Thread: Chicken thighs - ideas

On Wed, 10 Mar 2010 16:16:04 -0800, "Paul M. Cook" <[email protected]>
wrote:

>They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick and
>easy, yet pleasing dish to prepare? I was going to deep fry them but I
>don't want all the mess. Something in the oven would be cool.
>
>Paul
>

I got this recipe from eGullet several years ago. It can be done
either in the oven or the crockpot. It is about the only dish I make
in my little used crockpot..and it does turn out well. Not sure how it
would be if it were cooked in the oven...

The following is from the recipe as written by the late author, Fifi:

>I use skinless, boneless chicken thighs. For every 4 thighs, use about 1/4 cup of paprika. Salt the thighs fairly generously. Put them in a plastic zip type baggy and pour in the paprika. Toss around and kinda massage the thighs to get the paprika coating all surfaces. This will look like an insane amount of paprika. Slice onion, about one medium yellow or white onion for each 2 thighs. Layer the onion in the bottom of the crock pot or heavy pot with lid on (e.g. Le Creuset). Place the thighs on top of the onion in one layer. From there, several cooking options are available and seem to result in the same delicious result...
>
>Crockpot on low, 5 to 6 hours
>Crockpot on high, 3 to 4 hours
>LC in a 250F oven, 3 to 4 hours
>LC in a 275F oven, 2 hours
>
>All of this is not critical. You are looking for fall apart tender chicken. However you get there is up to your preferences and time schedule. The onions should be soft. There is often a wide variation of liquid depending upon how much water the onions contain, and that varies a lot. Then you can cook down the onion "gravy" on the top of the stove, thicken it a bit maybe, whatever floats your boat. I like the idea of cooking it down on the top of the stove then adding a big dollop of sour cream.

I think LC refers to Le Crueset..

Me, I love using smoked paprika for this dish... If you have some,
add it.

Christine
--
http://nightstirrings.blogspot.com

These are bone-in rather than boneless?

They can be prepared Buffalo style, just like wings, only
a little meatier.

Steve

"Christine Dabney" <[email protected]> wrote in message
news:[email protected]..
> On Wed, 10 Mar 2010 16:16:04 -0800, "Paul M. Cook" <[email protected]>
> wrote:
>
>>They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick
>>and
>>easy, yet pleasing dish to prepare? I was going to deep fry them but I
>>don't want all the mess. Something in the oven would be cool.
>>
>>Paul
>>
>
> I got this recipe from eGullet several years ago. It can be done
> either in the oven or the crockpot. It is about the only dish I make
> in my little used crockpot..and it does turn out well. Not sure how it
> would be if it were cooked in the oven...
>
> The following is from the recipe as written by the late author, Fifi:
>
>>I use skinless, boneless chicken thighs. For every 4 thighs, use about 1/4
>>cup of paprika. Salt the thighs fairly generously. Put them in a plastic
>>zip type baggy and pour in the paprika. Toss around and kinda massage the
>>thighs to get the paprika coating all surfaces. This will look like an
>>insane amount of paprika. Slice onion, about one medium yellow or white
>>onion for each 2 thighs. Layer the onion in the bottom of the crock pot or
>>heavy pot with lid on (e.g. Le Creuset). Place the thighs on top of the
>>onion in one layer. From there, several cooking options are available and
>>seem to result in the same delicious result...
>>
>>Crockpot on low, 5 to 6 hours
>>Crockpot on high, 3 to 4 hours
>>LC in a 250F oven, 3 to 4 hours
>>LC in a 275F oven, 2 hours
>>
>>All of this is not critical. You are looking for fall apart tender
>>chicken. However you get there is up to your preferences and time
>>schedule. The onions should be soft. There is often a wide variation of
>>liquid depending upon how much water the onions contain, and that varies a
>>lot. Then you can cook down the onion "gravy" on the top of the stove,
>>thicken it a bit maybe, whatever floats your boat. I like the idea of
>>cooking it down on the top of the stove then adding a big dollop of sour
>>cream.
>
> I think LC refers to Le Crueset..
>
> Me, I love using smoked paprika for this dish... If you have some,
> add it.
>
> Christine


I do like paprika and I have plenty on hand. Sounds tasty.

Paul

"Paul M. Cook" <[email protected]> wrote in message
news:hn9co7$sa8$[email protected]..
> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick
> and easy, yet pleasing dish to prepare? I was going to deep fry them but
> I don't want all the mess. Something in the oven would be cool.
>
> Paul

Place on a rack
Set the oven to 350
Sprinkle with seasoned salt or brush with BBQ sauce
Bake for 60 min.

Eat.


--
Dimitri

Searing

http://kitchenguide.wordpress.com.

"Steve Pope" <[email protected]> wrote in message
news:hn9djf$psl$[email protected]..
> These are bone-in rather than boneless?
>
> They can be prepared Buffalo style, just like wings, only
> a little meatier.
>

I'd do, I ADORE hot wings, it but I am just in no mood for grease tonight.
I am thinking dutch oven dishes.

Paul

"Dimitri" <[email protected]> wrote in message
news:4XWln.17544$[email protected]..
>
> "Paul M. Cook" <[email protected]> wrote in message
> news:hn9co7$sa8$[email protected]..
>> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick
>> and easy, yet pleasing dish to prepare? I was going to deep fry them but
>> I don't want all the mess. Something in the oven would be cool.
>>
>> Paul
>
> Place on a rack
> Set the oven to 350
> Sprinkle with seasoned salt or brush with BBQ sauce
> Bake for 60 min.
>

Well sure, seasoned salt is my favorite way to bake a chicken. I use a lot
of it. But not tonight, though.

Paul

Christine Dabney wrote:
> On Wed, 10 Mar 2010 16:16:04 -0800, "Paul M. Cook" <[email protected]>
> wrote:
>
>> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick and
>> easy, yet pleasing dish to prepare? I was going to deep fry them but I
>> don't want all the mess. Something in the oven would be cool.
>>
>> Paul
>>
>
> I got this recipe from eGullet several years ago. It can be done
> either in the oven or the crockpot. It is about the only dish I make
> in my little used crockpot..and it does turn out well. Not sure how it
> would be if it were cooked in the oven...
>
> The following is from the recipe as written by the late author, Fifi:
>
>> I use skinless, boneless chicken thighs. For every 4 thighs, use about 1/4 cup of paprika. Salt the thighs fairly generously. Put them in a plastic zip type baggy and pour in the paprika. Toss around and kinda massage the thighs to get the paprika coating all surfaces. This will look like an insane amount of paprika. Slice onion, about one medium yellow or white onion for each 2 thighs. Layer the onion in the bottom of the crock pot or heavy pot with lid on (e.g. Le Creuset). Place the thighs on top of the onion in one layer. From there, several cooking options are available and seem to result in the same delicious result...
>>
>> Crockpot on low, 5 to 6 hours
>> Crockpot on high, 3 to 4 hours
>> LC in a 250F oven, 3 to 4 hours
>> LC in a 275F oven, 2 hours
>>
>> All of this is not critical. You are looking for fall apart tender chicken. However you get there is up to your preferences and time schedule. The onions should be soft. There is often a wide variation of liquid depending upon how much water the onions contain, and that varies a lot. Then you can cook down the onion "gravy" on the top of the stove, thicken it a bit maybe, whatever floats your boat. I like the idea of cooking it down on the top of the stove then adding a big dollop of sour cream.
>
> I think LC refers to Le Crueset..
>
> Me, I love using smoked paprika for this dish... If you have some,
> add it.
>
> Christine
Sometimes simple is best. We got some chicken thighs not franken chicken
thighs a couple of years ago. Just a little salt and pepper over a
campfire. Far enough away from the fire to keep from being burned. It
took a little longer but the oakwood smoke and the chicken fat on the
pieces and the salt and pepper was just right.
The thighs are flavorful meat.

"Dimitri" <[email protected]> wrote in message
news:4XWln.17544$[email protected]..
>
> "Paul M. Cook" <[email protected]> wrote in message
> news:hn9co7$sa8$[email protected]..
>> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick
>> and easy, yet pleasing dish to prepare? I was going to deep fry them but
>> I don't want all the mess. Something in the oven would be cool.
>>
>> Paul
>
> Place on a rack
> Set the oven to 350
> Sprinkle with seasoned salt or brush with BBQ sauce
> Bake for 60 min.
>
> Eat.
>
>


Mmm hmmmm. That is the quickest, easiest and most delicious, I agree. What I
love to do more than anything lately (not as quick and easy but still not
rocket science) is debone and marinate overnight in soy sauce, brown sugar,
cider vinegar, and fresh crushed garlic, then bake or broil. Great over rice
or just plain.

"Paul M. Cook" wrote:
>
> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick and
> easy, yet pleasing dish to prepare? I was going to deep fry them but I
> don't want all the mess. Something in the oven would be cool.
>
> Paul

http://wpnet.us/curry_chicken.htm

On Mar 10, 7:16*pm, "Paul M. Cook" <pmc...@gte.net> wrote:
> They were on sale, 10 pounds for 7 bucks. *OK, so what would be a quickand
> easy, yet pleasing dish to prepare? *I was going to deep fry them but I
> don't want all the mess. *Something in the oven would be cool.
>
> Paul

Bake them in the oven, then strip the meat and use it in dishes
calling for cooked chicken. Freeze it in one cup portions aimed at
this kind of use.

I like deviled chicken thighs myself. I bet you can do a general
search for a recipe.

Nice frugal find!!

"Paul M. Cook" <[email protected]> wrote in
news:hn9co7$sa8$[email protected]:

> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick
> and easy, yet pleasing dish to prepare? I was going to deep fry them
> but I don't want all the mess. Something in the oven would be cool.
>
> Paul
>
>
>


Are they skinless fillets, or bone in?

Bone in are great for roasting in the oven........ just rub or marinade
with whatever you want and lay them on some lemon slices in a pan and
roast to your hearts content.

If they're thigh fillets (and 10lbs for $7 is an absolute *steal*!!), you
can lay them out, rub on some pesto, sprinkle some fetta, throw on some
basil leaves or maybe a semi-dried tomato, roll up and wrap in pancetta
and bake in the oven.

Or you could do a Champagne Chicken.........


http://s199.photobucket.com/albums/a...gne%20Chicken/




--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

"Paul M. Cook" <[email protected]> wrote:

> They were on sale, 10 pounds for 7 bucks. OK, so what would be a
> quick and easy, yet pleasing dish to prepare? I was going to deep fry
> them but I don't want all the mess. Something in the oven would be
> cool.
>
> Paul


Paul,

I'd suggest my Thai Thigh Chicken Satay but it's more an overnight thing.

See: http://i17.tinypic.com/3y5hf6o.jpg

Best,

Andy

Paul M. Cook wrote:
> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick and
> easy, yet pleasing dish to prepare? I was going to deep fry them but I
> don't want all the mess. Something in the oven would be cool.

How about an orange sauce, or some other fruit sauce?
I normally just reduce some freshly squeezed OJ down, then maybe add a
dash of brandy if I'm in the mood for it.
I find OJ to be plenty sweet enough on it's own, so I don't add any
sweeteners.


--
The power of accurate observation is commonly called cynicism
by those who haven't got it - George Bernard Shaw

On Wed, 10 Mar 2010 16:39:45 -0800, Paul M. Cook wrote:

> Well sure, seasoned salt is my favorite way to bake a chicken. I use a lot
> of it. But not tonight, though.

With 10lbs, I think you have enough for a few nights. No reason to
be picky about what you don't feel like having tonight.

-sw

On Wed, 10 Mar 2010 19:18:52 -0600, Pete C. wrote:

> "Paul M. Cook" wrote:
>>
>> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick and
>> easy, yet pleasing dish to prepare? I was going to deep fry them but I
>> don't want all the mess. Something in the oven would be cool.
>>
>> Paul
>
> http://wpnet.us/curry_chicken.htm

This would be my dish as well. I debone chicken thighs in about 15
seconds each.

Jerk chicken tacos would be my next up (boneless, simmered in
Walkerswood paste + water).

-sw

-sw

On Wed, 10 Mar 2010 16:39:45 -0800, "Paul M. Cook" <[email protected]> wrote:

>
>"Dimitri" <[email protected]> wrote in message
>news:4XWln.17544$[email protected]..
>>
>> "Paul M. Cook" <[email protected]> wrote in message
>> news:hn9co7$sa8$[email protected]..
>>> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick
>>> and easy, yet pleasing dish to prepare? I was going to deep fry them but
>>> I don't want all the mess. Something in the oven would be cool.
>>>
>>> Paul
>>
>> Place on a rack
>> Set the oven to 350
>> Sprinkle with seasoned salt or brush with BBQ sauce
>> Bake for 60 min.
>>
>
>Well sure, seasoned salt is my favorite way to bake a chicken. I use a lot
>of it. But not tonight, though.

I have thighs coming out of the oven in about 5 minutes.

Progresso bread crumbs, a little season salt, poultry seasoning,
and a bit of garlic powder.

Bake at 400 for 40 minutes or so.

"Paul M. Cook" <[email protected]> wrote in message
news:hn9co7$sa8$[email protected]..
> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick
> and easy, yet pleasing dish to prepare? I was going to deep fry them but
> I don't want all the mess. Something in the oven would be cool.
>
> Paul

I vacuum seal them three to a package with marinade and freeze. As for
recipes, baking, frying, or grilling would be my choices. Don't know why,
but I really like thigh meat.

Steve

"PLucas" <[email protected]> wrote in message
news:[email protected] ...
> "Paul M. Cook" <[email protected]> wrote in
> news:hn9co7$sa8$[email protected]:
>
>> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick
>> and easy, yet pleasing dish to prepare? I was going to deep fry them
>> but I don't want all the mess. Something in the oven would be cool.
>>
>> Paul
>>
>>
>>
>
>
> Are they skinless fillets, or bone in?

Bone in.

>
> Bone in are great for roasting in the oven........ just rub or marinade
> with whatever you want and lay them on some lemon slices in a pan and
> roast to your hearts content.
>
> If they're thigh fillets (and 10lbs for $7 is an absolute *steal*!!), you
> can lay them out, rub on some pesto, sprinkle some fetta, throw on some
> basil leaves or maybe a semi-dried tomato, roll up and wrap in pancetta
> and bake in the oven.
>
> Or you could do a Champagne Chicken.........

I am leaning towards the curry idea now. Yeah, curry - I have a prepared
tadka in the cupboard.

Paul

"Paul M. Cook" <[email protected]> wrote in news:hn9i4c$ekv$1@news.eternal-
september.org:

>
> "PLucas" <[email protected]> wrote in message
> news:[email protected] ...
>> "Paul M. Cook" <[email protected]> wrote in
>> news:hn9co7$sa8$[email protected]:
>>
>>> They were on sale, 10 pounds for 7 bucks. OK, so what would be a quick
>>> and easy, yet pleasing dish to prepare? I was going to deep fry them
>>> but I don't want all the mess. Something in the oven would be cool.
>>>
>>> Paul
>>>
>>>
>>>
>>
>>
>> Are they skinless fillets, or bone in?
>
> Bone in.


Still an excellent buy!!


If I ever find any cheap chicken thighs (usually around $3.99kg) I buy some
for the pooch. She loves them.

And I usually end up taking a couple out to roast up for us..... even though
the SO says "Great, you're feeding me dog food!!" :-)



>
>>
>> Bone in are great for roasting in the oven........ just rub or marinade
>> with whatever you want and lay them on some lemon slices in a pan and
>> roast to your hearts content.
>>
>> If they're thigh fillets (and 10lbs for $7 is an absolute *steal*!!), you
>> can lay them out, rub on some pesto, sprinkle some fetta, throw on some
>> basil leaves or maybe a semi-dried tomato, roll up and wrap in pancetta
>> and bake in the oven.
>>
>> Or you could do a Champagne Chicken.........
>
> I am leaning towards the curry idea now. Yeah, curry - I have a prepared
> tadka in the cupboard.
>


Tadka?? As in this.....

http://en.wikipedia.org/wiki/Chaunk



But curry is good........ 'specially if it's cool/cold where you are :-)


I take the skin off if I'm doing qhole thighs in a curry, and probably cut
them in two if they are too big..... but the skin comes off, can't stand
wobbly skin, it has to be crisp!!


--
Peter Lucas
Brisbane
Australia

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html