Chicken thighs......help me
Discussion
Normally buy these to add to the dogs dinner since they are a pretty cheap treat for him. My Mrs has been ill for a week now and without sounding sexist - the cooking is mainly done by her. I've been looking after her preparing sandwiches/soup for lunch when I'm at work - but she generally leaves these for her evening meal since she not eating much. Had a day off to try dig myself out of a frozen road - the only thing I have in the fridge are a pack of skinless/boneless chicken thighs - was going to cook these for dog.
Anyone got any good recipies for chicken thighs - just got the basics in. A couple of red onions/white onions,garlic tinned tomatoes etc. have brown and white pasta.
I normally bake these for 30 mins in oven for the dog - but never made anything with these for myself...
Any help appreciated.
Cheers.
Shaw Tarse said:
Have you got any spices? May be a curry type of meal?
I do like chicken thighs, though they are better bone in for more flavour. you can still buy them very cheap as they're not that popular.
TV CHEFS DON'T SPOIL THINGS!
They're great as a curry meat. Loads of flavour, though fairly important you brown them off as there's quite a high fat content floating around otherwise.I do like chicken thighs, though they are better bone in for more flavour. you can still buy them very cheap as they're not that popular.
TV CHEFS DON'T SPOIL THINGS!Shame they're skinned as you could have devilled them and done them in the oven.
Don't suppose you've got a tin of chick peas in have you?
What I do quite regularly as a 'store cupboard' dinner is:
Chop onions quite roughly
Chop garlic up reasonably fine
Chop up any other veg I've got knocking about (mushrooms, etc. etc.)
Bung it all in a casserole dish along with the chicken thighs and pour some oil over the top.
Sprinkle any herbs and spices I like over the top of everything and mix it all together.
Roast until the chicken starts to look done.
Add a tin of tomatoes and a tin of chick peas.
Cook until hungry.
Season to taste.
Serve with rice or flatbreads.
D E licious.
My dog has never once turned his nose up to it.
What I do quite regularly as a 'store cupboard' dinner is:
Chop onions quite roughly
Chop garlic up reasonably fine
Chop up any other veg I've got knocking about (mushrooms, etc. etc.)
Bung it all in a casserole dish along with the chicken thighs and pour some oil over the top.
Sprinkle any herbs and spices I like over the top of everything and mix it all together.
Roast until the chicken starts to look done.
Add a tin of tomatoes and a tin of chick peas.
Cook until hungry.
Season to taste.
Serve with rice or flatbreads.
D E licious.
My dog has never once turned his nose up to it.
Your dog eats well!
I practically lived on chicken thighs as a student, just seasoned and roasted. Mmmm... crispy skin.
Nowadays I marinate them and BBQ (skin on), or curry (skin off).
Buying them skinned and boned is a complete waste of money since this is a doddle to do yourself.
I can see why you wouldn't want to give a dog chicken bones, but do try roasting them with the skin on.
I practically lived on chicken thighs as a student, just seasoned and roasted. Mmmm... crispy skin.
Nowadays I marinate them and BBQ (skin on), or curry (skin off). Buying them skinned and boned is a complete waste of money since this is a doddle to do yourself.
I can see why you wouldn't want to give a dog chicken bones, but do try roasting them with the skin on.
Mobile Chicane said:
Your dog eats well!
I practically lived on chicken thighs as a student, just seasoned and roasted. Mmmm... crispy skin. Nowadays I marinate them and BBQ (skin on), or curry (skin off).
Buying them skinned and boned is a complete waste of money since this is a doddle to do yourself.
I can see why you wouldn't want to give a dog chicken bones, but do try roasting them with the skin on.
Perhaps try that next time....my mutt isn't going to thank you if I like them. No treats for him anymore I practically lived on chicken thighs as a student, just seasoned and roasted. Mmmm... crispy skin.
Nowadays I marinate them and BBQ (skin on), or curry (skin off). Buying them skinned and boned is a complete waste of money since this is a doddle to do yourself.
I can see why you wouldn't want to give a dog chicken bones, but do try roasting them with the skin on.
Please back orf & leave these delicasies to us blokes xBit late now but you could do a version of this without the chorizo...
However, key ingredients I'd say it has to have are:
Jointed chicken pieces (skin on)
Chorizo (the cured version, not fresh)
Onion
Chickpeas
Tomato (tinned or fresh)
Garlic
Paprika
Mild chilli powder
Black pepper
Salt
Olive oil
Those are the essentials. After that you can tart it up as much as you like. I know I also used.
Tinned black olives
Roasted red peppers
Fresh parsley
Dried oregano
Smoked paprika
Chilli flakes
As to what to do:
Mix a generous amount of paprika, bit of chilli, black pepper and oregano and use as a dry rub all over the jointed chicken. Leave it in the fridge for as long as you can although TBH it doesn't make a huge difference.
It's at this point you can prepare all the other ingredients. Thickly sliced onion, roast fresh tomatoes (or just use whole tinned less most of the liquid), roast peppers, olives etc etc
Cut the chorizo into 1cm pieces and very gently fry in a small pan over a low heat with enough olive oil to come half way up them. This will stop the chorizo burning. Be careful not to over colour the chorizo, no black bits, just crispy. Remove the chorizo and keep it to one side. Make sure you keep the oil!
In a big pan saute the chicken pieces until golden in fresh olive oil and a splash of the chorizo oil then remove these from the pan. Gently sweat the onions in the same pan and once they are soft drain off any excess oil and add the garlic (thinly sliced), chickpeas, peppers and tomatoes. Cook this for a minute or two.
Everything is now cooked and ready to go. You could do all this in advance and keep it chilled until you are ready.
To serve reheat the chickpea stew and add the chicken and chorizo.
Bung some toasted pittas and humus with an arty drizzle of the chorizo oil on the side and everyones a winner
Pixel-Snapper said:
21TonyK said:
Chicken and chorizo
Tony, that looks just what im after for tonight's dinner party...
I's gotsa have the recipe.....paleeeaasssee fella.
This is what I love about this thread, when I need some ideas this is the first place I look.
It's different every time I do it. It really depends how much time I've got, whats in the fridge and and how much effort I can be bothered to put in!Tony, that looks just what im after for tonight's dinner party...
I's gotsa have the recipe.....paleeeaasssee fella.
This is what I love about this thread, when I need some ideas this is the first place I look.
However, key ingredients I'd say it has to have are:
Jointed chicken pieces (skin on)
Chorizo (the cured version, not fresh)
Onion
Chickpeas
Tomato (tinned or fresh)
Garlic
Paprika
Mild chilli powder
Black pepper
Salt
Olive oil
Those are the essentials. After that you can tart it up as much as you like. I know I also used.
Tinned black olives
Roasted red peppers
Fresh parsley
Dried oregano
Smoked paprika
Chilli flakes
As to what to do:
Mix a generous amount of paprika, bit of chilli, black pepper and oregano and use as a dry rub all over the jointed chicken. Leave it in the fridge for as long as you can although TBH it doesn't make a huge difference.
It's at this point you can prepare all the other ingredients. Thickly sliced onion, roast fresh tomatoes (or just use whole tinned less most of the liquid), roast peppers, olives etc etc
Cut the chorizo into 1cm pieces and very gently fry in a small pan over a low heat with enough olive oil to come half way up them. This will stop the chorizo burning. Be careful not to over colour the chorizo, no black bits, just crispy. Remove the chorizo and keep it to one side. Make sure you keep the oil!
In a big pan saute the chicken pieces until golden in fresh olive oil and a splash of the chorizo oil then remove these from the pan. Gently sweat the onions in the same pan and once they are soft drain off any excess oil and add the garlic (thinly sliced), chickpeas, peppers and tomatoes. Cook this for a minute or two.
Everything is now cooked and ready to go. You could do all this in advance and keep it chilled until you are ready.
To serve reheat the chickpea stew and add the chicken and chorizo.
Bung some toasted pittas and humus with an arty drizzle of the chorizo oil on the side and everyones a winner
21TonyK said:
Bit late now but you could do a version of this without the chorizo...
However, key ingredients I'd say it has to have are:
Jointed chicken pieces (skin on)
Chorizo (the cured version, not fresh)
Onion
Chickpeas
Tomato (tinned or fresh)
Garlic
Paprika
Mild chilli powder
Black pepper
Salt
Olive oil
Those are the essentials. After that you can tart it up as much as you like. I know I also used.
Tinned black olives
Roasted red peppers
Fresh parsley
Dried oregano
Smoked paprika
Chilli flakes
As to what to do:
Mix a generous amount of paprika, bit of chilli, black pepper and oregano and use as a dry rub all over the jointed chicken. Leave it in the fridge for as long as you can although TBH it doesn't make a huge difference.
It's at this point you can prepare all the other ingredients. Thickly sliced onion, roast fresh tomatoes (or just use whole tinned less most of the liquid), roast peppers, olives etc etc
Cut the chorizo into 1cm pieces and very gently fry in a small pan over a low heat with enough olive oil to come half way up them. This will stop the chorizo burning. Be careful not to over colour the chorizo, no black bits, just crispy. Remove the chorizo and keep it to one side. Make sure you keep the oil!
In a big pan saute the chicken pieces until golden in fresh olive oil and a splash of the chorizo oil then remove these from the pan. Gently sweat the onions in the same pan and once they are soft drain off any excess oil and add the garlic (thinly sliced), chickpeas, peppers and tomatoes. Cook this for a minute or two.
Everything is now cooked and ready to go. You could do all this in advance and keep it chilled until you are ready.
To serve reheat the chickpea stew and add the chicken and chorizo.
Bung some toasted pittas and humus with an arty drizzle of the chorizo oil on the side and everyones a winnerLooks great - I made one of the recipies above - very nice. My mutt has been treated to these too many times I think !
Thanks to all - she ate the lot ! Very pleased - shes hardly had anything last few days. Chicken thighs on shopping list for me this weekend - skin on !!
Cheers all.
Pixel-Snapper said:
21TonyK said:
Chicken and chorizo
Tony, that looks just what im after for tonight's dinner party...
I's gotsa have the recipe.....paleeeaasssee fella.
This is what I love about this thread, when I need some ideas this is the first place I look.
It's different every time I do it. It really depends how much time I've got, whats in the fridge and and how much effort I can be bothered to put in!Tony, that looks just what im after for tonight's dinner party...
I's gotsa have the recipe.....paleeeaasssee fella.
This is what I love about this thread, when I need some ideas this is the first place I look.
However, key ingredients I'd say it has to have are:
Jointed chicken pieces (skin on)
Chorizo (the cured version, not fresh)
Onion
Chickpeas
Tomato (tinned or fresh)
Garlic
Paprika
Mild chilli powder
Black pepper
Salt
Olive oil
Those are the essentials. After that you can tart it up as much as you like. I know I also used.
Tinned black olives
Roasted red peppers
Fresh parsley
Dried oregano
Smoked paprika
Chilli flakes
As to what to do:
Mix a generous amount of paprika, bit of chilli, black pepper and oregano and use as a dry rub all over the jointed chicken. Leave it in the fridge for as long as you can although TBH it doesn't make a huge difference.
It's at this point you can prepare all the other ingredients. Thickly sliced onion, roast fresh tomatoes (or just use whole tinned less most of the liquid), roast peppers, olives etc etc
Cut the chorizo into 1cm pieces and very gently fry in a small pan over a low heat with enough olive oil to come half way up them. This will stop the chorizo burning. Be careful not to over colour the chorizo, no black bits, just crispy. Remove the chorizo and keep it to one side. Make sure you keep the oil!
In a big pan saute the chicken pieces until golden in fresh olive oil and a splash of the chorizo oil then remove these from the pan. Gently sweat the onions in the same pan and once they are soft drain off any excess oil and add the garlic (thinly sliced), chickpeas, peppers and tomatoes. Cook this for a minute or two.
Everything is now cooked and ready to go. You could do all this in advance and keep it chilled until you are ready.
To serve reheat the chickpea stew and add the chicken and chorizo.
Bung some toasted pittas and humus with an arty drizzle of the chorizo oil on the side and everyones a winner
Thanks to all - she ate the lot ! Very pleased - shes hardly had anything last few days. Chicken thighs on shopping list for me this weekend - skin on !!
Cheers all.
I often use these instead of chicken breasts as they can be just as good if not better and a damn sight cheaper than chicken breasts.
However, I've only found this is only the case if you get them from the (or at least my) butcher - where they can be left whole (and massive), skinned or skinned and boned for an eye watering 20p each.
I wrap a thigh around some Boursin and wrap that in parma ham - I then fry it to seal it and help it stay whole (a skewer might work here anyway) - then cook it in the oven for about 30-40 minutes until it looks done.
I've tried the same with chicken breasts and it just dries out too much.
However, I've only found this is only the case if you get them from the (or at least my) butcher - where they can be left whole (and massive), skinned or skinned and boned for an eye watering 20p each.
I wrap a thigh around some Boursin and wrap that in parma ham - I then fry it to seal it and help it stay whole (a skewer might work here anyway) - then cook it in the oven for about 30-40 minutes until it looks done.
I've tried the same with chicken breasts and it just dries out too much.
james_tigerwoods said:
I often use these instead of chicken breasts as they can be just as good if not better and a damn sight cheaper than chicken breasts.
However, I've only found this is only the case if you get them from the (or at least my) butcher - where they can be left whole (and massive), skinned or skinned and boned for an eye watering 20p each.
I wrap a thigh around some Boursin and wrap that in parma ham - I then fry it to seal it and help it stay whole (a skewer might work here anyway) - then cook it in the oven for about 30-40 minutes until it looks done.
I've tried the same with chicken breasts and it just dries out too much.
This to sounds great - will give that a go I think, when shes better. Will give the butchers thighs a go next time However, I've only found this is only the case if you get them from the (or at least my) butcher - where they can be left whole (and massive), skinned or skinned and boned for an eye watering 20p each.
I wrap a thigh around some Boursin and wrap that in parma ham - I then fry it to seal it and help it stay whole (a skewer might work here anyway) - then cook it in the oven for about 30-40 minutes until it looks done.
I've tried the same with chicken breasts and it just dries out too much.
Craphouserat said:
james_tigerwoods said:
I often use these instead of chicken breasts as they can be just as good if not better and a damn sight cheaper than chicken breasts.
However, I've only found this is only the case if you get them from the (or at least my) butcher - where they can be left whole (and massive), skinned or skinned and boned for an eye watering 20p each.
I wrap a thigh around some Boursin and wrap that in parma ham - I then fry it to seal it and help it stay whole (a skewer might work here anyway) - then cook it in the oven for about 30-40 minutes until it looks done.
I've tried the same with chicken breasts and it just dries out too much.
This to sounds great - will give that a go I think, when shes better. Will give the butchers thighs a go next time However, I've only found this is only the case if you get them from the (or at least my) butcher - where they can be left whole (and massive), skinned or skinned and boned for an eye watering 20p each.
I wrap a thigh around some Boursin and wrap that in parma ham - I then fry it to seal it and help it stay whole (a skewer might work here anyway) - then cook it in the oven for about 30-40 minutes until it looks done.
I've tried the same with chicken breasts and it just dries out too much.
I can't remember the (French) name of the chicken breasts that are stuffed and tied up - oooh errr...
Previously I've had them stuffed with mozzarella, basil and sun-dried tomatoes; also mozzarella, mushroom duxelles and thyme.
Boned thighs would work just as well I think if not better.
Top tip.
Previously I've had them stuffed with mozzarella, basil and sun-dried tomatoes; also mozzarella, mushroom duxelles and thyme.
Boned thighs would work just as well I think if not better.
Top tip.
Breast or Supreme for Chicken Kiev. If we roast a chicken we eat the legs and wings and save the breasts for a pie...Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff