Chicken ideas for dinner?

Okay, chicken thighs. Moist meat, being dark. I would debone the thighs for anything, unless you plan on doing fried chicken. Otherwise, debone those things... Here's why:

Take the 12-15 thigh bones, a whole onion (including skin), a rib or two of celery, a carrot roughly chopped, some salt and pepper, and let it simmer in a quart or two of water for a couple of hours. Instant Stock!

Now, the meat... cut the meat into 1/2-1" pieces so you can use what you want and store the rest. Discard the skin, or throw it in the stockpot!

First simple one: At the grocery, buy a bag of frozen stir-fry veggies and a can of reduced-sodium cream of chicken soup. Make sure you have rice or noodles (personal preference). Saute the chicken pieces, then add the frozen stir-fry, 1/2 cup of water, and the soup. Cook till the chicken is done and the veggies are hot thru. Serve over the rice or noodles.

Number two: Take a 1/4 cup of butter/margarine and a cup of hot sauce (I prefer Franks, but your call, concerning the sodium). heat in a sauce pot, and saute the chicken pieces in a pan. When the sauce is incorporated (you can add some cayenne if you like it hot!), toss the chicken pieces into the sauce. Serve over crisp greens with some sliced onion and a blue cheese dressing, or again over rice or noodles.

Meal #3: Final thought: Make that stock like I said, and then make Chicken and Dumplings, or Chicken Noodle Soup. Filling, tasty, and truly comfort food!

Hope this helps!

Later,

Rico

These are very good, but maybe too high in sodium with the soy sauce. They do sell reduced sodium soy sauce if you would want to make a few of your thighs this way.

Lazy Gourmet Chicken

1 tbls sugar

¼ cup vinegar

½ cup soy sauce

4 garlic cloves, minced

¾ tsp salt

1 tsp pepper

2 ½ - 3 # fryer, cut up or 2-3 pounds legs/thighs/breasts

Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way.

And, I have to say when I downloaded this a few months ago it sounded really good, but I have not had the occasion to make it yet.

The Neelys’ Get Yo’ Man Chicken

Ingredients

• 2 tablespoons olive oil

• 6 chicken thighs, skinless

• 1 teaspoons salt

• 1/2 teaspoons pepper

• 1 medium onion, sliced

• 1 cup chicken stock

• 1/2 cup white wine

• 1 (14.5-ounce) can crushed tomatoes in thick puree

• 1 teaspoon dried thyme

• 1/2 tablespoon dried rosemary

• 1 tablespoon lemon-pepper

• Hot buttered rice

• 2 tablespoons chopped fresh parsley leaves

Directions

Heat the oil in a 12-inch skillet over medium-high heat.

Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and sauté until tender, roughly 3 minutes. Add the stock and wine and stir, scraping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan. Cover and cook on medium-low heat for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Chipotle-Glazed Roast Chicken with Sweet Potatoes 4 sweet potatoes (10 ounces each), peeled and cut into 1-inch pieces 2 1/2 tablespoons olive oil 4 chipotle chilies in adobo sauce, minced 2 garlic cloves, minced 2 tablespoons honey 2 teaspoons cider vinegar 1 1/4 teaspoons salt, plus additional to taste 1 teaspoon cumin 1/2 teaspoon cinnamon 6 boneless, skinless chicken breasts (2 pounds), rinsed and patted dry Chopped cilantro, for garnish (optional) Directions 1. Preheat the oven to 400 degrees. In a medium bowl, toss the sweet potatoes in the olive oil and scatter on the bottom of a roasting pan. Roast for 15 minutes. 2. In a small bowl, mix together the chilies, garlic, honey, vinegar, salt, cumin, and cinnamon to make a paste. Rub the paste evenly over each breast. 3. Place the chicken breasts on top of the sweet potatoes and roast until the chicken is just cooked through, about 25 to 30 minutes. Serve garnished with cilantro if desire

CHICKEN AND DUMPLINGS....

Prep Time:

15 MinCook Time:

30 MinReady In:

45 Min

Servings (Help)

US

Metric Calculate

Original Recipe Yield 6 servings

Ingredients

6 boneless chicken thighs

2 (10.75 ounce) cans condensed cream of celery soup

salt and pepper to taste

1 (12 ounce) package refrigerated biscuit dough

Directions

1.In a large pot over high heat, combine the chicken with enough water to cover, and boil for 15 to 20 minutes. Drain some of the water from the pot, reserving 3 cups in the pot. Remove chicken and allow it to cool, then pull it apart into bite size pieces; return to pot.

2.Reduce heat to medium, and add the cans of condensed soup. Season with salt and pepper. Pull the biscuit dough into pieces, and add to the soup. Simmer over medium heat for 7 to 8 minutes, or until the dough is cooked through.

fry the onion first then put the chicken pieces after few minutes add spices as you like and let it cook after some times it will be ready to eat.

I love this Braise-Roasted Chicken (crispy on the outside, moist & juicy on the inside): http://wp.me/prMEc-MX

Cassoulet is another great winter dish using chicken thighs: http://wp.me/prMEc-e1

There's also herb & garlic chicken with dried figs: http://wp.me/prMEc-5E

Both recipes call for bone-in chicken

shake and bake

chicken salad

BBQ

Fried chicken

that's about all I know for thighs

It is a good idea:)