Chicken Thighs

Hardup_Hester

Wrap each thigh with a slice of ham & cook in a sauce made of a tin of toms & a pinch of herbs

delain

i had an idea of something i wanted to make that i read on here, can't find the blinking post now!

But i wanted to do chicken thighs stuffed with mozzarella and chillies, and possibly cook it all in a tomato based sauce. Would this work? Could i do it in the slow cooker? do i have to cook the chicken in the oven on its own? how do i get the chicken things to stay together?

lots of questions from a novice cook :rotfl:

Thanks in advance for anyone who can help

tandraig

I dont know the recipe you mean - but if it were me - I would start by boning the chicken thighs- not difficult, you just slit them down where you can feel the bone work knife under the bone and remove it. then stuff in as much cheese etc as you can. I do this bit with sage and onion stuffing then roast them off. oh and i use cocktail sticks to hold them together (did consider using the stapler but OH said sticks better as you can see them) Joke!!!!

I dont see why you couldnt do them in tomato based sauce in slow cooker - the only concern i would have would be cheese disappearing. but as i dont have a slow cooker I could be wrong. the slow cooker owners on here will no doubt advise!!!

ChocClare

You'd need to bone the chicken thighs (ie cut the bone out - it's easy to find). Then you can either mix chopped mozzarella with fresh chopped chillies and a little oil OR use dried chillies OR use chilli powder smushed into the mozzarella. Place the mozzarella mix on one edge of your chicken thigh and roll up. Secure with small skewers or cocktail sticks.

I would then be inclined to fry the chicken both sides to seal it - just a couple of minutes each side in some hot oil. Remove chicken and put on a plate. Into the frying pan tip a tin of chopped tomatoes, a chopped onion,a grated carrot, a glug of oil, a clove of crushed garlic, some mixed herbs or oregano and a good teaspoonful of sugar. Scrape round the pan with your spatula to free any chickeny bits. Bring to the boil and simmer for about fifteen minutes. Zhuzh it with a stick blender thingy if you want it smooth. Now put your chicken and any juices on the plate back in the fyring pan. Stir round. Now transfer the whole lot to your pre-heated slowcooker and you're done.

I guess you could do the tomato sauce in the slow cooker - if you weren't worried about its being smooth, you could just put the whole lot in "cold" as it were. Then, when it's finished cooking, you could remove the chicken pieces, zhuzh up all the sauce in the slowcooker. put the chicken back and serve (or just put your chicken out on plates, zhuzh the sauce and serve if you're doing it for the family).

euripidesralph

Hi All

This is only my second post so If ive put it in the wrong place i really apologise (im new and a bit unsure):huh:, I did a search but the only thread didnt seem to active anymore (not beyond the realms of possibility that it is and I got confused!! :rolleyes:the insomnia has hit after a horrendous week at work!!)

So heres my question, taking into account that Im cooking challenged and hold the crown in my circle of being the only person to ruin super noodles, I found a yellow stickered packet of chicken thighs in tescos, froze them and now not sure what to do

OH and I are getting married in 6 weeeks so we basically have to try and live on buttons until after then, I have read a lot on these forums about making chicken stock so I was thinking to defrost then use the meat for one thing and the bones for stock

so

can I use thigh bones for stock?
what might be the most economical way (and tastiest) to use the meat?
Can I refreeze whatever dish the meat has gone into even though I will have defrosted the whole thigh? and how long will it last?
How long does stock last for in the freezer?

Sorry for all the questions, but consider me a reforming fast food junkie hopefully trying to show her soon to be husband there is a possibility of morphing into nigella lawson at some point in the next 30 years!!

must just say to all of you thank you for the inspiration to become an OS'er Ive been lurking and its made a pretty big difference to my lifestyle and attitude.:T

Ok really must try to sleep now

thanks in advance
xxxxx

omen666

Spanish chicken, love the chicken tonight sauce for it too. I add mushrooms and sweet peppers and have it with rice

esmf73

You can use the chicken thighs for Spanish chicken, it's lovely and yes, provided the food is cooked, you can refreeze afterwards - BUT NOT AGAIN!!!

Simple recipe for Chicken that I use - a bit Spanish - and I cut all sorts of corners!!!!!

In a large oven proof dish put the chicken thighs (upto you if you want to take the bones out - its a hassle and messy - so forget the stock idea).

In a frying pan fry (until almost see through - but not black) cut up onions and crushed garlic; add some cut up peppers mushrooms whatever takes your fancy and lightly fry them off. Put in the oven proof dish. Add a tin of chopped tomatoes, a good dollop of tomato puree and 1 pint of chicken stock (use a stock cube).

Cook in the oven (200 degrees) for about an hour. Then serve it with anything you like - rice, potatoes etc. Rice will go further.

You can then eat or freeze this dish.

I also add chopped up butternut squash, courgettes and basically any veg that I have in the cupboard. Once you get experimenting it is easy to vary recipes and throw in things you have in the cupboard.

Best of luck

euripidesralph

thats fab, thank you
I hadnt even thought about spanish chicken and thats exactly what I was looking for !!

xx

CCP

Chicken thighs always make me think of my mum's soupy chicken stew - it's super-easy and I still make it occasionally for nights when I really don't feel like cooking!

I just brown the chicken thighs in a bit of oil, then put them in an oven-proof dish; brown some chopped vegetables (whatever you've got) in the same pan, then pour in a tin of ready-made vegetable soup (I prefer tomatoey ones rather than creamy ones, but either should work). Bring to the boil, add a couple of handfuls of soup mix (the lentil-based ones you can buy in supermarkets - this isn't essential but I always have some in the cupboard anyway), and pour the hot soup over the chicken. Stick in the oven for a couple of hours on a low heat until the meat falls off the bones, and serve with mash or crusty bread.

Oh, and I'd go with esmf73 on de-boning chicken thighs - I've done it once and it's a flippin' nightmare, so personally I'd advise not trying it!

Olliebeak

I use chicken thighs for a midweek roast - with everything done in the usual way. If I'm using frozen veg, then I do it over the pan of potatoes that are going to be mashed. Stuffing gets made, put into a lid off one of the pyrex dishes and goes on a shelf underneath the thighs.

Can do chicken drumsticks this way as well - I'd use 2 drumsticks per person for adults and 1 for children.

If you buy a pack of thighs or drumsticks, I'd separate them out into however many you need for a meal before freezing them. OR 'open freeze' on a baking tray and then bag once they're frozen to keep them from going into one almighty lump .