What to do with chicken thighs

I took out chicken thighs for dinner tonight but don't know what to do with them.

Any suggestions? No crockpot recipes...my crockpot is buried in the basement right now.

Re: What to do with chicken thighs

braise it and make caccitorie.. yum love dark meat!

Re: What to do with chicken thighs

Take Terrayaki sauce and Japanese salad dressing- I think it is sesame ginger and mix together . ( I use a 2 cup measuring cup) Make skillet screaming hot add thighs brown on both sides, add mixture and cover , cook about 45 minutes or until no longer pink. My DH loves this to us it tastes like bourbon chicken from the mall. HTH

Re: What to do with chicken thighs

I bake thighs in some Lemon Juice, Garlic and a little cilantro. I used the same 'sauce' to marinate bell pepper (red, orange,yellow). Then poured the peppers over the chicken and let it cook for the last 15 mins. Came out good, and I don't even like peppers.

Re: What to do with chicken thighs

Posted by buttercup

braise it and make caccitorie.. yum love dark meat!

Re: What to do with chicken thighs

I like the directions on the spanish yellow rice box.

Re: What to do with chicken thighs

Anyone want to share their recipe for cacciatore?

I know it involves wine, which I don't have. And peppers, which I also don't have. Can I make it without those things?

Re: What to do with chicken thighs

this may not the authentic way..

-heat up pan w/ olive oil
-add thinly sliced onions and chopped garlic (make sure it doesn't burn)
-sprinkle salt and pepper, then dredge chicken and pan fry in the same pan as the onions and garlic (i usually just move it to side a little bit, or you can take it out of the pan)
-add mushrooms and peppers (you can omit either or all)
-add chicken stock plus wine (i think u can just double up on the stock)
-when it simmers down, add a can of crushed tomatoes and let it simmer and it will thicken because of the flour
-i add a small pinch of sugar and red pepper flakes to it, if the tomatoes are really overpowering..

Re: What to do with chicken thighs

Coq au vin.

Re: What to do with chicken thighs

I do chicken with 40 cloves of garlic. It is a barefoot contessa recipe. I also do Adobe Chicken.

Re: What to do with chicken thighs

Ages ago someone posted this recipe, and I freaking love it.

Emeril Lagasses Garlic Chicken Thighs
Ingredients

8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter



Directions

Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.
Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.
In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.
Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.
While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.
To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.