Recipes/ideas for chicken thighs
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My favorite thing for chicken thighs is SO easy. Put them in a crock pot with a can of tomatoes (whatever kind you like -- I like diced, with Italian seasonings, but you could also use crushed or even stewed). Use two cans if you need. Put in a tablespoon or two of dry minced garlic, a sprinkling of dried chopped onion (or about 1/4 of a fresh onion, chopped), a healthy sprinkling of ginger, and a dash of Worcestershire sauce. Add a little water if you need to, but I usually don't. Cook on high for 4 hours or low for 8 hours, until the chicken is all ridiculously tender. When I make this, I like to scoop the tomatoes out after everything's cooked and mix them with rice or small pasta like macaroni or rotelle. Mmmmmm.
If you don't have a crock pot, you can make this in a pot on the stove, but I dont' know how long you'd need to cook it. Probably an hour-ish.0 -
mmmm sounds yum0
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Chicken thighs work well in recipes for Salsa Chicken.0
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this is for a ful chicken but can be changed
1 full chicken 2 cans of peeled plum tomatoes bay leaves garlic italian seasoning
put chicken in tray with 2 cans of tomatoes and some seasoning a lillte carlig 1/2 cupof water if u wish cut up 1 or 2 onions i love onions so 2 for me :P
anywaysput them all in the tray put some olive oil ontip of chicken putin oven for 2 hrs at gas mark 4/5 and done its lovely ! x0 -
That recipe sounds fabulous! The only suggestion I have is make sure you remove the skin before preparing (a lot of the chicken fat is in the skin).0
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*seaonsing and garlic i was supposed to say !0
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SESAME CHICKEN
4 chicken breasts (you may use chicken thighs or cubed steak as varieties)
4 tsp. soy sauce
4 tbsp. sesame seed
4 tbsp. flour
Skin and trim off all fat on chicken breasts. Dip in soy sauce. Combine sesame seeds and flour and roll chicken in this mixture. Dot each piece of chicken with low calorie butter. Place in shallow baking pan which has been sprayed with Pam. Bake at 375 degrees for 45 minutes. This is a low calorie, delicious dish0 -
Chicken thighs are also very good for chicken noodles! That's the only thing I use them for cause I usually eat breasts. Just boil the chicken until cooked. Take it out and shred or cube it. (Take off the skin and bones if it's not boneless/skinless) Skim the fat off the water you boiled the chicken in (now broth) and cook your noodles in it. Then add chicken back in and add some low sodium chicken broth if you need some extra. Yummy! 0
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OR for the slow cooker...
Chicken and Sweet Potato Stew
Ingredients
6 bone-in chicken thighs, skin removed, trimmed of fat
2 pound(s) sweet potatoes, peeled and cut into spears
1/2 pound(s) white button mushrooms, thinly sliced
6 large shallots, peeled and halved
4 clove(s) garlic, peeled
1 cup(s) dry white wine
2 teaspoon(s) chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 1/2 tablespoon(s) white-wine vinegar
Directions
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, rosemary, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Nutritional Information
(per serving)
Calories 285
Total Fat 6g
Saturated Fat 2g
Cholesterol 50mg
Sodium 519mg
Total Carbohydrate 35g
Dietary Fiber --
Sugars --
Protein 17g
Calcium 00 -
Thighs are my favorite by far!
Most nights I cook them in a pan. I season them with salt and pepper (sometimes I add something else like rosemary or paprika) and fry them in about a tablesppon of Olive oil. I flip them once and add in veggies (can be anything broccli, peas, onions, peppers, celery and carrots...) Let that cook for a couple of minutes.
When it is ready... very hot and getting smoky I deglase the pan with white wine. I simmer that down until it forms a thick pan sauce. Remove the chicken and mix in the brown rice or whole grain pasta that just finished cooking. Stir it through return the meat to the pan and kill the heat.0 -
Do they have the skin on?
If so:
preheat the oven at 275
I put the thighs in a baking pan and cover them with tin foil
slow cook them for 90 mins
uncover and drain the fat
cover the thighs in bbq sauce and turn the oven up to 375 and cook another 30 mins to crisp up.
the meat falls right off the bone and my family goes crazy for them!0 -
Do you have a slow cooker or dutch oven? This is good, although a bit sweet. Next time, I would use white wine instead of pear nectar.
Pear/Fennel Chicken Thighs
ingredients
• 1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
• 2 6- to 7-ounce jars (drained weight) sliced mushrooms, drained
• 1/2 cup coarsely snipped dried pears
• 2 tablespoons quick-cooking tapioca, finely ground
• 2-1/2 pounds skinless, boneless chicken thighs
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon cracked black pepper
• 1 cup pear nectar or apple juice
• Hot cooked couscous or rice
• Fennel tops (optional)
directions
1. In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3. Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops. Makes 6 servings.0 -
in the summer I do them on the grill... but I normally use the whole leg quarters
I rub them (paprika, chilli powder, cumin, mustard, salt, pepper, garlic powder, onion powder) and cook them on direct heat skin side up. I let them cook that way for a while, since there is not much meat on the bottom. Give them a quick flip, careful not to burn the skin. After not much more then a minute down I will flip them back.. that is when I would add the sauce and let it cook on for another couple minutes.
One last quick flip to sear the thickened BBQ sauce then I put it on the plate and let it cool for atleast 5 minutes.0 -
Oh you all are fabulous! Tonight I will try the sesame chicken and keep all the others in reserve. Thanks for taking the time to share.0
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quarter them, brown them along with sausages - cut the sausage into 1/3 pieces (4 tighs and 4 sausage makes a lot). Sautee garlic, red and green pepper strips in little bit of olive oil. Add chicken and sausage back into frying pan. Add i can no salt added diced seasoned tomatoes, 1/2 cup red wine, 1/2 cup no salt chick broth if needed. Cover and simmer - serve over rice or pasta (just a little bit of pasta)0
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chicken parm:
6 thighs (boneless skinless) I use the ones from Aldi
1 cup breadcrumbs
1 cup parm cheese
spaghetti sauce
fat free mozarella
2 eggs
mix bread crumbs and parm together...dip chicken in beaten egg and then dip in breadcrumb mixture...place in baking dish...bake for 30 min....turning once when there is 10 min left......also pour a little sauce and sprinkle with a tiny bit of the fat free mozarella and let them finish baking. we had this for dinner the other nite with some fresh steamed broccoli....whole meal ended up being only 320 calories......it was soooo good.0 -
I like to grill 'em! Just cover with garlic and pepper and whatever else you like and throw them on with the skin. The fat will cook off I think. I actually like to precook in the microwave for a bit and grill on indirect heat for 20 min or so.
But this only works when the grill is not covered by 2 feet of snow!0 -
chicken parm:
6 thighs (boneless skinless) I use the ones from Aldi
1 cup breadcrumbs
1 cup parm cheese
spaghetti sauce
fat free mozarella
2 eggs
mix bread crumbs and parm together...dip chicken in beaten egg and then dip in breadcrumb mixture...place in baking dish...bake for 30 min....turning once when there is 10 min left......also pour a little sauce and sprinkle with a tiny bit of the fat free mozarella and let them finish baking. we had this for dinner the other nite with some fresh steamed broccoli....whole meal ended up being only 320 calories......it was soooo good.
Sounds good, but I would flour them before dipping it the egg... the breading will stick much better0 -
chicken parm:
6 thighs (boneless skinless) I use the ones from Aldi
1 cup breadcrumbs
1 cup parm cheese
spaghetti sauce
fat free mozarella
2 eggs
mix bread crumbs and parm together...dip chicken in beaten egg and then dip in breadcrumb mixture...place in baking dish...bake for 30 min....turning once when there is 10 min left......also pour a little sauce and sprinkle with a tiny bit of the fat free mozarella and let them finish baking. we had this for dinner the other nite with some fresh steamed broccoli....whole meal ended up being only 320 calories......it was soooo good.
Awesome idea... I made it without the cheese and pan cooked it but it was delicious. The whole family devoured it.0 -
Green Chicken:
Sear the outside of the chicken thighs in a pan with a bit of olive oil. Lightly browning is all you're looking for, not actually cooking them through in this step.
Bake at 350 for an hour or so, in the following sauce:
1 can of cheddar cheese soup, mixed with
1 can of broccoli cheese soup
you can add pieces of broccoli to float in the sauce as well, just pre-steam it a little bit before you add it to the sauce.
serve over rice. MMMMMMMMMMMMM0
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