January 16, 2020
Chicken is a quick, tasty and nutritious meat, but all too often home cooks focus on using the lean breasts in recipes. We’re here to tell you chicken thighs are the tender, juicy dark meat cousin you should be using in a whole bunch of recipes. The thigh meat is less prone to drying out and the additional fat and bone help to add flavour and tenderness.
Chicken thighs are just as readily available as the breasts at Calgary Co-op’s meat department and while most thigh cuts have the bone in and skin on, you can almost always find them as a meat-only filet as well. Best of all, they are often less expensive than chicken breasts.
Stovetop recipes also work great with chicken thighs, both with and without skin. Cooking them on low heat will help to keep in the moisture and let the flavours you’ve added soak into the skin and meat.
The cut you choose for your chicken thighs (with or without skin, with or without bone) may dictate how long it will take them to cook. Boneless and skinless chicken thighs cook fastest, while bone-in takes longer.
Whether you need something fast, something perfect for the family, or you’re preparing an indulgent feast, we’ve picked three recipes you’re going to enjoy.
As citrus fruits come into season, we’re loving the quick Lemony Garlicky Chicken Thighs & Potatoes. If you’re feeding a crowd on a cold winter’s eve, Chicken Pot Pie hits all the right notes, and if you’re looking for a great recipe the whole family will love try our Smothered Chicken.
Lemony, Garlicky Chicken Thighs and Potatoes
4 garlic cloves, crushed (divided)
1/2 cup plain yogurt
6-8 boneless, skinless chicken thighs
1/4 cup olive oil, plus extra for cooking
2 green onions, chopped
2-3 sprigs thyme
1 lb new potatoes, halved
Grate the lemon zest into the yogurt and stir in a crushed garlic clove and a pinch of salt; set aside. In a bowl or large, heavy zip-lock bag, combine the chicken thighs, olive oil, the remaining garlic cloves, the lemon juice, green onions, thyme and a big pinch of salt. Refrigerate for at least an hour, or overnight.
Cover the potatoes with water in a saucepan, add a big pinch of salt, bring to a simmer and cook for 10 minutes, or until just tender. Heat a large, heavy skillet over medium-high heat, add a generous drizzle of oil and cook the thighs, opened up so they lay flat, until golden on both sides and cooked through. Transfer to a plate and add the potatoes to the pan; cook until golden on all sides, seasoning with salt. Serve with the chicken, drizzled with the yogurt and topped with parsley.
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