Chicken thighs were .34 cents a lb so I bought a huge pack - usually I use them for chicken and rice soup but thought I would see what others do with them.
Got a good recipe?
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I make this all the time in the fall and winter: http://www.marthastewart.com/341261/chicken-and-dumplings
I've also been making this a lot lately and it's delicious: https://www.google.ca/amp/s/allrecipes.com/recipe/216943/asian-glazed-chicken-thighs/amp/?client=safari
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This is a favorite at our house. We don't make it very often but it's good!
http://nomnompaleo.com/post/74180911762/cracklin-chicken -
My family likes this recipe with thighs:
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http://allrecipes.com/recipe/236609/honey-garlic-slow-cooker-chicken-thighs/
We love this one at our house. I serve it with brown rice and broccoli probably once a week!
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@FLnative12: we do a version of this too. The kids devour it.
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I found some great recipes on Damn Delicious.
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I love this recipe, but with chicken thighs instead of chicken breast:
http://damndelicious.net/2015/06/27/one-pan-honey-garlic-chicken-and-veggies/I also stick them in the instant pot and shred them up for tacos or BBQ chicken.
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I like to put them in the slow cooker so all the meat falls off the bones. Teriyaki is always good!
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New favorite recipe - you can use acorn or butternut squash. One pan - super easy:
http://www.rachaelrayshow.com/recipes/23570_roast_squash_and_chicken_thighs/
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I don't like dark meat, so I never buy it. But DH did suggest it when I was making buffalo chicken dip for work.
I didn't have dinner planned the night before I needed to take it, so I ended up making a little extra dip and making sort of taquitos by spreading it on soft tortillas (I didn't bother to fry them though). They were really tasty that way!
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Three cup chicken!
http://www.hellobee.com/2013/06/11/taiwanese-style-three-cup-chicken/
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ST has soooo many options. Chicken a la criolla and Dijon chicken are some of my usuals.
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@erinbaderin: I do a recipe like this but in the slow cooker with pre made biscuit dough if I don't' have much time, put the thighs in the bottom, veggies, flavor you like, then cover with stock, 8 hours cook on low, turn up to high 45 min prior to serving cut up a can of biscuits and put on top, put the lid on and voila
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I would separate them into smaller freezer bags and then use a couple here and there with chicken breasts for various baked chicken sort of recipes. I find that it's nice to have one or two just to add the moisture/flavor, but that we rarely just want ALL thighs.
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14 comments