Need ideas-how to cook bone-in chicken thighs?

[redsd]

I usually coat them in crushed "pork rinds" and bake. I'm SERIOUSLY tired of this! I've been taking the skin off, baking, then dousing with store bought BBQ sauce, and I'm tired of that too.

Can y'all help me with ideas?

I'm gluten, dairy and soy intolerant.

Thanks,
Lori

[celiacmaine-iac]

Hi Lori. I love chicken thighs and cook with them a lot. They are such a good economical source of protein. Hope these ideas help.

Chicken Cacciatore:
You could simmer some of the thighs until cooked, then remove the meat from the bones. Put the meat in a tomato-based pasta sauce with big chunks of onion, peppers, and mushrooms for a quick and easy chicken cacciatore that could be served over either rice or rice pasta.

Stuffed tomato:
Chunk up some cooked chicken and make a chicken salad, and stuff a tomato or green pepper half with it.

Pasta Salad:
Dice up some cooked chicken and add it to rice pasta with lots of cut up fresh veggies such as green peppers, cukes, tomatoes, olives, kidney or garbanzo beans. Dress with mayo seasoned with a little seasoned salt. I like Morton's Nature Seasonings, and it was GF last time I checked. You would have to make sure whatever mayo you use to dress the salad with does not contain soy.

Chicken-fried rice. Cook some rice and chill thoroughly. Saute up a few veggies i.e. diced carrots, onions, green peppers, celery, etc. (basically whatever you have that sounds good.) Add some chunks of cooked chicken to the pan. Stir in the cooled rice and heat through. Add GF soy sauce to mixture to taste. I like to throw in a handful of cashews too. Sometimes I also add some scrambled egg to the mix. To do that I cook and egg or two that I scrambled in a pan stirring just enough to keep it from sticking, but so that it stays in sort of a flat round shape. When the egg is almost cooked through, I flip it like a hamburger to cook the top. Remove it from the pan and dice it up, and stir into the rice just before serving.

Oven Fried Chicken:
Dust chicken thighs with a little flour to coat skin on top. Sprinkle with salt and pepper or seasoned salt. Bake at 400 degrees till done. I usually line my pan with foil to make clean up easier.

Yummy Chicken soup:
Simmer some chicken thighs. Remove thighs from broth, reserving broth. Remove meat from thighs. Saute an onion, and some celery pieces until the onion becomes translucent. Add a clove of garlic at the last minute if you like it. Add broth to pan, and add a 14 oz. can of diced tomatoes. Add 2-3 carrots sliced, and simmer until carrots are crisp-tender. Return chicken to pan. To make this soup heartier you could add some leftover cooked rice, or some diced potato, or rice pasta. Season with some GF poultry seasoning, salt and pepper to taste. You can also throw in a handful of frozen peas at the last minute, and cook just long enough for the peas to thaw, just don't overcook them. Also some people when they want pasta in a soup, portion the pasta into the individual bowls, and serve the soup over the pasta. That prevents the pasta from turning to mush if you have leftover soup.

None of these things take more than a few minutes to make. All of these ideas could be modified to suit your personal tastes/dietary needs.
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Steph

[Fidissimus]

This works great with just thighs too! I usually get thighs and legs for this recipe.

ROAST CHICKEN WITH POTATOES, LEMON & ASPARAGUS



Serves 4
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

Packages of cut-up chicken in the supermarket often have 8 pieces. For even cooking we cut the breast pieces in half crosswise, making a total of 10 pieces.

1 1/2 pounds new potatoes halved (or fingerling potatoes whole)
3 TBL olive oil
coarse salt and ground pepper
1 package cut up whole chicken (about 3 lbs)
1 bunch asparagus (1lb) trimmed and cut into 2" pieces
1 lemon, cut into 8 wedges
6 springs fresh thyme

1. Preheat oven to 475. Toss potatoes in 2TBL olive oil. Place potatoes on a roasting pan or high sided baking sheet; season with salt and pepper. Roast tossing once, until potatoes are golden, 25 minutes.

2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.

3. Toss asparagus, lemon wedges and thyme in remaining TBL of olive oil. Scatter around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 - 15 minutes. Serve chicken, vegetables and lemon drizzled with pan juices.

Everyday Food - Issue # 41
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[forinajoy]

Hey we love chicken also.....
1.Dip them in egg and then coat them in GF mashed potato flakes (uncooked), season with salt, pepper and garlic and then fry them...wonderful southern tasting fried chicken....I serve these with mashed potatoes and english peas
2. Coat them in GF barbeque sauce and then cook them on the grill...the grill gives such good flavor and leaves the mess outside...lol.... serve them with baked beans and corn on the cob....
3. Sprinkle them with lemon pepper and then grill them, serve them with red potatoes and a salad ......
4. Brown them in a skillet with a little salt and pepper, put them in a baking pan, then cover them with homemade GF/dairy free mushroom gravy, cover your baking pan with aluminum foil and bake at 350 for 30 minutes, or until gravy is bubbly...(this is also good with pork chops).... I serve this with rice....it is a company favorite

Fid, that roast chicken with potatoes, lemon and asparagus looks good .....I think we may have to try that this week....Ina loves asparagus....
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Connie, mom to Ina, 14 y/o with CD

[mrsppmrxky]

Here are several ways that I cook the chicken:

1. In a skillet, brown the meet in a couple of tablespoons of canola oil (or whatever you use.) You salt and pepper to taste. When the thighs are a little more than 1/2 the way done, pour about 1/4 cup maple syrup over the thighs, lower the temp to medium and cover to finish cooking. (if you like, you can throw a bag of shredded cabbage or the slice carrots, broccoli sticks in to be 'stir fried' in the sauce.

2. We coat our oven fried chicken with salt and then dust in millet flour and then oven bake at 400 F for 30 min and then turn the chicken for another 30 min. (I melt butter in a cookie pan with sides that has been covered in Foil for easy clean up)

3. I soak chicken thighs or boneless breasts in corn free coke (you can use coke, root beer, or dr. pepper) at least for an hour in a zip lock bag in the fridge. I will then take and sudo stir fry it in the cast iron frying pan. I will do that by itself or add a veggie to the very end of the cooking process and serve with rice.

4. Brown your chicken (you salt and pepper to taste, you can add whatever spices you want to be on the meat) in a couple of Tablespoons of oil. After both sides are browned, put rice in the, canned tomatoes and chillis (here they have Ro-Tel named brand it is spicey!) drain the water out of the can into a measuring cup and then add enough water for the amount of rice you have used. The rice will cook along with the meat finishing the time it needs. (You can add a can of black beans if you choose) For the last 5 minutes of cooking the chicken and rice, uncover and sprinkle the top with cheddar cheese. (you can do this with ground hamburger meat as well for a different cassrole.)

Okay, I am done with ideas for right now...........MrP is wanting supper, so I have to go and cook my boneless chicken breast.............Now, I have to figure out which way I will cook it quickly. LOL
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