your favourite way to cook chicken thighs/legs?
This sounds a bit weird, and it's one of those things I can't make my family eat so have to have on my own as a guilty pleasure, but I sit them on a bed of red onion rings and parboiled new potatoes, sprinkle with thyme leaves, lime zest and juice and drizzle with some syrup from a jar of preserved stem ginger, then roast (with the skins on, never mind the calories!) The whole is MUCH more than the sum of its parts.....
I love this tasty chicken and dumplings from Sara Moulton's old FoodNetwork show. She always came up with wonderful things and I miss her still.
This has more ingredients than trouble to make.
Chicken and Dumplings
Serving Size: 6
• 8 chicken thighs, skinned and boned
• 3/4 cup all purpose flour
• 2 tablespoon butter
• 1 tablespoon vegetable oil
• 4 leeks (pale parts), thinly sliced
• 4 shallots , thinly sliced
• 4 carrots, sliced
• 2 ribs celery (with leaves), sliced
• 1 bay leaf
• 1/2 teaspoon thyme
• 3 cup chicken stock
• 1/2 cup apple juice or apple cider (I used frozen apple juice concentrate to maximize the flavor)
• 1 1/2 cup all purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoon fresh dill
• 1 cup + 3 tablespoons half-and-half
Dredge chicken in seasoned flour. Shake off excess. In a large heavy kettle melt butter with oil over moderately high heat until foam subsides. Brown chicken in batches so as not to crowd. When browned on both sides, remove chicken to a plate and continue until all the meat is browned.
Stir veggies in the butter/oil mixture about 5 minutes. Add seasoning and cook another minute. Stir in broth and juice. Taste and add salt and pepper to taste. Return chicken to the pot and bring to a boil. Reduce heat and simmer, partially covered for 15 minutes or until chicken is cooked through.
Meanwhile, combine dry ingredients for dumplings. With a fork, stir in half-and-half until just blended. Bring liquid back to a boil. With a 1.5 oz. scoop drop rounded scoops onto liquid. Reduce heat again and simmer, covered for another 12-15 minutes until dumplings are cooked through.
I like Ramsay's "Sticky Lemon Chicken" - basically soy sauce, lemon, sherry vinegar, honey, thyme with sauteed thighs/drumsticks/whatever chicken parts you have around. I like to make this with tenderloins also.
it's really simple to make, good for college students
I also like to just season with salt/pepper/cayenne and saute in some olive oil in a heavy pan (or broil), nice and simple...maybe omit the cayenne and use some herbs...also I usually like to get the skin crisp or semi crisp :D
Thighs are fabulous marinated and grilled...they don't dry out. I use a marinade of vinegar, lime juice, fresh rosemary, fresh garlic, and dijon mustard.
I agree with the other poster who mentions Filipino Adobo...awesome results with a few ingredients and is done on stovetop.
Also 5 ingredient chicken...you basically mix together dijon mustard, (real) maple syrup, curry powder and dried sage...baste your chicken thighs in a crowded pan in this mixture in the oven, uncovered...delectable flavors...it's like a jazzed up honey-mustard concoction.
filipino adobo with a hawaiian twist - simmer chicken for an hour in soy sauce, garlic, pepper corns, calamansi or lime juice, bay leaf and star anise. after forty five minutes, add in pineapple chunks and some of the heavy syrup.
i can give you quantities but go with proportions that appeal to you. you can also pre-fry the chicken before stewing.