Ususally use bone-in chicken, but these chkn thighs are boneless and skinless. Best way to cook?
Are they best suited for baking or perhaps braising? I like to cook thighs, and the store only had boneless/skinless for today.
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There is a great recipe in Julia Child and Jacques Pepin's cookbook from the 80's. Basically you make a sausage based bread stuffing and lay it over pouned skinless, boneless thighs. You wrap them in h/d foil and bake for 45 min then remove foil and bake another 20-30 min. They are very tasty indeed!
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Grill them and sauce with teriyaki sauce (store bought or homemade). Hands down my favorite method. I also enjoy them marinated and cooked Korean BBQ style.
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ChristinaMason
Dec 3, 2011 12:57 PM
B/s thighs are great if you glaze and bake them. I like this recipe adapted from Hound LindaWhit.
Chicken Diable
5-6 boneless, skinless chicken thighs
3 Tbsp butter or margarine
1/2 cup honey
1/4 cup spicy brown mustard
1/2 tsp salt
1 tsp Indian curry powder
pinch of red pepper flake or squirt of Sriracha pepper-garlic sauce
1 tsp. soy saucePreheat oven to 375°F. Wash chicken pieces; pat dry. Melt butter in a medium bowl in the microwave; stir in remaining ingredients until well blended.
Roll chicken pieces in sauce to coat both sides; arrange smooth side up in a glass dish/casserole with the thin edges tucked under (I line with foil first for easy clean up). Brush tops with more glaze and bake in preheated oven for 30-35 minutes until chicken is tender and the glaze is thick and golden. Serve with rice.
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re: ChristinaMason
I love how this recipe keeps coming around. While I can't personally vouch for Christina's adaptations, in general terms I do appreciate her taste, and the original is in fact delicious and easy.
Otherwise: cassoulet, about which I think I'm annoyingly vocal, or The Kitchn's 'Chinese No-Clay Pot Chicken Casserole,' which I have mentioned too. You can make any number of tacos or fajitas.
There are, of course, things that are better with bone-in thighs. Braising is pretty foolproof, though; try tarragon and lemon (plus then you get to use capers if you'd like :).
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I use boneless skinless thighs for basically every chicken dish short of roast chicken. Thighs have more flavor than white meat, and they are enough of a pain to bone that I'm happy to pay someone else to do it. You can use them for every recipe that calls for chicken breast, and more. Marinate and grill them, use them for chicken kebabs, use them in stir-fries, bake them, etc.
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re: travelmad478
I'm with you - I much prefer thighs, more flavour and juicyness.
One of my recent favourites for cooking them is 'squashed chicken' - I marinate them in harrissa (or any other kind of marinade) then put them in a pan with a heavy pan on top and cook for about 10 minutes without touching, then flip over, put the pan back on top and cook for another few minute. The outside is lovely and crispy and is a quick way of cooking.
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I always skin my chicken thighs and often bone them too. Recent dishes have included stuffed with fontina and sage, wrapped in proscuitto and then sauteed until done, then made a white wine pan sauce. Baked on top of white beans, chicken stock and rosemary in oven. Braised with cabbage, Chinese sausage and Asian seasonings. Browned and added to a tomato sauce, served over pasta.
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re: cutipie721
This recipe is for 2 people--4 thighs. In ovenproof pan, brown chicken thighs, remove and saute thinly sliced garlic in same pan with olive oil. When golden, add can of drained white cannellini beans, chopped rosemary/sage, s&p, 1/2 chicken stock. Put thighs on top, bake in 400 degree oven for 40 minutes--keeping an eye on the liquid, you want it to reduce heavily by the time it comes out of oven but it needs to be watched because you don't put a lid on this because you want the chicken to keep browning.
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