ideas for chicken thigh recipes?

[ar]

Hi everyone! I'm new to this comm, and I've got a question. I need to make something for dinner tonight, and I have no idea what--except that I've got six chicken thighs (about 2 pounds) of chicken thighs in my freezer, and I'd really like to try cooking them.

I've never worked with chicken thighs before, only breasts, so I don't even know where to begin. They're not deboned, nor probably deskinned (I can't recall, off the top of my head), and while I can remove the bones and skin, I'd rather not go to all that work today. Does anyone have a reasonably easy (I'm feeling pretty lazy today), flavourful recipe they could recommend? I'd appreciate it so much. ♥

Comments

[onyxlynx]

(Edited to remove Grandma's soup recipe, which was not what you wanted.) A reasonably easy thing to do involves preheating your oven to 350 or 375 degrees, rinsing the thighs, inserting a half-clove of garlic under the skin, rubbing each thigh with olive oil (OK, vegetable oil. I just like olive oil). putting them into a roasting pan, putting that in the oven, and baking around 45-60 minutes. Approximately. (Start checking after 40 minutes; sometime they cook quickly, sometimes they stubbornly refuse to be cooked unless totally dehydrated.)

Bon appetit!

[damned_colonial]

I'd brown them in a deep pan, then make a sort of casserole out of them. I'd probably add a chopped onion, a couple of cloves of minced garlic, a can of tomatoes, some chicken stock, some wine (red or white, I would use either), some chopped mushrooms, some herbs if you've got them (parsley, thyme, oregano, that sort of thing) then simmer on the stovetop for about 30 minutes and call it a sort of chicken chasseur.

I have a bunch of other things I do that start the same way. Like, I could add green olives and preserved lemons and make a moroccan stew. Basically I just like bone-in chicken thighs in stew/casserole dishes.

[pearwaldorf]

That immediately makes me think of chicken adobo (here is another recipe). Chuck everything in the pot and make some rice and you're good to go. If you've done it right the meat should fall right off the bone.

There is also three cup chicken, which is super-easy too.

[inkstone]

Yeah, chicken adobe is definitely the first thing that popped into my head too.

[hermitty]

Recipe calls for a fryer but I've used just breasts or thighs or a mix before. Six thighs should give you enough meat unless they are really small thighs.


Chicken Pan Pie

1 fryer - cut up and boiled till tender
3 boiled eggs
2 cups broth
1 can cream of chicken soup
1 stick of butter
1 cup milk
1 cup self rising flour

Shred chicken and layer in pan. Slice eggs and layer on top of chicken. Add chicken soup and broth. Mix flour, milk, and butter together and pour over the top. Cook at 400 degrees until brown.

[azurehart]

I like to grill mine. I first marinate them with ( I never measure so amounts are approximate) 1-2 cans beer, 1-2 cups red wine, few "dashes" low-sodium soy sauce, 1/4 cup brown sugar, 2 Tbl. sp. tomato paste, & garlic.

Mix this up, add enough water (I usually cook more that just 6 thighs, so you may not need the water) that marinate will cover chicken & marinate for at least an hour before grilling. Cooking time varies depending on what type of grill you use.

Meat comes out brown, flavorful, and with a nice crisp skin.

[zarhooie]

A bit late for help, perhaps, but my favorite chicken thigh recipe is dead-simple and SUPER tasty:
Equal parts soy sauce, honey and lemon (totaling about a cup, cup and a half), one clove of garlic all crushed-up-like. Put into flat dish, then soak/marinate the chcken thighs in it for 30-45 minutes, flipping a few times for even coating. Then broil or pan-fry until done.