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Old 12-18-2005, 11:27 AM   #1
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6 chicken thighs thawing out....need recipe ideas

I have 6 chicken thighs thawing out and I haven't a clue what I'm going to do with them. I need some ideas.....recipes!

Thanks
T

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Old 12-18-2005, 11:51 AM   #2
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This sounds good to me. I haven't tried it, but, I would like to. It's just that my group doesn't like pineapple. I would like it on breast also.

here
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Old 12-18-2005, 01:01 PM   #3
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We use this on wings and it is delicious! I don't know why it wouldn't work on thighs ...
SWEET & SOUR WINGS (or thighs ... )
Dip in egg - then flour
Brown on each side
Place in single layer in greased baking dish

SAUCE....
3/4 Cup Sugar
1/4 Cup Pineapple Juice
1/4 Cup White Vinegar
3/4 Cup Ketchup
1 tsp Soy Sauce
1 1/2 tsp salt

Combine all in sauce pan and bring to soft boil.
Spread over chicken wings and top with crushed pineapple if you like.
Cover and bake for 40 - 45 min. @ 350.

I usually let the chicken wings set after I dip them while I do the sauce. The batter seems to stay better when I brown them.

Doubled, this will cover about 3 lbs of wings that have been halved (wing and "drummie" separated) so I would think the single recipe would cover your 6 thighs (about 1 lb?).

Just one of many thoughts I'm sure you'll get today!
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Old 12-18-2005, 03:12 PM   #4
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Try this over some rice!

CHINESE BRAISED CHICKEN W/MUSHROOMS AND STAR ANISE
4 servings

1T oil
1 chicken cut up
12 oz. fresh shitakes (sub regular 'shrooms - even canned will be fine)
2T minced garlic
2T minced ginger
2cups scallions
1qt.chicken broth
cup hoisin sauce
4 whole star anise
1 T.sriracha sauce (or any hot sauce - or leave out!)
4 cups shredded Napa cabbage
salt/pepper

Heat oil and saute chicken til brown; remove to bowl;saute mushrooms, 1 cups scallions, garlic, and ginger; saute mushrooms til tender; return chicken to pot; add chicken broth, hoisin sauce, and star anise; bring to boil; reduce heat, cover and simmer til chicken is cooked through. Remove chicken and take off skin and bones.
Boil mixture in pot til reduced to 2 cups; stir in cabbage and sriracha sauce; boil til cabbage is tender; return chicken to pot and simmer about 2 minutes; discard star anise. Sprinkle with remaining scallions.
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Old 12-18-2005, 03:30 PM   #5
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Pollo Borracho, or Drunken Chicken

I have made this many times. Easy and absolutely delicious!

http://www.foodnetwork.com/food/reci..._12663,00.html

Lee
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Old 12-18-2005, 03:52 PM   #6
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Marmalady's star anise chicken is excellent...I've cooked that a few times..I think it's from Epicurious...your whole house will have the aroma of star anise. Here's another recipe for you to consider called 5 Ingredient Chicken and is perfect with thighs.

5 Ingredient Chicken

1/4 cup dijon mustard, thinned with 2 Tablespoons water
2/3 cup maple syrup, Grade B is best
2 teaspoons curry powder
2 teaspoons rubbed sage or dried sage
4 - 6 chicken thighs (you can leave skin on or take it off, either way)

Preheat oven to 425. In a small saucepan, combine all ingredients except for chicken. Stir over medium heat til well-blended. Sprinkle chicken with salt & pepper and arrange pieces in baking pan that sort of crowds the chicken together...I use an 8x8x2 inch Corning Ware dish lined with foil...pour the sauce over the chicken, turning to coat. Bake, uncovered, basting every 15 minutes, for about 40 minutes, or til cooked through. Delicious with basmati rice.
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Old 12-18-2005, 04:45 PM   #7
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Quote:
Originally Posted by JMediger
We use this on wings and it is delicious! I don't know why it wouldn't work on thighs ...
SWEET & SOUR WINGS (or thighs ... )
Dip in egg - then flour
Brown on each side
Place in single layer in greased baking dish

SAUCE....
3/4 Cup Sugar
1/4 Cup Pineapple Juice
1/4 Cup White Vinegar
3/4 Cup Ketchup
1 tsp Soy Sauce
1 1/2 tsp salt

Combine all in sauce pan and bring to soft boil.
Spread over chicken wings and top with crushed pineapple if you like.
Cover and bake for 40 - 45 min. @ 350.

I usually let the chicken wings set after I dip them while I do the sauce. The batter seems to stay better when I brown them.

Doubled, this will cover about 3 lbs of wings that have been halved (wing and "drummie" separated) so I would think the single recipe would cover your 6 thighs (about 1 lb?).

Just one of many thoughts I'm sure you'll get today!
First of all thanks to everyone who responded. You've given me some wonderful recipes to try out.

jMediger.....I tried your recipe and its definetly one we'll be having time and time again......it was delicious and I'm not real fond of sweet and sour. I did a few additional things though. I added some freshly ground black pepper (abt. 15 grinds) to the sauce and put salt and pepper in the egg mixture and in the flour mixture. I browned the chicken in a combination of veg. oil and EVOO. Oh and I used the pineapple juice that was in a small can of sliced pineapple....it was exactly 1/4 cup. It took 50 minutes in my oven to cook to the recommended temp for chicken.
I cooked up some white rice in chicken broth and added some salt and the greens of the scallions. Sent DH to the chinese resturant to grab some egg rolls.
I'm going to try adding a few red chili peppers next time as the recipe reminded me of General Tso's Chicken although it was on the sweet and sour side. I think all it would need is the red chilis to accomplish it.
Thanks a bunch! This is def. a TNT recipe that I recommend to others to try.
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Old 12-18-2005, 04:52 PM   #8
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Chicken Cacciatore comes to mind. I use the one out my my old Better Homes and Garden Cookbook. There's not much recipe to it, though. Just fry up the seasoned chicken, simmer it in an Italian red gravy, and serve on pasta with grated parmesan on top.
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Old 12-18-2005, 06:42 PM   #9
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OH YUM! I'm glad it turned out ... I like the idea of both black pepper and a little red pepper!
It's one of my husband's favorite things - especially during football season! Also, it freezes wonderfully (for when the wings go on super sale and I make a few pans) ... just throw your pan in the oven, contents still frozen and slowly bake them off. Take your cook time to about 2 hours but make sure they are 2 slow hours. OR you can thaw in your 'fridge and bake off when the sauce is "saucey" again.
I'm glad it was good!
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Old 12-18-2005, 08:08 PM   #10
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Sizz, run a search on this board cross-referencing "Chicken Thighs" with my handle. You should find two posts, on one thread, with a total of about 30 different recipes.
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