, divided
8 (2-ounce) skinless, boneless chicken thighs
Sriracha Barbecue Dipping Sauce
3 tablespoons ketchup
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons honey
1 teaspoon grated peeled fresh ginger
4 teaspoons rice vinegar

Directions:

Combine first 5 ingredients; stir in 1/2 teaspoon oil. Place shallot mixture in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.

Combine ketchup and next 4 ingredients (through vinegar).

Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture.


Notes:

Use this all-purpose sauce for pork, shrimp, or seared tofu. Make it when you start marinating the chicken. Serve over sticky white rice to counter the heat of the dipping sauce. Toss edamame with soy sauce, garlic, and hoisin to complete the mea

Nutritional Information:

Yield: 4 servings (serving size: 2 thighs and 1 tablespoon ketchup mixture)

NUTRITION PER SERVING
CALORIES 194(27% from fat); FAT 5.9g(sat 1.3g,mono 1.9g,poly 1.7g); PROTEIN 22.8g; CHOLESTEROL 94mg; CALCIUM 20mg; SODIUM 451mg; FIBER 0.3g; IRON 1.4mg; CARBOHYDRATE 11.7g


Spicy Hoisin Chicken
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Recipe By: Gourmet
Serving Size: 4

Ingredients:

1/2 cup hoisin sauce
1 teaspoon finely grated peeled fresh ginger
4 cloves, garlic minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon Asian sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
8 chicken thighs with skin and bones (2 3/4 lb)

Directions:

Preheat oven to 500°F.
Whisk together all ingredients except chicken, then coat chicken all over with sauce. Arrange thighs, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep). Roast in upper third of oven until chicken is cooked through and glaze is brown, 20 to 30 minutes.


Maple-balsamic Chicken
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Recipe By: Southern Living

Ingredients:

8 skinned and boned chicken thighs
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme
1 tablespoon olive oil
1 (14 1/2-ounce) can chicken broth
1/3 cup maple syrup
1/3 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 tablespoons chunky peanut butter

Directions:

Sprinkle chicken evenly with salt, paprika, and thyme.

Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Stir in chicken broth and next 4 ingredients, and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken to a serving platter, and keep warm. Reserve liquid in skillet.

Whisk peanut butter into reserved liquid, and boil over medium-high heat, uncovered, 5 minutes or until sauce is thickened; spoon sauce evenly over chicken.

[syzygy]

This one has been around for ages and is a definite Tried & True here:

Smothered Chicken and Barley
<snip>

[margeslp]

Thanks for all these wonderful, varied recipes. I always buy thigh when on sale to make my chicken stock. The flavor is in the fat. Can always defat stock.
Here is my contribution:
Spicy Chicken Thighs
Recipe #52670

12 ratings
This is a good low fat recipe for chicken thighs. The recipe comes from my New family cookbook for people with diabetes. The marinating time is not included in prep time or cook time.
by Barb Gertz
Requires Premium Membership
4
servings
55 min 10 min prep
4 large skinless chicken thighs (1 1/2 pounds I use boneless-skinless.)
1 (8 ounce) container plain low-fat yogurt

1/4 cup hot salsa, of your choice

1 tablespoon curry powder

1 teaspoon ground cumin


1. Place the chicken in a glass dish.
2. In a small bowl, combine the yogurt, salsa, curry and cumin.
3. Pour over chicken, turning to coat.
4. Cover and refrigerate at least 6-hours or up to 24 hours.
5. Preheat oven to 375 degrees.
6. Transfer the chicken and sauce to an oven proof dish, sprayed with nonstick pan spray.
7. Bake uncovered, 40 to 45 minutes, or until chicken is tender and cooked through.

[vbak]

I'm making this today, and I'm using legs and thighs. The finished dish looks just like the picture. I don't add the sugar, and I used hot sauce and the cast iron skillet. Deelish!

Buttermilk Roast Chicken

Adapted barely from Deb Perelman's Smitten Kitchen, the original version by Nigella Lawson can be found here.
Serves 4 to 6.
Prep time 10 mins, cook time approximately 20 mins.
Begin this recipe at least 1 day ahead.

Note: I made this in a cast iron skillet just because (1) I was too lazy to line a baking dish with parchment and (2) I wanted to use my cast ironware more often. There is really no need to line your baking dish if you're using this recipe as the sugar content is quite low and hardly any drippings result from it to give you a hard time at the sink. As usual, I made my own buttermilk as the boxed stuff had been missing from the store for weeks - use 1 tablespoon acid (lemon juice or vinegar) to 1 cup whole milk (I take no responsibilities if you use skim and then realize the outcome is short). I roasted 5 pieces after 48 hours and the rest 1 day later without incident.

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used smoked)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts (I used 3 thighs and 6 legs)
Drizzle of olive oil
Flaked or coarse sea salt, to finish
3 teaspoons goose/duck fat (optional)
Chopped coriander (optional, parsley or thyme works well too)


In the measuring up of the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (as mentioned earlier, we tried an extra 24 hours without incident).

When ready to roast, preheat oven to 425°F (fan on for convection). Heat up a cast iron skillet on medium high heat. Add in the goose/duck fat if using, drizzle over some olive oil. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.) Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done. Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.

[Vanessa]

Hi All!
I recently bought a package of skin-on chicken thighs. I don't usually prepare chicken thighs (more of a breast person), but I'd like to try something new. Does anyone have any great recipes using chicken thighs for me to try out?
Also, don't care if the skin stays on or is removed for the recipe...

Thanks!
Jen

Hi

This is from Eating Well (yrs ago) but my favorite.

Chicken Yucatan
3 tablespoons orange juice
3 tablespoons pineapple juice
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
1 tsp chili powder
1 garlic clove, finely chopped ( I add 2)
1/2 tsp salt
4-6 dashes Tabasco
6 bone in chicken thighs (2 1/2 pounds total), skin and fat removed
Freshly ground black pepper to taste
Preheat oven to 375 degrees. In a blender/or food processor combine all ingredients until smooth. Set chicken in a baking dish and brush with some of the citrus herb mixture. Roast chicken, turning once and brushing the remaining citrus herb mixture from time to time for 35 mins or until done (should be 30 mins per side)

[RiverFarm]

No special recipes, but thighs are my favorite cut so I use them, sometimes with drumsticks, in any chicken dish and I think that their extra flavor and juiciness compared to breasts makes anything taste better.

[MinEaston]

This is one of my all-time favorites for chicken thighs. I've made it with boneless skinless thighs and bone-in thighs.

I should mention that it freezes well. We had this last night for dinner from a batch in the freezer. The meat fell apart into shreds but it was still delicious.

Osso Bucco-Style Chicken Thighs

[Chocolate Rose]

I love chicken thighs.
My favorite very simple way to cook them is to just coat with ranch dressing and then dredge with a combo of almond flour and parmesan (could use regular flour). I then bake them at 350 for 45 minutes to an hour.

[swedish cook]

My absolute favorite is Spicy Chicken Thighs with Apricots and Olives.
Regularly re-appearing in our rotation are:
Cassoulet-Style Chicken Thighs, EW
Baked Teriyaki Chicken - AR - posted by jroseanne on this thread about chicken thighs
On a cold winter day try African Chicken in Spicy Red Sauce from CL. I use only chicken thighs and dial down the red pepper a lot for the Berbere Spice Mix

[cookieee]

My absolute favorite is Spicy Chicken Thighs with Apricots and Olives.
Regularly re-appearing in our rotation are:
Cassoulet-Style Chicken Thighs, EW
Baked Teriyaki Chicken - AR - posted by jroseanne on this thread about chicken thighs
On a cold winter day try African Chicken in Spicy Red Sauce from CL. I use only chicken thighs and dial down the red pepper a lot for the Berbere Spice Mix

Hi Swedish cook, I trust your taste in chicken.

[swedish cook]

Hi Swedish cook, I trust your taste in chicken.

I'm a sucker for any recipe including dried apricots and a wimp when it comes to red pepper.

[jlhofm85]

Oh my goodness. So many great recipes to consider now. Thank you all for such great ideas! I can't wait to try!

[jlhofm85]

I love chicken thighs.
My favorite very simple way to cook them is to just coat with ranch dressing and then dredge with a combo of almond flour and parmesan (could use regular flour). I then bake them at 350 for 45 minutes to an hour.

Love any recipe that is THIS easy! I will definitely be trying this one. Can I ask, why almond flour? I have never used this type of flour....?

[margeslp]

This is one of my all-time favorites for chicken thighs. I've made it with boneless skinless thighs and bone-in thighs.

I should mention that it freezes well. We had this last night for dinner from a batch in the freezer. The meat fell apart into shreds but it was still delicious.

Osso Bucco-Style Chicken Thighs

This recipe looks great. Thanks

[JMM74]

I love thighs - cheap and tasty! My go-to is just garlic, salt, pepper and lemon juice. A little drizzle of honey if I have it. Yum!

[Hoodone]

Not a recipe here, either, but did want to say grilled chicken thighs are our favorite. They are more forgiving than breasts on the grill. We rarely use spice blends, except when grilling thighs. I have a couple of Penzey's favorites: Galena, Sate and BBQ (can't remember which one). Anyway, super easy, just sprinkle with spices and grill. We make an entire Costco pack and eat on them for a couple of days and also freeze some for later use.

[Meganator]

I got an email from Fine Cooking last week with this recipe, and made it last weekend. It was really good, and pretty quick to make:


Chicken Thighs in Tomato-Ginger Sauce
by Dabney Gough
read reviews (6)

Seasoned with warm spices, this Indian-inspired chicken dish is savory and comforting. The butter swirled into the sauce may seem like an unusual addition, but it adds richness and flavor, and softens the tomatoes’ acidity. Serve with basmati rice or naan.

Serves 4

8 small, boneless, skinless chicken thighs (about 1-1/2 lb.)
Kosher salt and freshly ground black pepper
1-1/2 Tbs. canola or vegetable oil; more as needed
1 medium yellow onion, finely diced
2 large cloves garlic, minced
2 Tbs. minced fresh ginger (from a 1-inch piece)
1 tsp. garam masala
1/4 tsp. ground cinnamon
1/4 tsp. cayenne
2 15-oz. cans fire-roasted crushed tomatoes
1 oz. (2 Tbs.) cold unsalted butter, cut into 4 pieces
1/4 cup coarsely chopped fresh cilantro


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Pat the chicken thighs dry and season with 1-1/2 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Brown half of the chicken, flipping once, 5 to 6 minutes total. Transfer the chicken to a plate. Repeat with the remaining chicken, adding more oil if the pan looks dry.

Reduce the heat to medium. Add the onion and a pinch of salt, and cook, stirring frequently with a wooden spoon, until golden-brown on the edges, 3 to 5 minutes. Add the garlic, ginger, garam masala, cinnamon, and cayenne and stir constantly for about 30 seconds.

Stir in the tomatoes, increase the heat to medium high, and simmer vigorously until slightly reduced, about 3 minutes. Add the chicken and any accumulated juice. Spoon the sauce over the chicken, reduce the heat, and simmer until just cooked through, 5 to 7 minutes.

Transfer the chicken to plates or a platter. Stir the butter into the sauce until incorporated and season to taste with salt. Spoon the sauce over the chicken, garnish with the cilantro, and serve.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 7; Protein (g): 32; Monounsaturated Fat (g): 9; Carbohydrates (g): 20; Polyunsaturated Fat (g): 4; Sodium (mg): 810; Cholesterol (mg): 175; Fiber (g): 5;

photo: Scott Phillips

From Fine Cooking 121 , pp. 12

December 13, 2012