Chicken Thighs

SallyUK

Thanks for the replies.

It's for this recipe http://www.bbc.co.uk/food/recipes/database/coqauriesling_87121.shtml

so would you still cook them as they are, or try and debone them?

Sal
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morwenna

I would try with the bone in - I find it gives a better flavour that way. I often cook with the bones in and de bone (fussy DS) before serving, it's easier than my inept amateur attemps to raw bone things :rotfl:

troll35

I too wouldn't bother de-boning them...too much effort. Having read the recipe I would probably brown the chicken thighs and partially cook them in the pan for about 20-30 mins before following the recipe, so that the chicken is cooking for around 1 hour. You may have to add a little more wine/stock if you increase cooking time.

noonesperfect

Just for future reference, Asda and Sainsburys both sell boned skinless chicken thighs, usually on top shelf out of direct view!!

SallyUK

Thanks everyone.

And thanks too to noonesperfect for that info, I've never seen them there before! lol

Sal
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noonesperfect

I think they try to hide them Sally as they're much cheaper than the breast fillets they want you to buy :rolleyes: .

281273

Ive got 2 kilos of chicken thighs to cook through.

Ive got a slow cooker and loads of veg at the ready but unsure of exactly what to do.

We dont like too spicy food. Ive just made my first homemade chilli and nearly messed that up. Last night I made a carrot and lentil soup x2 for the 5 of us. And im just about to start on some dried soy mince for a savoury mince.

What is the best thing for me to do to get as many meals as possible out of the thighs.

Ive had a little search through but im running between the kitchen and the computer so i might have missed so ideas.

I had my colon removed 2 months ago and im now trying to build up the freezer again, ready for when im trying to cope without my mum's help.

Thanks for all the help i know i will get

LearningToSave.

...i picked some up earlier really cheap......please,please pretty please tell me something exciting to do with them for tea!!!!

green1970

I tend to do a big coq au vin with chicken thighs.

I brown some pancetta or chopped up thick streaky bacon (about 100g) in the pan and take them out when they're golden. I use about 10 thighs and brown them in the bacon fat skin down until they're golden on both sides - then remove them.

Add 2 finely chopped onions, 2 chopped sticks of celery and a large chopped carrot and sweat these off in the fat that's left in the pan until all the bits from the chicken and bacon have come off the bottom of the pan, yum! Add 2 sliced cloves of garlic and then throw the chicken and pancetta back in the pan.

Sprinkle on a couple of tablespoons of plain flour and stir it all together for a couple of minutes. Add a few sprigs of time and a few bay leaves. Then pour in a shot of brandy and a whole bottle of red wine. Then top up with chicken stock (made up with stock cube is fine) until everything is covered with liquid.

Throw in a load of peeled baby onions and mushrooms and give a good stir.

Leave to cook for a good hour/90 minutes, stirring occasionally - leave the lid off for the last hour hour until the sauce thickens and the chicken just falls off the bone.

Serve with hot Ciabatta bread to dip in it - gorgeous!

Fitzio

Right, I know this is probably really obvious to most people, but I have never bought chicken thighs before. We usually have breasts, but they are so expensive, that I thought I would buy thighs instead. I bought boneless, skinless thighs. Does anyone have any recipes for them? Can I just chop them up and use them in the same way as I might make chicken breasts in a sauce?

When I find recipes that ask for thighs on the bone, I am immediately put off as I don't know if it makes any difference! I just thought it would be easier to buy boneless ones to start with.

Thanks.
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