chicken thigh

Place two chicken thighs on each of four dinner plates.

"But last time I was home, the sauce had chicken thighs."

Slice each chicken thigh into 3 or 4 serving pieces.

A good alternative is to switch to chicken thighs.

Add the chicken thighs and sear until browned, about 3 minutes each side.

Remove the skin and fat from the chicken thighs.

While stock is reducing, place chicken thighs in a broiler pan.

Place chicken thighs in a bowl with lemon grass and scallions.

She shakes the bird as if it were a chicken thigh in a Baggie.

Trim chicken thighs of excess fat, and dry well on paper towels.

Add the chicken thighs and cook until coloured lightly on both sides.

"When do you put the chicken thighs in?"

"A baked potato, a chicken thigh and maybe some asparagus I have from the farmer's market."

Add the chicken thighs and fry, turning frequently, until lightly browned all over.

With a spatula spread this paste evenly over the surface of each chicken thigh.

I went back to the kitchen and began to pound a couple of boneless chicken thighs with a heavy knife.

Reserve a few tablespoons of duck fat for frying the chicken thighs just before serving.

Traditional uses only chicken thigh meat cut into strips before they are skewered.

His eyes never left Eric, who was busily sawing the last of the meat off a chicken thigh.

Deep-fry the chicken thighs, turning once, until they are thoroughly cooked, approximately 15 minutes.

Opening the freezer, she took out a package of chicken thighs and set it in the sink to thaw.

Add chicken thighs and legs to pot, and submerge in sauce.

Cut the chicken thighs into bite-sized pieces and combine them with the marinade ingredients.

While the pork is rendering, go ahead and season the chicken thighs with salt and black pepper.

Boneless, skinless chicken thighs also are becoming a big seller at the supermarket.