Hi hounds! So chicken thighs (bone-in, skin-on) are on sale this week and I’m going to grab a few extra packages. I need some new ideas please! I have some fantastic recipes that I usually use for thighs –mostly Cookbook of the Month recipes like Greek chicken smothered in onions and feta, Chicken Marbella, Mario’s cacciatore, a tagine from epicurious (link below). But I’m looking for some new UTTERLY DELICIOUS ideas. Slow-cooked would be great — I don’t mind longer prep time but I’m not into fussy recipes with a kazillion steps unless the payoff is really worth it.
Brown thighs on both sides in olive oil/butter
Remove from pan
Saute rice in drippings
Add a couple cloves sliced garlic
Add double amount of chicken broth (as rice used) i.e. 1 cup rice, 2 cups broth
Add 1 small can (8 oz) tomato sauce
Stir thoroughly and bring to boil
Return chicken to pan, cover and lower heat
simmer for 20 minutes
I bone them out and use them in many ways. Boneless ones sometimes go into a Thai coconut curry dish. The sauce is all creamy and the chicken melt in your mouth tender.
I use thighs for the roast chicken with sumac, za’atar and lemon, from Ottolenghi: The Cookbook. Dead simple, and best if you can marinate for 24 hours.
I also like thighs for this Braised Chicken in Aromatic Tomato Sauce, from a Bon Appetit special issue on the Greek Islands, which I adore.
And really homey for wet weather is this Chicken Braised with Lemon and Garlic, which cooks in the oven. It calls for whole legs, but thighs would be fine. I like to serve it in shallow soup plates with Marcella Hazan’s smothered cabbage, Venetian style, from Essentials of Classic Italian Cooking.
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