Chicken Thighs

LandyAndy

Penelope_Penguin wrote: »

Seeing as they're cheaper than the supermarket, we all win and I'm not complaining

But...they aren't as cheap as they would be if he didn't bone them.:p and.....the bones add to the flavour.:)

RhiBi

I did an online shop a month or so back, and I accidentally irdered a bag of value chicken thighs rather than breasts! Not really sure what to make with them, I'd want to take the skin off them.

I'd love a curry with them, but I know my DD's won't eat that, so I was looking for a good, cheap nutritious meal. I've got a slow cooker so can use that!

Thanks

JulieGeorgiana

I use theigh meat the same as breast...! Stews, casseroles, curries, stir frys, pizza, soups etc

I am in the habbit of roasting them all in one go... then picking off the meat and dicing it... throwing the skin for the cats... and then divide the meat up and freeze for use in meals.

Theigh meat is less dry then breast, so tastes really nice, especially slow cooked x

RhiBi

I was planning fajitas for tea this evening so will get them out and attempt de-boning them!

tigerfeet2006

Tomorrow we are having Bacon Roast Chicken and Potatoes. I shall wrap thighs with bacon. Put it in a baking tin, season with s&p and sprinkle a cut up onion over it. Then will push cut up pots around the chicken. Then will sprinkle a seaoning mix over it (2tblsp dried chives, 2tblsp dried basil, 1 tablsp garlic granules, 1 tablsp chilli powder, 1 tblsp black pepper) and bake in a 200 deg C oven for an hour or so. Will serve with veg.

You could strip it off and add to a risotto or chicken and veg pie.

Chicken Adobo is a new recipe for us and will be trying it this week. In a large pot saute some onions. Add chicken and cook until sealed. Add garlic. Put in the SC. Mix 200ml soy sauce, 1/3 cup white vinegar, 1 tblsp sugar, 1/2 cup water and add to pot, add 2 bayleafs and some pepper and stir. Bring to the boil. Addz to the SC. Put potatoes in. Serve with rice.

Thyme Chicken with leeks.

Place sliced leeks in the bottom of the SC. Add whole un-peeled garlic bulb in. Rub the chicken with olive oil and thyme. Place on top of leeks. Serve with veg. The garlic can be peeled out after cooking and will taste lush.

Honey Mustard chicken pot with parsnips

Heat a little oil in a pot, brown chicken and set aside. Put some more oil in if necesary and cook sliced onion. Put chicken back in and add 350g parsnip, cut into sticks. Mix 300ml chicken stock with 2tblsp of honey 2 tblsp wholegrain mustard and pour over chicken. Scatter in tyme sprigs. Season. Bring to a simmer. Cover and cook for 30-40 mins or put in SC. Serve with veg.

Chicken, mushroom and rice one pot.

Tip 200g Basmati rice into a sieve and rinse, leave to drain. Heat oil in a pot and bung in a chopped onion, cook till softened. Stir 1 tsp dried rosemary or a handful of chopped, fresh. Bung in 250g chestnut mushrooms, quartered. Add rice, stir to coat in oil. Add 2 sliced red pepppers, tin chopped tomatoes, 425ml veg stock and chicken. Season with pepper. Bring to boil, give a stir. Put the lid on and cook on low till stock absorbed and rice is tender.

Hope that helps a bit.

RhiBi

Wow, thanks for those, I'll be saving those and using them xx

JulieGeorgiana

De-boning them raw is difficult... even half roasting them makes the job so much easier...!

fajitas sound lovely x

ascot64

You could make a lovely Coq au Vin with thighs in the slow cooker. Chicken, onions, red wine, bacon. Serve with roast potatoes and green beans.

Jojo_the_Tightfisted

Stick in a dish in the oven with a good slosh of vinegar, garlic, salt, pepper and sugar.

Sweet, sticky, tangy and flavoursome, without having kids turning their noses up at it.

No idea what the proper name is but we call it Gabriella's Chicken after the child whose mother taught it to me. She said that back in Angola, it would be served with a chilli pickle for adults and as it is for children.

Is lovely with rice.

nickyhutch

The pipi piri chicken in Jamie's 30 minute meals is really good. Hot, though.