Use chicken thighs for simple winter fare

Chicken is the preferred meat for many people. And while chicken breasts are the first option for a vast majority due to the protein and fat ratio, chicken thighs have much to offer in terms of nutrition, flavor and texture.

If you are making a recipe that requires more flavor or a longer cooking time, opt for thighs, not breasts, since they tend to dry out.

Use chicken thighs with the skin to add flavor. The skin helps keep the chicken moist while providing essential fats and nutrients. The fat in the skin also helps to give the chicken a rich flavor.

If you don’t want to eat the skin, try cooking them with the skin on and remove it after cooking.

Similarly, buy bone-in chicken thighs and remove the bones yourself to save money and add nutritional value.

Dark meat like thighs is excellent for cooking over low heat. Avoid high heat because it’s easy to brown the skin and undercook the meat. Make sure the internal temperature reaches 165 degrees, and if you want to crisp up the skin, turn up the heat just before finishing the dish.

If you want, you can make roast chicken thighs on a baking stone. Just set the stone on the oven’s top rack and heat the oven to 400 degrees. Place a sheet pan with the chicken thighs on top of the stone and cook about five minutes without turning the chicken.

Or make garlic butter thighs. First season eight bone-in chicken thighs with salt and pepper. Then melt two tablespoons butter in a cast-iron pan over medium high heat and add the thighs, skin-side down. After about five minutes, flip them and cook them for another five. Add six tablespoons butter and 20 cloves of garlic and place the pan in a 400-degree oven for about 30 minutes.

Following are some recipes for chicken thighs from www.food.com.

 

Sweet and Sticky Asian Chicken Thighs

1 pinch dried red pepper flakes

1⁄2 teaspoon minced garlic

1 tablespoon sesame seeds

3 green onions

1 tablespoon ginger, peeled and grated

1 tablespoon sweet chili sauce

2 tablespoons hoisin sauce

5 tablespoons and 1 teaspoon cup soy sauce

3⁄4 cup brown sugar

1 tablespoon olive oil

1 pound thinly sliced chicken breasts or 1 pound boneless chicken thighs

Zest and juice of 1 lime

In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Set aside.

Heat a large skillet over medium high heat, then add olive oil. Add chicken, salt and pepper and cook three minutes on each side, until browned and reaches an internal temperature of about 155 degrees. Place chicken on plate, cover and set aside.

Add brown sugar mixture to the skillet and boil over medium heat for one to two minutes, stirring occasionally, until sauce thickens.

Return chicken to the skillet, coat each side with the sauce and cook two to three minutes, until meat is 165 degrees.

Using tongs, transfer each chicken to a large platter, then pour sauce over chicken. Garnish with sesame seeds and chopped green onions, if desired.

 

 

Braised Herb Chicken Thighs With Potatoes

2 tablespoons flour

2 teaspoons paprika

1 teaspoon salt

1 teaspoon dried thyme

1 teaspoon dried oregano

1⁄2 teaspoon black pepper

2 pounds chicken thighs

1 teaspoon olive oil

1-1⁄2 cups carrots, sliced 2-inches thick

1 large onion, cut into wedges

1-1⁄2 cups fat-free, low-sodium chicken broth

1⁄2 cup dry white wine

1-1⁄2 pounds red potatoes, small, quartered

Combine flour, paprika, salt, thyme, oregano and pepper in a large zipper lock plastic bag. Add chicken, seal bag and shake to coat.

Heat oil in a Dutch oven over medium heat. Add chicken and remaining flour mixture to pan and cook three minutes on each side, until lightly browned. Add carrots and onion and cook three minutes, stirring frequently. Add broth, wine and potatoes and bring to a boil. Reduce heat and simmer 35 minutes, until chicken is done and vegetables are tender.

 

 

Scampi Style Chicken Thighs

4 6-ounce boneless, skinless chicken thighs

2 tablespoons minced fresh parsley

2 tablespoons butter, melted

1 to 2 garlic cloves, minced

1⁄8 teaspoon paprika

1⁄3 cup lemon juice, freshly squeezed

2 tablespoons dry white wine or 2 tablespoons chablis

1 teaspoon olive oil

1⁄8 teaspoon onion powder

Trim excess fat from chicken thighs, then rinse chicken with cold water and pat dry. Place thighs in a shallow dish, pour lemon juice over chicken and let sit 20 minutes.

Combine parsley, butter, garlic, paprika, wine and onion powder in a small bowl and stir well.

Remove chicken from lemon juice and discard the juice. Arrange chicken on a broiler rack that’s coated with cooking spray, then brush with parsley mixture.

Broil six inches from heating element for four minutes per side, until tender. Transfer chicken to a serving platter and garnish with lemon wedges and parsley, if desired.

 

 

Braised Chicken Thighs With Apple and Bacon Chutney and Roasted Potatoes

3 Red Delicious apples, peeled, cored and chopped

4 garlic cloves

1 cup red wine vinegar

1 cup brown sugar

4 boneless, skinless chicken thighs

Salt

Pepper

1⁄4 cup water

Liquid smoke

1⁄2 to 1 pound bacon

Red potatoes, cut into quarters

Olive oil

Place the red wine vinegar in a saucepan over medium high heat, then add brown sugar. Bring to a boil, reduce heat and simmer.

Peel and dice garlic cloves, then add to the vinegar and brown sugar mixture.

Dice bacon into 1/4 to 1/2-inch pieces and fry until crisp. Drain and set aside.

Combine chopped apples and bacon to vinegar and brown sugar mixture. Return mixture to a boil, then cover, reduce heat and simmer 30 minutes.

Place red potatoes in a baking dish, drizzle lightly with olive oil and season with salt and pepper. Roast in 450-degree oven 20 minutes or until done.

Heat two tablespoons olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper, then place in heated oil and cook seven minutes. Flip chicken and cook for another minute, reduce heat to low and cover, letting the chicken braise in the oil and juice for 10 minutes.

Plate chicken on a plate, top with chutney and serve with red potato wedges on the side it.

 

 

Gorgonzola Chicken Thighs

1⁄3 cup Gorgonzola cheese

6 tablespoons plain breadcrumbs

1 teaspoon ground black pepper

2 pounds boneless skinless chicken thighs

1 ounce extra virgin olive oil

1⁄4 teaspoon salt

In a small bowl, mash and mix cheese, two tablespoons bread crumbs and pepper with a fork.

Lay thighs, smooth side down, on a work surface. Crumble cheese mixture over the top, then press to flatten. Roll the thighs and secure with a sturdy toothpick.

Spray all sides of the chicken bundles with olive oil spray or a pastry brush dipped in oil. Spread two tablespoons bread crumbs and salt on a sheet of waxed paper.

Dip the thighs into the crumbs to lightly coat all sides. Shake off excess. Set on a large baking sheet. Mist all sides with oil.

Bake in a 400-degree oven for 18 to 20 minutes, until golden.

 

 

Chicken Thighs With Tomatoes, Olives and Capers

8 boneless, skinless chicken thighs

1 teaspoon olive oil

1⁄4 teaspoon oregano (Greek, if possible)

4 teaspoons minced garlic

1⁄2 teaspoon pepper

3⁄4 cup chopped fresh parsley

1⁄3 cup chopped pitted kalamata olives

2 teaspoons capers

22 ounces canned diced tomatoes, undrained

Heat oil in a large skillet. Add chicken and cook four minutes per side. Remove chicken from pan and keep warm.

Add garlic to pan and sauté 30 seconds. Add oregano, pepper, olives, capers and tomatoes; scrape pan to loosen brown bits.

Return chicken and accumulated juices to pan. Reduce heat and simmer five to 10 minutes, until chicken is done.

 

 

A1 Chicken Thighs En Croute on a Bed of Dijon Cooked Spinach

2 sheets puff pastry

4 boneless, skinless chicken thighs

6 cups spinach

4 tablespoons Dijon mustard

5 tablespoons A.1. Original Sauce

Lay out thawed puff pastry and cut each in half with a knife.

In a small bowl, mix two tablespoons Dijon mustard and two tablespoons A1 sauce. Coat the chicken thighs with this mixture.

Place one chicken thigh on each of the pastry sheets and wrap to completely cover, pinching the seams as you go. Place on a parchment-lined baking sheet, seams side down, bake in a 375-degree oven for 35 minutes.

Mix remaining A1 sauce and Dijon mustard in a small bowl, then pour into a hot skillet along with the spinach, reserving a few leaves for garnish, and cook, stirring frequently, six or seven minutes, until dark and moist.

Lay a bed of spinach on plate, then place a chicken pocket on top. Garnish with uncooked spinach and use remaining A1 in a squirt bottle to decorate the rim of the plates.

 

 

Honey Garlic Chicken Thighs

8 boneless, skinless chicken thighs

1⁄4 cup flour

1⁄4 cup honey

2 tablespoons soy sauce

4 garlic cloves, minced

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

Place flour in a bowl with a tight-fitting lid. Add chicken in batches and shake to coat. Shake off excess flour and place pieces in a greased 8-inch square baking dish, making sure not to lay them flat.

In a small bowl, mix honey, soy sauce, garlic and seasonings. Pour evenly over the chicken.

Cover and bake in a 375-degree oven for 30 minutes. Uncover and bake 15 minutes more, basting occasionally with the sauce.

Serve.

 

 

Balsamic Chicken Thighs

2 pounds skinless chicken thighs

Salt

Pepper,

1⁄4 cup chopped shallot

1⁄4 cup balsamic vinegar

Rinse chicken thighs and pat dry. Season with salt and pepper. Place in a large frying pan that’s coated with cooking spray and brown well on all sides.

Cover, reduce heat to medium and cook  25 minutes, until thighs are done. Add shallots and cook two to three minutes, until they soften. Stir in balsamic vinegar and cook one minute, then turn chicken to coat thoroughly. Spoon sauce over thighs and serve.