All good advice above. If your crowd is used to boneless skinless chicken breast, just do the same with thighs. Chuck the skin and bone (or save for broth), cut the meat into cubes or lengths and proceed as if it were breast. Flatten and smash fillets for chicken piccata or schnitzel, into strips for satay, marinate in soy and cornstarch for stir fry protein in Shanghai noodles, Marsala is a no brainer. As Happy Onion suggests, go for it and say nothing. Sit back and wait for applause.
2 Likes
