Something Different W/Chicken?

[BADgirl!]

The Other Bored


lol 'bored'..... it does fit though.

The Other Board


...but to stay on topic. I'm bored of the same ole dinner menu. Can someone suggest a chicken dish? I have 'bone in' thighs to cook. I have potatoes. (Montreal Bistro's potatos were the best ever. Anyone know how they make theirs?)

TOB can also mean: Tasty Original Beans(and rice) lol

[bdavid]

...but to stay on topic. I'm bored of the same ole dinner menu. Can someone suggest a chicken dish? I have 'bone in' thighs to cook. I have potatoes. (Montreal Bistro's potatos were the best ever. Anyone know how they make theirs?)

lol
Take your thighs and lift the skin away from the meat. Stuff with goat cheese which has been mixed with garlic and basil (or whatever). Bake. The goat cheese doesn't melt out and it's very tasty indeed. No idea re the potatoes, though, sorry.

[Mrs. Fury]

Thighs are our favorite. Here's one I do: dredge chicken in flour and whatever seasonings you like, brown both sides in a little oil over medium high heat. Add some wine to deglaze the pan, wait a couple of minutes then add a little water, cover and simmer over medium heat til done.

[NoNoNanette]

Thighs are our favorite. Here's one I do: dredge chicken in flour and whatever seasonings you like, brown both sides in a little oil over medium high heat. Add some wine to deglaze the pan, wait a couple of minutes then add a little water, cover and simmer over medium heat til done.

Thighs are our favorite, as well. I'd like to try this..... am I to pull the skin off of the thigh?

** edited to say that I fear that the skin would be too slimy **

Both of the above sound yummy. :)

[justagirl]

I like thigh pieces still on the bone. I'll do any sort of braising dish with them. Chicken Marengo being my favourite...I dredge in flour and brown the chicken pieces, then set aside. Sautee some onions and garlic, then bring the chicken back (I do this in a cast iron dutch oven). You can flame off a little brandy here if you are ok with that (I do) or skip it. Add chicken stock, chopped tomatoes. Bring to a boil and simmer for about an hour. Add crawfish tails, mushrooms and some lemon juice. Done. Serve with rice. I'm sure there are more detailed recipes online but I've made it so many times now I don't know where my recipe is. I got it from another forum. This is so good.

Another one is Chicken Grande. Marinate the chicken with olive oil, garlic, rosemarry, s&p. Put all that into a casserole dish with Italian sausage and bake. Serve with pasta bordellaise. Easy and oh so good.

[NoNoNanette]

Here's one for you, JAG-

Big baking dish.... spread around your skinless chicken thighs (on the bone), as many unpeeled (but separated) cloves of garlic as you can handle, chunks of onion and potato.... toss with olive oil and rosemary.

Roast.

After the garlic can be SQUEEZED into a paste and the other stuff is to your liking, dump some shrimp on top.... continue baking til shrimp are cooked.

This is something that I usually make for "first time visitors", and they go ape-sh*t over it. :)

[Hadacol]

Last night, as a matter of fact, I didn't feel like going out to Rouse's, so I just worked with what I had which, happily, is what I wanted anyway.

4 chicken thighs on the bone
2 med yellow onions, roughly chopped
1 green bell pepper, ditto on the chopping
2 stalks celery, more couse whacking
2 medium sized carrots, pretty finely chopped
4 cloves garlic, mashed and finely chopped
1 very ripe, very large tomato out of the yard, chopped coursely,
Some panko crumbs (this matters, flour changes the whole thing, still good)

roll thighs in panko pretty heavily

heat olive oil in pan big enough to hold 4 thighs and heat oil til smoking

brown thighs, skin side down, until nicely browned

Flip and do the same on the other side

Remove, add onion, bell pepper, celery, and carrots

Sautee over medium low heat WITH THE TOP ON until soft

Add garlic, tomatoes, and chicken

Cook on medium low heat for 45 minutes or so

Eat

And if you are wondering about spices, I change it every time. Last night it was sea salt, fresh black pepper, penzey's Provence spices, with more pepper when I put it on the plate. I eat this with thin spaghetti more often than not, but it's great with white rice.

[Mrs. Fury]

Thighs are our favorite, as well. I'd like to try this..... am I to pull the skin off of the thigh?

** edited to say that I fear that the skin would be too slimy **

Both of the above sound yummy. :)

If you brown it, it should be delicious with the skin on.

[BADgirl!]

All suggestions sound good. Will try each one eventually. Ended up eating leftovers tonight. Will try one of the recipes tomorrow. Thanks

[Hadacol]

I thought that the skin was the whole point of chicken:)

In fact, that's exactly why I haven't EVER bought any of those stupid boneless, skinless chicken breasts. You might as well buy a big bucket of tofu.

[justagirl]

I'm with you hadacol.

[Great Danish]

This is my favorite fast dish with any chicken parts but I particularly like to use thighs for this...

Wash the chicken well; lift skin away from the meat and sprinkle your favorite seasoning under the skin (I like “Slap you Mama Hot seasoning). Pull the skin back in place and dredge in a little milk or buttermilk, then coat with SFR flour. Put in Pam coated pan and spray the top of chicken with Pam. Cook at 400 degrees for 45 min to an hour until brown....always very tasty....a favorite at our house with a salad.

[HomeMadeCajun]

We make fajitas & chicken sandwiches at least once a week. You can marinate them in anything, so they'll always have a unique flavor. Then you can include grilled veggies or an interesting salsa to change the flavor even more.

[PNG]

I thought that the skin was the whole point of chicken:)

In fact, that's exactly why I haven't EVER bought any of those stupid boneless, skinless chicken breasts. You might as well buy a big bucket of tofu.

Roasted chicken skin and roasted turkey skin are better than pork skins!