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Nov 2, 2006 03:52 PM

chicken thighs - quick recipe?


I'm going away for the weekend and want to leave my culinary challenged SO some good food...I want to use what I have in the fridge, which is chicken thighs, boneless/skinless. I have canned diced tomatoes, beans, garlic, and an onion in the pantry. Any ideas? TIA!

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  1. I've posted this before, but it's worth repeating:
    Line a shallow cookie sheet (with sides) with foil, spray it with Pam (yes, you need to), put the chicken thighs on it, sprinkle lavishly with garlic salt and grind some pepper over them, flip each piece, repeat the garlic salt/pepper routine, and then (with your fingers) put about 2-3 tsp. brown sugar on each piece, mounding it a little so it doesn't fall off and pushing/sprinkling it to cover the meat (roughly). Bake at 350 for 1 hour at least (I usually go longer, depending on the size of the thighs--this is something you want to be cook through, not rare or really juicy). My daughter and her friends unanimously request this, and fight over the yumbies created by the caramelizing juices, which become crisp and very dark as the chicken cooks.

    3 Replies
    1. re: Marsha

      I will have to try this for some family members who only like the white meat.

      1. re: macca

        If you want to use white meat, I might leave the skin on, since I'd be afraid of it drying out. The original recipe left the skin on, but I adapted it because thighs are my favorite and they are somewhat self-moisturizing.

        1. re: Marsha

          No- I want to use the thighs! I think your recipe may convince our "white meat only" eaters that chicken thighs are delicious!

    2. This doesn't use your pantry, but if you have some buttermilk, yogurt, or coconut milk, you can make them "tandoori style." Make a marinade by whizzing the liquid with whatever spices you like, plus green chilies, ginger, garlic, etc., then marinate the chicken thighs at least a couple hours, up to overnight. Preheat the oven to 500, and line a roasting pan with nonstick foil for easy cleanup. Lift the thighs out of the marinade, retaining as much as you can (don't wipe them) and place them on the prepared pan. Roast 20-30 minutes, depending on size, until juices run clear. Let cool 5-10 minutes before eating.

      1. I would recommend, based upon what you list as being on hand, just simply browning the thighs in some oil, then simmering with all of the other ingredients. Let SO eat over rice or pasta - or on its own! Prob better leftover than fresh!!

        2 Replies
        1. re: kparke30

          yeah, i would do some sort of braise as well....the only thing i would do differently is brown the chicken quickly-remove from pan, then sweat the aromatics, then DEGLAZE the pan with some wine...if you don't have you could use a little stock. to make sure you get all the brown bits up and into your braising sauce...then throw in the tomatoes, beans...braise at about 300 until internal temp is about 160-170 depending on how you like chicken cooked....

          1. re: ceeceee

            I was thinking, throw all that stuff in a crock pot on Friday morning. As was stated above, he can eat it on pasta or rice.


        2. My fave quickie recipe with boneless/skinless thighs is to brown them and just pour on some Trader Joe's excellent BBQ sauce. That with a salad and baked potato is a fine meal in itself.

          1 Reply
          1. re: niki rothman

            I agree with the bbq sauce idea. I've never used TJ's but have used other brands numerous times on both thighs and wings. I add some crushed garlic. Fast and tasty!

          2. Put the thighs (preferably with the skin on) in an ovenproof skillet, add salt and pepper, dot them liberally with butter and roast at anywhere from 350 to 415 until done -- 45 minutes or so -- the juice will run clear when you prick it with a skewer, and there will be no redness at the bone.

            I wouldn't use Pam or foil (or, heaven help us, a Teflon pan). Instead, when the thighs are done, remove them and add maybe 1/4 cup of white wine to the pan (I use dry vermouth). Don't pour off the fat, or you lose the butter and most of the flavor.

            HOLDING THE PAN HANDLE WITH A POTHOLDER, AND PREFERABLY TWO, put the pan over high heat on the stovetop and use a wooden spoone to scrape up and dissolve the fond. Cook it down almost to a syrup.

            Pour and scrape out the sauce over egg noodles, fettucini or other wide pasta and put the chicken thighs on top. The butter-crisped skin and the concentrated sauce are ambrosial.