Too funny, my mom just mentioned she was using those to make her beloved chicken and dumplings when we spoke earlier today. I haven’t the slightest what recipe she uses but every fall/winter she makes it once a month or so
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I use blsl thighs in any recipe calling for chicken breast- imo they are superior in every way.
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I agree! I just realized that the only chicken part I buy are thighs, usually bone in and skin on to roast. Although I do make a New Mexican style green chile stew with b/s thighs which is excellent.
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Unfortunately, my husband doesn’t like the thigh, so I indulge when he is away.
So far I’ve made and eaten the “in two vinegars” recipe, and have been marinating the “seared-herb marinated” one.
I bought them on sale thinking I’d be making white-chicken chili for a group, but the menu changed.
I have frozen bone in skin on thighs in the freezer, so I’m still gathering ideas.
Same case as you. I love thighs, husband prefers breast. lol.
I’m trying to make a Japanese chef’s chicken meatball recipe tonight. No idea how it will turn out. Will post later.
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I don’t know if you have looked up this link. Not particularly about thighs, but maybe there is some inspirations for you.
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Sounds amazing. So many nice versions!
But I’m “off” rice! Health reasons. My daughter has called it "the devil’s food!
Not USUALLY that hard, unless it’s chicken and rice. How about “Trini” pilau?
Trinidad Pelau; Cooking with Ria
This wknd, my brother made 5 lbs of chicken kiev with deboned and pounded thigh meat. Like an assembly line, first debone and pound thighs, then cheese (he used provolone), Virginia ham layered, rolled, tied. Rice flour, buttermilk, plain breadcrumb coating and bake on cookie trays.
I enjoy chicken thighs in a coconut/red curry bath or stewed with a rich tomato eggplant sauce. Both freeze well.
You have a ton of ideas going already but maybe these will appeal too.
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That sounds like chicken cordon bleu, not Kiev. Kiev is stuffed with herb butter that melts and gushes out when you slice into it. Mmmmmmmmmmmm.
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LOL! That’s it! IT was a busy, food coma wknd, I stand properly corrected.
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Ugh, they even removed the skin (shakes fist)? Maybe cut them into chunks and make 3 cup chicken with it (though I much prefer with some skin on) or chicken kara-age?
You can also marinade in gochujang, soy sauce, a touch of sesame oil and honey or brown sugar, and then grill – make Korean-style chicken thigh? Throw the grilled thighs over rice and it would be pretty tasty.
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The " Seared Herb-Marinated Chicken", after searing.
Looks like I forgot to take a picture of the Chicken Braised in Two Vinegars Recipe, which is probably a good sign.
Now I just have a skin on halibut and a boneless pork butt to cook and eat before husband returns in two days!
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I vote you have halibut tomorrow night (fish and chips?) and make the pork butt into posole verde (with hominey!) for when hubby comes home, stash extras in the freezer for future easy winter meals.
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Ooops! Good idea, but I acted impulsively.
Made some sort of halibut braised in “African curry” and a coconut milk thing.
Poached/braised very gently. Hope it will be okay as leftover, then I can still have it tomorrow.
I love posole. My in-laws serve it sweet and call it porrige.
Husband doesn’t like pork butt. I’m still making it. Husband is more of a loin type. Blech. We are both okay with a tenderloin.
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You are correct, and have actually had Chicken Kiev when I visited the the city.
I did have to discard the shirt I was wearing, and could not ever get that hot butter stain as I cut into the chicken.
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Sounds like some serious deprivation dieting to take place this week! Have not met a stuffed anything chicken I did not love!
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No such thing as chicken overload in my family. But Most certainly put to the test! I have a small bird defrosting for later this week😉.
The provolone/ham filling was sliced thin at the deli which I prefer. I also prefer a non competing bread coating. Some restaurants go overboard on prep.
The flap steak my sister prepared was also a simple prep of soy sauce, fresh garlic and ground black pepper. I’m not a big meat eater but again simply done, grilled I enjoy.
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I wasn’t sure if you were still looking for chicken ideas. One dish I like is chicken Vesuvio - chicken, potatoes, white wine, garlic and peas. There’s a good recipe at proudItaliancook.com
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Chicken Marbella, with no more than 25% of the called for sugar.
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I think I accidentally Flagged or deleted my reply two posts above. Oops.
I wasn’t sure if you were still looking for chicken recipes. My suggestion was chicken Vesuvio - chicken, potatoes, garlic, white wine and peas. A famous Chicago dish.
There’s a good recipe at proudItaliancook.Com.
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