re: What should I make with chicken thighs?

Chicken and Rotels over Rice

I did a pan of thighs this week using a Jacques Pepin trick....you lay a bone in, skin-on thigh skin side down on a cutting board, and you cut alongside the full length of both sides of,the bone....this makes the thigh flatten out. Season the thighs with whatever you like (any dry seasoning blend). Cook skin side down for about 5-8 minutes, until sizzling, then cover the pan and cook 25 mins. Uncover, flip, and cook a little longer to brown that side a bit. You can toss in spinach, broccoli florets, or boiled potatoes or cooked rice to soak up the pan juices for an easy side cooked in the same pan.

If you want to be fancy, take the chicken out of the pan and make a quick pan sauce by adding a little chopped shallot and then deglazing with a flavorful liquid.

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Chicken Cacciatore is another good use for chicken thighs

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my go to
brown the shite out of the thighs in olive oil
remove and add sliced onions, garlic, drained canned tomatoes, capers, lemon juice, crushed red pepper, mushrooms
sauté that a bit, add the thighs, cover and cook in a hot oven for an hour

knuckle sucking good and only one pan to clean

After reading this I really wanted a sauce piquant.

Lol I made chicken fricassee tonight because of this thread

Can you be more precise?

Yep. I'm making it this week. Bought two big packs of thighs last week and have been wondering what to do.

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Can you be more precise?

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it is not a precision recipe
you cannot mess it up

lots of garlic, lots of capers, lots of onion, about 2/3 of the tomatoes in a big can, some herbs (oregano, thyme, etc)

Chicken Shawarma...I do that with mine.