I am just not really used to cooking meat is the big issue, I don't know what flavors are good.
Throw them in the crockpot! Add a little salt, 1/2 c. liquid (any kind except dairy) and some spices/herbs. You can do broth and a standard poultry herb (parsley, sage, rosemary, thyme, tarragon, garlic, onion). You can do soy sauce and a standard asian herb (ginger, garlic, five-spice, cilantro, lemon-grass, honey, teriyaki). Or, you can do tomatoes/tomato sauce and a standard SW flavor (chili powder, adobo, cumin, cayenne, peppers, onions, garlic). 3-4 hours on high or 6-8 on low should do it. Then serve with whatever sides make sense.
Here's the more adult-friendly, but AWESOME recipe:
Not Afraid to Entertain Chicken
1 jar mango chutney (any style, any level spice you like)
chopped green apple
Rub chicken pieces all over with curry powder. Bake, uncovered, at 350 for 30 min.
Remove from oven. Pour entire jar of chutney over chicken. Return to oven for 15 min.
Add apples and raisins. Bake additional 10 min.
Serve over rice. Great with black beans!
Note: if your kids like fruit and complex flavors, they'll probably like this chicken.
ex-Californian, making my way on the East Coast with DS (10), DS (6) and WAHDH. Former extended BF'er, co-sleeper, and baby-wearer. Remembering how to garden.
1 tbsp Lea and Perrins Worcestershire sauce (i'm not sure what its called in the US)
2tbsp dark muscovado sugar
1tbsp soy sauce
3 cloves crushed garlic
1tbsp English mustard
1/2 tbsp wine vinegar
1 tbsp oil
Then put the tim in the oven and cook at 200C/400F/gas 6 for a bit under an hour, turning them and brushing the marinade over them if they start to look dry
Or you can grill them and heat the left over marinade to make a sauce. Eat with mashed potato (to mop up the sauce) or rice and lots of dark greens.
Help me out here! Any good whole foods EASY ideas for what I can do with these tonight? I am not used to cooking a ton and am a beginner
In a dutch oven, heat butter or evo then sweat onions, carrots, celery, garlic, whatever other tossaway veggies you have
add the chicken thighs and allow them to brown slightly on each side (maybe only two or three minutes per side)
then fill with water and seasonings to taste (this part is important depending on the recipe goal **) and bring to a boil.
once you have a boil, reduce to a simmer and leave it alone for at least twenty or thirty minutes.
remove from heat and using a slotted spoon, remove your chicken to another plate. pour the rest of the liquid though a mesh strainer into a pitcher or two. That's some bom dot com chicken stock, and now you have tender, flavor-infused, non-greasy chicken for shredding.
I use chicken done this way shredded in enchiladas or burritos, cubed in curries and pot pies, stuff like that where you need "chicken, cooked and cut."
**Since I do a lot of bulk cooking, I can justify spicing the heck out my stocks sometimes. If I know I am making white chicken enchiladas and 7 layer tortilla pie, I will use a lot of cumin, chile powder and extra garlic in the stock while it simmers
Then, put those in a bowl for a sec and on top of the brown from the veggies, brown salted and peppered thighs (w/tiny bit olive oil, but they're fatty meat, so not too much or you won't get the brown bits on the bottom of the pan. When they're completely browned all over, remove to bowl w/veggies.
Then, take, oh, about six to eight cups of broth and pour over brown bits in bottom of pan. Boil up the brown bits, and make gravey (my formula for roux is 2tbsp flour and 1tbsp oil per cup of broth, mix the flour and oil with whisk, pour into boiling broth (turn down to low heat) and whisk smooth. Add meat and veggies, cover, put into 350 oven for a few hours. About a half hour before you want to eat (or however long it takes to cook your dumplings...we use jiffy mix, the big blue box, recipe's on back), salt and pepper to taste, put the dumplings on top of the gravey, and finish cooking.
Oooooh, it's my favorite thing in the world to do with chicken thighs!
Mama to two awesome kids. Wife to a wonderful, attached, loving husband. I love my job-- I'm a Midwife, Doula and Childbirth Educator, Classes forming now!
8-10 chicken thighs, skin removed
make a mixture of equal parts (1/3 c. of each) bread crumbs (I make my own from whole wheat bread in
my food processor), wheat germ, and parmesan or romano cheese. add 1 tsp salt and 1 tbsp celery
roll the chicken in the mixture, place on ungreased baking pan, and bake for 30 minutes at 350
degrees F or until chicken is well done and crispy.
Thanks's what I'm makeing tonight with my chicken thighs. I love them!
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