Chicken thighs with skin/bone recipes?

This is what's on tap for dinner tonight. I'm tired of having them breaded or baked like a regular chicken. Any good recipes to share ladies? Thanks!

Re: Chicken thighs with skin/bone recipes?

I usually make my own stew...
I season the chicken with garlic, salt and pepper then in a stew pot I sautee 1/2 onion and 1/2 green pepper then I add one can of tomato sauce (or crushed tomatoes),one can of chicken broth and one chicken boulloin or a pack of sazon. Then I put the chicken in with some potatoes and carrots cut in cubes. Let it cook in low/medium heat for about 30 minutes.
Sorry if this is confusing, I dont have the original recipe handy but this is how I make it.

Re: Chicken thighs with skin/bone recipes?

Coq au Vin
makes 6 servings

4 slices thick cut bacon
2 cups frozen pearl onions thawed (I use the jarred onions, not frozen)
1 cup sliced button mushrooms (I use whatever mushrooms are on sale that week, including portobello)
1 clove garlic, minced
1 tspn dried thyme
1/8 tspn black pepper
6 boneless skinless chicken breast halves about 2 pounds (I use thighs with the bones)
1/2 cup dry red wine
3/4 cup reduced-sodium chicken broth
1/4 cup tomato paste
3 tbls flour

Cook bacon until crisp, drain and crumble. Layber ingredients in following order into slow cooker: onions, bacon, mushrooms, garlic, thyme, pepper, chicken, wine and broth. Cover and cook on LOW 6-8 hours.

Remove chicken and vegetables, cover and keep warm. Ladle 1/2 cup cooking liquid into small bowl; allow to cool slightly. Turn slow cooker to HIGH, cover. Mix reserved liquid, tomato paste and flour until smooth. Return flour/paste mixture to slow cooker; cover and cook 15 minutes or until thickened. Serve over egg noodles.


Nutrients per serving:
283 calories
total fat 6g
protein 37g
carbs 15g
cholesterol 96mg
sodium 295mg
dietary fiber 1g
dietary exchanges: 3 vegetables, 4 meat

Re: Chicken thighs with skin/bone recipes?

I just put them on my pampered chef stone... first, i drizzle a little diluted teriyaki glaze over them and sprinkle some goya adobo on them -- put them in a tupperware and shake. let them sit in that goodness for like 10 minutes and then bake in a preheated oven at 375 degrees for like 10-12 minutes -- just check them and see how they look. Meanwhile, in a skillet, I just saute a little extra virgin olive oil, a minced clove or two of garlic depending on your preference, and then some baby mushrooms sliced up... So, I saute the mushrooms on medium/high heat for about 5-7 minutes or until caramelized/golden brown.

Then, when the chicken has about 2 minutes left to go drizzle the mushrooms over the chicken (while still in the oven) and then layer a few pieces of cheddar cheese over the top. It is great to eat them like that off the bone or cut them with a fork and knife and dip in some honey-mustard sauce. The combo of the sauteed mushrooms, chicken, and melted cheddar is yum! Especially mixed with the teriyaki glaze that it bakes in and the other seasoning. It takes like 10 minutes! GL!

Message edited 3/12/2009 12:04:10 AM.

Re: Chicken thighs with skin/bone recipes?

I made chicken thighs last night. I marinated them and baked them in the oven on 450 for 25 minutes then broiled for 5 minutes and they were great.

Marinade - Sorry I really don't measure when cooking.

Dijon mustard aprrox 2 tbsp
lemon juice of 1/2 lemon
1 clove garlic smashed
dried rosemary
olive oil approx 1 tbsp.