chicken thighs??

[tammy88]

okay i need a dinner idea
i have 4 chicken thighs with bone and skin what can i do with them?


i thought about bbq
i thought about fried
any thing else?

i thought about stir fry but the only veggies i have is the carrot, broccolli and cauliflower mix. i have a thing of rice o ronie fried rice, 4 cheese pasta, white rice, i can of crm of mush, chicken or celery, instant potatoes, peas, corn, bisquick...

[Laurie in Bradenton]

I'd roast the them. Make up the rice a roni and mixed veggies as side dishes.
Or you can combine the white rice and cream of mush soup and bake the whole thing with veggies as side dish.

Laurie in Bradenton

[tammy88]

how would you roast them?
season and bake?

[lil'mama]

Boil them in some water w/a bouillon cube, butter, carrots, celery, onions, salt and pepper to taste. Boil til done. Debone and put back in pot. Add egg noodles and thicken w/a couple of packets of gravy mix, cornstartch or flour. Serve over mashed potatoes. Save the leftovers cause it's even better the second day.

[emily_hope]

I have a recipe that someone gave me for chicken thighs, but it calls for skinless thighs. I suppose you could use the ones with skin, I'm not sure. You use about 2 1/2 pounds of skinless thighs. In a bowl you mix 2 tablespoons of soy sauce, 2 tablespoons of plum sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of grated gingerroot, the juice of 1/2 of a lime and 2 tablespoons cornstarch. Mix it all together and add the chicken thighs and then put in a crockpot. Cook on low for about 5 hours. This is very tasty and easy.

[Little Birdie]

You can always pull the skin off. I do. Dark meat is fatty enough without it.

[betharoo0]

I would boil them, shred the chicken a make a few chicken pies with them.
Use some of the chicken broth make a gravy,add whatever veggis, make a crust or I just cover with mashies and bake 20 mins.
I can make 2 pies with 4 thighs.(I should be a poet lol)
cool the rest of the broth and freeze in a good ziploc.

[so68]

If you have any onion soup mix, wrap the thighs in tin foil, sprinkle onion soup mix on top of thighs before closing the tin foil around them. The tin foil helps avoid a mess so try and seal the thighs in there nicely. Bake in oven. I wish I could remember the exact temp and time - dh makes it, not me. Check a cook book and look for a similar recipe on thighs. I know he cooks it for quite a long time - 1 1/2 hrs or so and the thighs turn out great - really moist.

[Geoff]

A little late with this ... but here's an excerpt from my cookbook project:

BAKED MUSHROOM THIGHS:

Truth be told, my family doesn’t like this as much as I do. But because I like it, I make it. This recipe, to me, falls squarely into the “comfort food” category. You can use chicken thighs with or without the bone. With the bone in, this meal can be a little messy to eat, but I don’t mind that at all.

8 chicken thighs
1 can cream of mushroom soup
1 cup milk or Half-and-Half
1 to 2 cups bread crumbs
(2 T onion, finely diced)
(1 garlic clove, finely chopped)
1 t cornstarch

Grease up a baking dish, a 9 x 13 inch dish works best for this quantity. I use Crisco vegetable shortening for the job, but you can also “spray it with Pam”, or rub the sides with vegetable oil if that’s what you have on hand.

Mix the mushroom soup, milk, onion and garlic in a bowl of sufficient size. Put the bread crumbs in another bowl. Make it a big bowl because you’ll need the room to work the chicken.

Dip the thighs into the soup mixture, then in the bread crumbs, and set the coated pieces in the baking dish. Bake 350 degrees, loosely covered with foil for 30 minutes, the bake uncovered for another 15 minutes.

Near the end of the cooking time, heat the rest of the soup mixture in a saucepan, whisking in the cornstarch to thicken it lightly. Don’t let it boil. When the chicken is done, and put on plates, pour the sauce over.

A note here: baking covered vs. uncovered is something of an art. I’ve baked these uncovered the whole time without doing too much damage. And if you don’t have any cornstarch on hand, you can skip it. Whatever you do, just make sure the chicken is cooked through.

I usually use flavored (Italian) bread crumbs, so I find that additional spicing, except for salt and pepper, is not needed. But if you’re partial to basil or tarragon, or such, you can add it into the soup mixture either before or after the chicken is dipped and breaded.

Serves 4

[Missourimom]

I think that sounds delicious Geoff.

[Nada.Leona]

Cover 'em in a really great tomato sauce and toss 'em in the oven with some herbs, onions and garlic. Boil up some pasta and spoon the sauce over the pasta and serve it with the chicken thighs.