Cooking & Baking
Related: About this forumI'm looking for a new chicken thigh recipe!
They are bone-in, skin-on, and I am sick of all the ways I usually make them.
What are your favorite chicken thigh recipes?
CurtEastPoint
(18,550 posts)happybird
(4,516 posts)Sadly, I dont have any honey on hand.
I moved a few months ago and am still gathering pantry items with each trip to the grocery store.
Bookmarked the recipe for after my next trip to the store. I think it could be done in a crockpot?
Thanks!
forkol
(113 posts)Got any pancake syrup?
Brown sugar with a bit of water mixed in should also work.
Also, anything with sugar in it can be made into a syrup. This includes hard candies, juices, even soda (Dr. Pepper is great for this!). You can do a reduction (boil out the water carefully) until you get to a syrup and use that.
Under The Radar
(3,401 posts)Sliced Grilled thighs then cooked with onions in sweet ginger sauce
happybird
(4,516 posts)Thanks!
MuseRider
(34,058 posts)All of my exs have hated the smell of curry powder, so since I have been single and living alone, Ive been currying stuff like crazy!
Thanks!
MuseRider
(34,058 posts)an ex DUer. He was right, it is yummy. I cannot eat a lot of it but wow, everyone loves it. Enjoy!
luv2fly
(2,475 posts)We have so many butternut squash from our garden this year so I'm looking for lots of ways to use it and found this recipe. Made it a couple weeks ago and it was delicious.
https://www.littlebroken.com/chicken-stew-with-butternut-squash/
happybird
(4,516 posts)Grandma used to make squash bisque for our first course on Thanksgiving. As kids, we hated it. My BiL, a die-hard veggie hater (ugh), still jokes about it. In my 20s, I finally realized how delicious the bisque was and Ive been in love with butternut squash ever since.
Thanks!
soothsayer
(38,601 posts)A can or two of diced tomatoes. Salt, pepper, herbes de Provence.
Pan sear the thighs, throw everything else in, cook until the thighs are done and the sweet potatoes are soft.
So very, very delicious.
kirkuchiyo
(402 posts)White chicken chili. Of course I make it up as I go every time so I have no recipe.
BusyBeingBest
(8,049 posts)pretty easy.
happybird
(4,516 posts)Sounds wonderful and very versatile. Definitely picking some up at the store next time.
Thanks!
BusyBeingBest
(8,049 posts)on chicken after seeing Chris Kimball (bow-tie guy on PBS who used to be on America's Test Kitchen) making a baked chicken recipe with it on his new show, my family liked it.
nebby70
(471 posts)... try on bread with a bit of olive oil to 'hold it down'...
... try it over scrambled egg with some 'fried' red tomatoes ...
... of course, hummus with pita and a dash of zahtar ....
you'll love it....
BusyBeingBest
(8,049 posts)good stuff.
bamagal62
(3,218 posts)And sprinkle with Trader Joes 21 season salute. Roast in a big pan with veggies. Delicious. (Their seasoning is magic.)
global1
(25,168 posts)Season the chicken thighs with salt & pepper
Brown the chicken thighs in EVOO with some minced garlic in a large cast iron pan.
Add about a 1/4 cup of chicken broth.
Add 1 jar of apricot jam
Add balsamic vinegar or a balsamic reduction to pan. (I usually add at least a couple of tablespoons.)
Throw in a couple of sprigs of fresh rosemary.
Cook until the broth/jam/balsamic liquids start to reduce and become syrupy.
Make sure the chicken temps out as cooked.
Serve with garlic smashed potatoes (par-boiled to soft). Smashed. Mixed with EVOO, garlic, salt & pepper to taste and seasoned with more rosemary, italian spices or thyme. Place in oven till they start to brown around the edges.
Variation: you could substitute Orange Marmalade for the Apricot Jam - either works well and tastes great.
Laelth
(32,017 posts)-Laelth
global1
(25,168 posts)Rub chicken thighs with cajun spices.
Brown thighs in EVOO in a large cast iron pan with minced garlic.
Add three cans of Margaret Holmes - Tomatoes, Okra and Corn
Cook till chicken reaches the correct temp for chicken.
Serve thighs on a bed of white rice soaked with the Tomatoes, Okra and Corn veggies.
Danmel
(4,892 posts)Danmel
(4,892 posts)Patterson
(1,525 posts)Start sautéing. Add carrots, potatoes, celery, onions. Slice potatoes thin like a coin. When they are flat, you can mash them into the chicken juice and the are really tasty. Add seasonings as you wish.
happybird
(4,516 posts)Potatoes mashed in chicken juice
R B Garr
(16,920 posts)Thanks for this thread and all these wonderful recipes!
happybird
(4,516 posts)Between reading the recipes, checking my cupboards for ingredients, and trying to respond to the posts I am overwhelmed. In a good way! They all sound so good, Ive been bookmarking and copy-pasting like mad.
Thanks to everyone!
SeattleVet
(5,468 posts)I use the sauté function to brown the skin and meat sides, then add a can of San Marzano tomatoes (I use the peeled ones, and cut/mash them up into small chunks) and an assortment of herbs (I usually add fresh-pressed garlic, oregano, basil, bay leaf, and some red pepper flakes).
Give it 15-20 minutes on high pressure and you'll have some fall-off-the-bone thighs in a rich tomato sauce. We like to serve these with either pasta or rice.
Super quick and easy, and you can prepare a couple of meals quantity in one session.
spinbaby
(15,073 posts)The video is in an earlier thread. It was a bit fussy to make, but really turned out well.
Warpy
(110,909 posts)There are as many recipes as there are cooks, but it's basically chicken and succotash stewed together. It can be served with rice or potato or eaten by itself. You can water it to make it soupy or have very little liquid, at all. I like it thick and with a side of skillet cornbread.
Laelth
(32,017 posts)Yum!
https://cafedelites.com/chicken-tikka-masala/
-Laelth
Kali
(54,990 posts)green chile salsa cream sauce - can use pieces or flattened boneless skinnless breasts (don't brown them they will cook too much) for a couple of lbs of chicken:
brown chicken then pour over, bake for however long till done (I bake by temp now, so time is never very accurate) but maybe an hour at 350 on up to 400 for BSbreasts - depending on cuts.
you can just use some Trader Joe or Herdez green chile salsa right out of the jar or make your own by charring some chiles, and tomatillos (three or four of each) under the broiler, then toss in a blender with a big handful of cilantro, a couple garlic cloves and a teaspoon of salt (or use a half jar ~ 1 cup of salsa plus the cilantro) add a half cup of heavy whipping cream and pour over chicken
MissMillie
(38,454 posts)I forget if I saw it on Cook's Country or ATK, but they had what looked like an amazing recipe.
Retrograde
(10,070 posts)there are 6-8 thighs in each package, more than two people can eat for one meal, so I keep in mind what can be done with the leftovers. Lately I've been baking them: this week, I rubbed them with a za'atar/chile/garlic/cumin rub and let them sit for a few houts. Then I put them in a single layer in my cast iron skillet (they just fit) and baked them for 30 minutes at 350. There's usuallly some liquid in the skillet, which can be made into a gravy or saved for soup if you're so inclined.
Now the question is, what to do with the leftovers?