599235 Wed Feb 25 11:37:48 -0800 2009 39 31 Home Cooking 0 4451202 I would never buy these, but my GF brought a big pack of them home from Costco. Now what the heck to do with them? I need something quick and easy, because I'm working late and getting up early these days. Thanks.... Wed Feb 25 11:37:48 -0800 2009 98500 Bat Guano 1 4451248 I bought some when they were on sale and used them in the same way I use boneless, skinless chicken breast. In pasta, stir fry etc. Wed Feb 25 11:51:00 -0800 2009 4451202 139219 Sooeygun 1 4451290 Not sure why you wouldn't buy these (unless you want to save a few cents by skinning and boning them yourself). Something very good and very simple I do with them is a quick chicken Teriyaki. Position the thighs 8 inches below the broiler. season them and cook to 175 (8 - 14 minutes). Meanwhile heat a sauce of 1/2 cup of soy sauce, 1/2 cup sugar, 1/2 tsp grated fresh ginger, 1 clove garlic. Mix 1/2 tsp cornstarch with 2 TBS mirin and add to the sauce. When the thighs are done, slice them and pour over the sauce. Very good! Wed Feb 25 12:01:14 -0800 2009 4451202 124339 bnemes3343 2 4451306 Thanks. I wouldn't buy them because I'm used to having the bone and skin - I think both add flavor. This teriyaki sounds good; but wouldn't it be even better with bone-in thighs? Wed Feb 25 12:05:42 -0800 2009 4451290 98500 Bat Guano 3 4451312 They would probably still be good. I don't think the bones in thighs are as important as they are in the breast meat though. The boneless for this just makes it easy to slice them when they're done (but I definitely would remove the skin first for this recipe). Wed Feb 25 12:07:46 -0800 2009 4451306 124339 bnemes3343 1 4451304 Toss 'em in a saucepan, pour in enough beer to cover, sprinkle some sugar on top, add a little soy sauce, maybe a little fruit juice (pineapple, orange, apple, etc.) bring to a slow boil and cook (uncovered) until liquids are reduced to syrup, serve on boiled rice with sauce over top. Wed Feb 25 12:05:09 -0800 2009 4451202 203621 todao 1 4451348 One of the Chicken Marbella threads says it is good made with skinless breasts. As I was very happy with CM made with regular thighs, I would not hesitate to try it with skinless/boneless. I had the individual ingredients on hand but afterwards realized that olive tapenade could be used as a shortcut. It has all of the CM marinade ingredients except the prunes, which can easily be added. The marinated meat goes into a baking dish, sprinkled with brown sugar, with the marinade ingredients and wine poured on, then baked for an hour. Don't know if that's quick enough. This link is about a dish called Aunt Lydia's Chicken. It isn't specific but the sauce - I think they probably mean something in which the chicken is marinated- ingredients are given, as are options for the vegetables and other ingredients. Keep meaning to try this. http://chowhound.chow.com/topics/359569 Wed Feb 25 12:21:03 -0800 2009 4451202 159317 greygarious 1 4451403 If you have a slow cooker or crockpot , the thighs are delicious cooked in it with cream of chicken soup, you can use any kind of cream soup. Also have used tomato sauce. Wed Feb 25 12:37:18 -0800 2009 4451202 171261 LadyCook61 1 4451404 Roast at 400 until done, 30 to 40 minutes. Chop them up into small pieces, place in bowl. Add juice of one lemon (for 5 or 6 thighs). Add a teaspoon or two of chopped tarragon and half a chopped onion. Make a mayo by putting two egg yolks in food processor, adding more lemon juice, salt, and then drizzling canola oil into the running processor until it emulsifies. Mix the mayo with the chicken mixture, and you have a very fresh and light tasting chicken salad. Wed Feb 25 12:37:24 -0800 2009 4451202 11273 JonParker 1 4451473 I add soy, ginger, garlic a dash of red white wine vinegar, 1 lime juiced, zest of the lime, cilantro is you are cilantro fan like me and 1 small onion. Marinade all day of even over night for the following evening. I either use a grill pan, or outside grill or broiler. A slice and serve with a side of mix grilled squash and a light vermicelli with nothing more than garnished with a little sesame oil and scallions. Easy and simple. I also use them in my slow cooker with some red wine, chippolini onions, fennel, garlic, carrots, some tomato paste and diced tomatoes, stock and some fresh herbs. Slow cook on low all day It is rich great dish. I like to serve it with some good crunchy French bread, lightly grilled. NOTE: Sometimes I go a lightly brown the chicken just for a minute and then let cool and put in the crock pot with the vegetables and herbs. In the morning I remove the crock pot to let warm up a little and then before leaving for work add my liquid turn on and let cook. It is a very comforting. Sometimes I add some whole criminis as well. Just depends what I have in the refrig. Wed Feb 25 12:57:24 -0800 2009 4451202 232829 kchurchill5 1 4451517 I use boneless skinless thighs all the time instead of boneless skinless breasts. My favorite easy way of preparing is to brown on both sides in skillet ~~ then add KC Masterpiece low sugar BBQ sauce and equal amount of water and let them cook until water is evaporated. Makes for delicious thighs I can take to work for lunch. Wed Feb 25 13:07:26 -0800 2009 4451202 109905 laliz 1 4451520 I frequently use boneless skinless chicken thighs. I find the meat to be much more flavorful than breast meat. Two of my favorite recipes to prepare using thighs is quick chicken posole and slow cooker jambalaya. Wed Feb 25 13:09:13 -0800 2009 4451202 266288 ypman 2 4451572 Totally agree. Chicken thighs are cheaper than breasts and are pretty much impossible to overcook. Great flavor. Wed Feb 25 13:20:59 -0800 2009 4451520 124339 bnemes3343 2 4451872 I second jambalaya, tacos, enchiladas, lettuce wraps, quick cassoulet Wed Feb 25 14:37:02 -0800 2009 4451520 218554 BeefeaterRocks 1 4451582 I like the bone and skin too, but like the other posters, I use these all the time. They're great to have for super fast meals. Pounded and marinated in tandoori seasoning, then i make wraps w/ mango chutney and lentil salad, one of our favorite picnics. I pound and flour or bread them for chick parm or piccata style dishes. kchurchill's slowcooker w/ wine sounds really good. I bet it'd be really nice shredded up a bit as "bolognese" style pasta sauce for non red meat eating company. They're great for sandwiches. Better than breast and cheaper. If you pound them it's almost instant food. I get them at costco like your GF because they great to have in the freezer for no shopping days. Wed Feb 25 13:24:26 -0800 2009 4451202 136906 lucygoosey 1 4451591 I marinade in some simple olive oil and red wine vinaigrette (I use bottled is really stressed and absolutely no time), but it is so quick to make unless you don't have the ingredients. Some garlic, oregano, olive and vinegar. Marinade all day and then grill inside or out and broil. Great in a guesadilla. Add some cheese and some onion a few condiments. Roll up in a tortilla with your favorite veggies lightly pan sauteed. Grill and add to pizza crust with your favorite cheese some mushrooms, sliced onions Great over some penne tossed with fresh arugula some cheese and grape tomatoes and some fresh mushrooms. I add the mushrooms the last minute just to heat up with the pasta, drain and toss with the arugula, tomatoes, chicken and cheese. I use the same marinade (save some from the marinade fr the chicken aside) so you can add it to the pasta to make a light sauce. Some marinated artichokes also are a great quick simple addition chopped up. It is very easy, but still a nice hearty dish. Olives are also great and roasted red peppers as well. Wed Feb 25 13:26:55 -0800 2009 4451202 232829 kchurchill5 1 4451614 They're perfect for stir fries or Thai curries. Dinner in no time... Wed Feb 25 13:32:02 -0800 2009 4451202 58743 alanbarnes 2 4451658 Absolutely perfect for that. Wed Feb 25 13:43:00 -0800 2009 4451614 232829 kchurchill5 1 4451681 1 time I bought a GIANT pack, I marinated them all in just a simple vinaigrette and then grilled them all lightly or broiling is fine. Then I bagged them up. I love cooking them that night. But they were great for quesadillas, salads, sandwiches, even through in a saucy pasta dish of your choice. Even a fritatta or hash using leftover potatoes, carrots, peppers and the chicken. Top with a poached egg and some cheese. I don't always like to pre cook that much but it was like 2 weeks of dinners and made live so easy. Besides you could still add lots of other ingredients to make each dish different. Wed Feb 25 13:46:36 -0800 2009 4451202 232829 kchurchill5 1 4451687 Stuff and bake, is my favorite way to take advantage of these babies. Of course that's a bit more elaborate than the dish you're looking for, unless you're one of those people who always has stuffing lying around... Wed Feb 25 13:47:23 -0800 2009 4451202 11478 Will Owen 2 4451738 I always put extra slices of baguettes of bread in the freezer. I usually take it out and quick chop, saute with some butter, garlic and onion and if I don't have peppers or mushrooms I always have roasted reds, I use them and add some cheese. Instant stuffing. Sometimes when I make a stuffing I make extra purposely and stuff in small snack baggies, Just enough for 3-4 thighs. Wed Feb 25 13:59:21 -0800 2009 4451687 232829 kchurchill5 1 4451724 I just made a creamy cajun dish with these a few days ago, turned out pretty tasty. Had to go and buy some andouille sausage for it but other than that, it was very easy: 2 or 3 chicken thighs, cut up into bite size chunks Creole seasoning (I use Tony Chachere's), about 2 teaspoons 1 onion, cut up finely 2 green onions, sliced 2 cloves garlic, crushed 1 red bell pepper, chopped 1 or 2 links of andouille sausage cut up into bite size chunks 2/3 cup low-sodium chicken broth 1/2 cup heavy cream Fresh parsley for garnish Season chicken with Creole seasoning. Heat 2 Tbsp. vegetable oil over medium high in a skillet and add the chicken chunks, turning to brown on all sides. Remove from pan, leaving any drippings/oil. Add the onions, bell pepper and garlic....cook til softened, then add the andouille chunks (which are already cooked, that's the only way I can buy andouille here in SW FL). After the andouille cooks for 2 or 3 minutes, add back in the chicken pieces. Add the chicken broth and bring to a boil; turn down heat and cover pan. Let it cook for 20 minutes. Remove lid and add the cream, turning up heat to a simmer and let it thicken. Remove from stove and serve over rice, sprinkled with fresh parsley. *Note: I did add more red cayenne pepper to this as it wasn't hot enough for me...the Chachere's is a little hot but adding more of that includes more salt, too and I didn't want more salt, just more heat. Remember that the sausage is usually pretty salty, too.* Wed Feb 25 13:55:28 -0800 2009 4451202 11983 Val 1 4451781 i'd use them in a fricassee, chicken cacciatore, or this Eating Well recipe that i love... http://www.eatingwell.com/recipes/chicken_pear_leek_sauce.html i also found a thread with a similar query for other ideas... http://chowhound.chow.com/topics/536388 Wed Feb 25 14:12:46 -0800 2009 4451202 103920 goodhealthgourmet 2 4458440 The yogurt marinated chicken dish that I posted on that thread remains a quick and delicious favourite of ours. Fri Feb 27 12:45:35 -0800 2009 4451781 10985 MMRuth 1 4451793 I forgot one, sorry to send another post. This is one I also use with my chicken that I marinade in just a simple vinaigrette. I make a casserole with a base of frozen spinach, then topped with 1 large white onion thin sliced. Then mix with the marinaded chicken diced with some of the dressing, black olives halved, artichokes hearts chopped and some zucchini thin sliced in rounds. Top the onion mix and then top the entire casserole with feta and then tomato slices. Salt and pepper and some bread crumbs and olive oil drizzled. Drain the spinach and put in a casserole dish sprayed with PAM or non stick, Add and spread the spinach out, add the other ingredients and cover with foil and cook 350 for 45 minutes. Remove the foil the last 10 minutes to brown the bread crumbs. I don't considerate it very gourmet however it is very good and quick. I usually put it all together the night before and then bake (everything except the bread crumbs) It takes about 10-15 to put together and 30-45 depending on the oven to cook, 1 hr great dinner and great leftovers. Serves 8 Wed Feb 25 14:15:32 -0800 2009 4451202 232829 kchurchill5 1 4451847 I cook with these all the time and almost never use chicken breasts anymore. They are quick and easy and the dark meat has a nice flavor for so many recipes. One of my favorite preparations is a marsala chicken: http://www.phoo-d.com/2009/02/marsala-chicken.html It's fairly quick, very tasty, and can be dressed up or down. Phoo-D Wed Feb 25 14:28:53 -0800 2009 4451202 226727 Phoo_d 1 4451920 For a quick dinner, I cut them up into good sized cubes, and use one of the widely available jarred curry sauces. A little basmati rice, and you have a very quick, delicious Indian meal. Wed Feb 25 14:48:36 -0800 2009 4451202 34558 roxlet 2 4940896 I always did this and then last time I wanted a curry it was too hot to cook so I threw the thighs and sauce into the slowcooker and let them go for about 5 hours or so and it was amazing. I think I will always cook my curries that way from now on if I'm using jarred sauce and not homemade. Wed Aug 12 14:13:53 -0700 2009 4451920 1101235 mcgamilton3 1 4452031 I like to make a quick stew with artichokes, potatoes, lemon, and olives. It's a recipe my whole family likes and it's quick enough to make for a weeknight dinner. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1559188 We also like to do a BBQ Chicken Tikka. Marinate them overnight in yoghurt, garlic, ginger, lemon, and whatever spices you like, and then throw them on the grill. Wed Feb 25 15:23:52 -0800 2009 4451202 257456 Brunhilde 1 4452052 Hey! For something a little different you could do a "white" lasagna w/ chicken instead of the traditional meat/red style. Also, I have recently become a HUGE fan on this quick cassoulet recipe. Seriously - please don't knock it b/c it is a 30 Minute Meal... it is SO tasty, and EVEN BETTER a day or two later: http://www.foodnetwork.com/recipes/rachael-ray/rustic-meat-and-bean-pot-recipe/index.html (I've just been doing the chicken and sausage each time I have made it.... scrumptious!) Wed Feb 25 15:28:21 -0800 2009 4451202 101616 Tehama 1 4452297 was just leafing thru the Feb issue of Food & Wine & spotted this... http://www.foodandwine.com/recipes/chicken-wild-mushroom-and-roasted-garlic-saute Wed Feb 25 17:00:22 -0800 2009 4451202 103920 goodhealthgourmet 1 4452327 A dish that my SO mentioned as a "repeat" the other day used BS chicken thighs....basically, I marinated strips of thigh meat in a mixture of grainy Dijon mustard, Texas Pete hot sauce, Tony Chachere seasoning, black pepper and a touch of honey. I then did the 3-dip traditional coating (flour, egg wash, bread crumbs), browned them in a pan with a film of olive oil, and put pieces on top of a salad greens tossed with orange segments and homemade honey mustard dressing. Hope this helps! So many good ideas, I'm thinking about picking some up myself....:) Wed Feb 25 17:13:37 -0800 2009 4451202 67581 4Snisl 1 4452391 Bat Guano: If you could make it the day ahead, I'd say dust the thighs in flour and try them in this spicy stew - http://www.chow.com/recipes/13562 -- I'm addicted. if not, poach them and then shred and toss with tomatillo salsa and use in enchiladas or the like. Wed Feb 25 17:37:04 -0800 2009 4451202 40984 aidam. 1 4454668 Thanks, all. Turns out my GF had an idea in mind already, this pasta dish with chicken and mushrooms: http://www.epicurious.com/recipes/food/views/Pappardelle-with-Chicken-and-Mushroom-Ragu-350224 But now I have lots of ideas for the ones we've got left. Thanks! Thu Feb 26 11:28:39 -0800 2009 4451202 98500 Bat Guano 1 4454774 You can substitute your chicken for what they call for. This is a really great recipe and we make it often. Good Luck. Chicken Thighs Roasted With Ginger, Chiles and Soy 4 servings 2 tablespoons minced fresh ginger 1/2 serrano chile, minced 2 cloves garlic, peeled and minced 1/4 cup soy sauce 1 tablespoon vinegar 1 tablespoon brown sugar 1 teaspoon oil 8 skin-on, bone-in chicken thighs Combine all ingredients in a gallon freezer bag or glass bowl. Marinate in the refrigerator for several hours or overnight. Preheat oven to 350 degrees. Arrange chicken, skin-up, in a baking dish just large enough to hold the pieces in one layer. Pour all remaining marinade over the chicken and bake for 1 hour and 15 minutes, or until skin is crisp and chicken is well cooked. Serve with the baking juices. (From chef Deborah Schneider of Premier Foods at the Del Mar Fairgrounds and Race Track) Thu Feb 26 11:52:13 -0800 2009 4451202 21396 normalheightsfoodie 1 4454993 Much more flavor than the equivalent breast meat! I couldn't buy them in the past because the ex wouldn't eat anything but boneless skinless breasts. Problem solved. : ) Thu Feb 26 12:43:23 -0800 2009 4451202 12752 MsDiPesto 2 4455273 "Problem solved" LOL Thu Feb 26 13:53:24 -0800 2009 4454993 109905 laliz 1 4456022 Eat them and enjoy! When one of my megamarts have chicken thighs on sale for &0.69/lb I buy a bunch of family packs then bone and skin them. These are put into freezer bags for quick meals. I just served some up tonight that was served over an Asian slaw salad. So much better than breasts. Thu Feb 26 18:14:35 -0800 2009 4451202 89493 scubadoo97 1 4456478 They make a great chicken version of the classic coniglio all'ischitana, or rabbit Ischia style--saute brown in good olive oil with a couple fat cloves garlic, salt, red pepper, and a little white wine, deglazing. Add a handful of cherry tomatoes, halvesd and reduce a bit with rosemary, some thyme, or whatever herbs you fancy. Cook uncovered until thighs are done and you've a fairly slick, not too red pan sauce, probably oiler than you'd planned. Remove chicken, cook spaghetti al dente, and swirl cooked pasta in skillet in a great but not abundant sauce. More fresh herbs. You can add as much tomato (canned plum are OK) as you wish, but the ideal is a dish "in bianco", or with mostly white, concentrated pan juices. Grated pecorino on the pasta. Wine: reds, a nice piedirosso or young aglianico, or, whites, a falanghina. Thu Feb 26 21:45:14 -0800 2009 4451202 249467 bob96 1 4458388 I was inspired by the thread, I used Chicken Thighs last night to make chicken with 40 clove of garlic, from the BAREFOOT CONTESSA. I did not have Thyme in the house, I subbed, fresh rosemary and sage, and added two small diced taters, served with roasted asparagus, zuchini and rice. http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html Fri Feb 27 12:29:48 -0800 2009 4451202 21396 normalheightsfoodie