Comments on: Chicken Thighmaster — A Pictorial

By: Varmint

Varmint — Tue, 17 Mar 2009 21:32:32 +0000

I have not posted a recipe, but it’s crazy simple. Brown thighs in a skillet. Remove and add onions and later garlic. Deglaze pan with wine or vermouth. Red or white on the wine, your pick. Add chicken stock. Return thighs to skillet and add additional stock so that it comes up 2/3 of the way to the top of the thighs. Cover and cook on low for an hour or so. Add lots of potatoes and carrots and vegetables to skillet, cover, and cook on medium low for about 1/2 an hour or until veggies are done. You may want to stagger the vegetable additions so you don’t overcook delicate ones.

This is essentially a version of chicken pot roast. It’s very, very easy and kid friendly.

By: VaNC

VaNC — Tue, 17 Mar 2009 15:21:12 +0000

Have you posted the recipe for stringy chicken or is it this one with the cream? I am off cream based dishes these days, but, as you know, always looking for good recipes that the kids will eat.

By: Varmint

Varmint — Mon, 16 Mar 2009 19:37:53 +0000

You’re welcome, Chad. My kids call braised thighs “stringy chicken” and it’s become their favorite dish. I made enough for 8 people last night, and the entire meal cost me about 10 bucks, including 4 pounds of thighs plus potatoes, carrots and peas.

By: Chad

Chad — Mon, 16 Mar 2009 19:33:40 +0000

Dean, I don’t know if I’ve ever mentioned it, but the chicken, mushroom & asparagus dish has become one of my wife’s favorites. By request, I’m making it again tonight. Thanks for the recipe.

By: Joe

Joe — Fri, 18 Jul 2008 19:33:24 +0000

Love your thoughts on the thigh meat. I too have been using that juicy dark and oh so sweet meat to flavor many dishes. I never really looked toward them until I started to see them boneless and skinless. Your pasta pic is killa too.

By: John Pope

John Pope — Thu, 10 Jul 2008 22:51:39 +0000

For anyone who suffers from dry breasts, I’ve just posted the way to cook lovely moist chicken breasts on my blog.

By: Em

Em — Thu, 10 Jul 2008 21:05:34 +0000

I love thighs! I have always had friends look at me sideways for liking the dark meat better – but really – it has all the flavor! I really hate the way breasts can get dried out so quickly, and need so much more added to them to make them great. The recipes you have posted look delish!

By: PolitiPornster

PolitiPornster — Wed, 09 Jul 2008 20:47:12 +0000

I too am a lover of the chicken thigh! The breast meat, at least for me is dry and often flavorless, may as well be shoe leather for all I know.

By the way, that basil looked eerily familiar.

By: quazi

quazi — Wed, 09 Jul 2008 03:58:53 +0000

and they are truly great on the grill. will not dry out and you can slide the boneless ones on skewers for kabobs. I only buy thighs, though I prefer bone-in or whole chicks

By: phoebe

phoebe — Wed, 09 Jul 2008 02:30:29 +0000

funny: i usually get my birds whole. tonight i got just thighs; boned, yogurt marinaded and oven roasted. when my sweetie asked for seconds and an additional thigh appeared on his plate, he asked, ” the chicken had three thighs???”

By: Hayden Tompkins

Hayden Tompkins — Wed, 09 Jul 2008 01:34:48 +0000

“loves the ubiquitous breast because they’re easy”

Also because they’re ‘pretty’.

So, wow, I hate to seem completely ignorant but I have never seen the boneless thighs. I PREFER thighs, but since I try not to buy anything that isn’t frozen I couldn’t sit and wait for my thighs to thaw for me to debone them. How have I missed these??

By: Anonymous

Anonymous — Tue, 08 Jul 2008 21:09:03 +0000

Ok, so what you do, is this (I hope no one in NOLA reads this thing. I hate it when they run out).

On Friday evenings, the meat guys at whole foods cut up all of those crazy expensive fryers and part them out. They put them in the little cooler, usually to the right of the meat counter (at least it is here and in DC) and they are really, really cheap. Sometimes as low as 2.25. I usually buy a pile, repack and freeze them. I never, ever buy white meat? What’s the point? It would be like buying pie or something. A total waste. I like to cook them down in a very simple fricasee, kinda like a gumbo with no roux. I just lightly flour them, brown them, then cook down the trinity, add some stock, add some decent tomatoes, spices, and go back to work. A couple of hours late, voila!, you have a killer meal suitable for pasta or rice or biscuits or cornbread or whatever. Plus, you can make a ton and freeze it. It’s already moosh, so who cares if it’s been frozen.

Boneless, skinless breasts are kinda the tofu of poultry. I mean, sure, you can eat it and all, but it’s just going to taste like (or not even as good) as what you cook it with.

By: Varmint

Varmint — Tue, 08 Jul 2008 20:56:29 +0000

All very valid opinions, of course, but the focus of this piece is finding a fairly straightforward alternative to the god-awful boneless breast.

By: John Pope

John Pope — Tue, 08 Jul 2008 20:51:52 +0000

Yeah, but it’s hardly difficult to bone a chicken thigh, with a sharp knife and a little bit of practice anyone can do it.
There are also the facts that chicken sold on the bone, whether breast or thigh is virtually always cheaper than boneless, and that virtually any meat tastes better when it’s been on the bone for as long as possible, and ideally cooked on the bone.
Just my opinions, of course