Boneless chicken thigh recipe needed
- JonParker Jul 27, 2008 05:52 PM
I've got some boneless chicken thighs thawed accidentally. But it most of my cookbooks are Asian, and some of my more general cookbooks limit that particular cut to Asian-influenced recipes.
The problem is that my side dishes will be a yellow squash and an heirloom tomato salad, and I don't think an Asian recipe is what I'm looking for for this meal. I need something savory, Greek maybe. Bonus points if there's something that uses goat cheese, since I bought a giant log of the stuff.
If they are skin-on, they will grill really well. I like a quick glaze of apricot jam with smoked paprika and dijon mustard. If you want a Greek flavor, mix a little lemon juice with mint, garlic and oregano and marinate it for and hour, then salt and oil it and grill or broil.
Is it skinless too? My friend stuffs cheese under the skin before baking. I have not tried this yet. I usually pound the thighs thin and stuff with cheese & tomato and roll up then rub some mayo on the outside & roll in breadcrumbs. Bake til done.
Saute your SKINLESS thighs in butter and/or olive oil, but don't completely cooked. Remove from pan, then saute some sliced mushrooms, add a clove of chopped garlic, and salt and pepper. Splash some brandy or dry sherry, or if you have it Shao Xing rice wine. Let the liquor cook down a bit.
Turn off the heat. Put the thighs back into the saute pan, scoop up the mushrooms and cover them. Then cover the thighs and mushrooms with slices of Gruyere or Swiss or Monterey jack cheese over all. Cover the pan. Before you're ready to serve, gently reheat to finish cooking the thighs, and to melt the cheese.
Have never melted goat cheese, so I don't know if it'd be a disaster on the chicken.