The Boneless Skinless Chicken Thighs tasted great....

18 years ago

Thanks everyone for the recipe suggestions, I made The Burnished recipe and my guys just loved it. Still not sure I can make them again because of the "guck" factor but they do cook up a while lot nicer than they start out. Where dos all that stuff go when they are cooked? I tried to remove a lot of the attached fat, gristle and other stuff, but I just couldn't get it all and when they were done cooking it was no where to be seen!

The recipe itself is VERY tasty, I can see using that marinade on breasts and grilling them or something.

Anyway, I just wanted to say thanks for all the recipes, I will certainly be using them in the near future, on SOME cut of chicken! LOL!

Alexa

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Comments (16)

lindac
18 years ago
SonowI'mscrolling around looking for that recipe...
Why not save me the trouble and post it?
Linda C
rob333 (zone 7b)
18 years ago
Let's get you type it out with your current keyboard Linda, bwwaahhhhaaaa. Here, it's from Alexis's thread earlier in the week. Woodie posted it.

Chances Mom/Janet - Burnished Chicken Thighs with Sweet Potatoes, Parsnips and Shallots

3 tbsp olive oil
3 tbsp dijon mustard
1 1/2 tbsp balsamic
salt and pepper
8 chicken thighs (I get them boned so they are easier to eat)
1 med large peeled sweet potato (I subbed 5 small potatoes quartered) cut into 1/2 inch pieces
4 med parsnips peeled and cut into 1/2 inch pieces
4 small shallots, peeled and halved thru root (I used at least 6)
I also added 3 carrots, peeled and cut into 1/2 inch pieces
3 strips bacon (I used pancetta diced)cooked and crumbled
Stir together oil, mustard balsamic salt and pepper in large bowl, add chicken and toss. Marinate at least 1 hr and upto 8 hrs.
Heat oven to 425 degrees. Arrange chicken skin up on large rimmed baking sheet. At other end of sheet toss veggies with salt and pepper (I also added some butter). Roast 20 minutes, then baste chicken and stir veggies. Contine basting and stirring every 10 minutes. (I didn't do this just left it)
When chicken is done, take veggies out and toss with 1/2 of the bacon , and transfer to serving platter, top with chicken and toss rest of bacon over.
Because I used deboned thighs, I started the veggies about 15 minutes before adding the chicken and cooked the whole thing about and hour.
The beauty of this dish is it can hold for quite a while without getting over done or dried out. Both times I made it when we had company and kind of forgot about it til it was time to eat. The chicken comes out a beautiful burnished brown and the veggies are sweet. (Woodie's note - I just throw it all together in a big roasting pan and let it rip!)
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I'm one that has a "phobia" about any kind of fat or gristle or anything like that when it comes to meat. If I get the tiniest bit while I'm chewing, that's pretty much it for the meal - it turns my stomach and I can't eat anymore of it. The rest of the family is practically done and I'm still surgically removing any and all traces from my meat!! That being said, while I prefer the taste of dark meat I avoid chicken legs and thighs because of the tendons, fat, gristle, etc. But I've found that when I slow cook them, 90% of the fat and other stuff seems to just disappear and I can eat them fine. Granted, you're going to have a layer of fat to deal with that will need to be skimmed off, but that's pretty easy to do. I, also, always remove the skin, even from chicken legs. So I usually use boneless thighs in casserole type dishes that bake for a long time. I have to admit the meat does get a little dry - dry for dark meat anyway, but the flavor is still good. My good number is pretty high so the doctor told me it's nothing to worry about even tho my overall cholesterol is high. I guess that good number being high negates some of the bad. But I still try to watch it because I don't need to take medication and I want to keep it that way. High cholesterol does run in my family. And after eating low fat for so many years, I find that fatty foods make me stomach sick. I can't tolerate the fat. Which is unfortunate because I just love dipping good bread in tasty dipping oil, but more than one piece and I'm a goner!! Lisa
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The spinach was not frozen, and so I sautÃ©ed it briefly to reduce the volume and make it easier to stuff. I added Asiago cheese to the filling to give it more flavor, but the result was very bland, even though I seasoned the chicken with my Cajun seasoning mix. I had also added fresh basil to the spinach mixture. I made three breasts, and we only ate one of them, and so I have two left over, besides the raw ones that I froze. The white wine (Chardonnay) that I added did make a nice sauce, but a pasta sauce would have been more flavorful. I also made some plain brown basmati rice. The last time I made brown basmati rice I added to many other ingredients (I was making Jambalaya), and the rice never got tender. Having plain rice only added to the blandness of the meal. Adding more pepper to the chicken would have helped, I think. Lars
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I poach chicken breasts for salad. Poach is a very slow simmer.I put some water....what looks like enough to cover the bricken into a pot with a lid, add some onion...a slice for just a small but of chicken, a bit of celery, the leaves are OK...no need to chop, a whole clove of garlic...2 if I have a lot of chicken to cook, and some parsley...if I have another use for the ruffley part I will just use the stems, and something acid...maybe a wedge of lemon, a splash of dry wine, a spoon of vinegar... a bit of salt...pepper. Bring to a boil and boil for a bit....5 minutes if you are in a hurry, 20 minutes if the phone rings! Turn the fire off and add the chicken, turn the heat back on and keep at a slow simmer until its' done...depends on the amount of chicken you are cooking but 12 to 15 minutes is about right. Cut into the chicken to see when it's done....don't over cook. Remove chicken from broth, strain and save the broth for other uses....you may want to reduce it a bit. Or just poach the chicken in white wine. That was my father's secret recipe! He would pack chicken breasts,with the skin, into a heavy pot, cover with Virginia Dare white wine...sweet, icky, fruity....and slowly simmer until the chicken was done....then he would brown the chicken in a bit of butter, reduce down the cooking liquid add fruit....think it was pineapple maybe canned peaches, I forget, and thicken with cornstarch and serve over the chicken! LOL! I forgot about that! Linda C
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pkramer60
18 years ago
I don't mean to be silly or anything else, but what do you mean by "guck"? I saw several postings tht mentioned this by others too.

Peppi
teresa_nc7
18 years ago
Peppi, chicken thighs tend to be slightly "guckier" than boneless, skinless, chicken breast. There are bits of fat clinging to them, some veins (this did come from a living, breathing creature, ya know) and some mucus-y covering on the non-skin part of the thigh. A boneless thigh is not such a tidy shape as a boneless breast either. If you can get over these inherent characteristics you will have some really good eating from this other boneless, skinless piece of chicken.

A dry paper towel will help to remove some of the guck.
caliloo
Original Author
18 years ago
The "guck" is the imbedded fat, sinew, tendon sheaths, connective tissue and other miscellaneous bits that are definitely not muscle tissue. The thighs have a ton of that stuff.

The breasts are much cleaner and what they do have is a lot easier to remove.

Alexa
jessyf
18 years ago
Hey dip them in egg with the chalaza still in and lets hear some EEEWWWWSSSS
User
18 years ago
Major EEEWWWWSSS !!!!!

Like Alexa, I find all that fat, tendons, sinew etc unpleasant to deal with. I feel I must remove it all or I can't even think of eating them. However removing it is off putting to me and I can't eat them anyway!

I know it's all in my head but .......
jessyf
18 years ago
ROFLMAO Sharon I was thinking of you when I made that statement.

Next on my list, maybe for your bday, a book '101 Things to do with the Chalaza'

OK I'm done now. Promise.
teresa_nc7
18 years ago
NO, NO! Don't ever be done, Jessy! We would miss you "peculiar" sense of humor.

Hugs,
Teresa
chancesmom
18 years ago
That recipe is a go-to one I use alot. It originally came from a Fine Cooking chicken edition about 3 or 4 winters ago. I often make it for company because you can get it all ready and just leave it to cook while chatting!
I must say, I never noticed gunk.....maybe my standards are low!!!
caliloo
Original Author
18 years ago
"Major EEEWWWWSSS !!!!!"

EXACTLY! Sharon, I think you are rubbing off on me.... I have started putting raw scrambled eggs through a fine sieve jsut so I can trap the chalaza (shudder!) and toss them out rather than have them ever show up where they could be SEEN! EEEEEEEEEEEEEEWWWWWWWWWWWWWWWWWWW!

I also have been fishing them out of fried eggs and leaving them on the side of my plate. If there are eggs in a baked product, I just convince myself that there is no way it ended up in the piece I am eating. LOLOLOLOL!

And there is nothing at all wrong with eating eggs OR chicken thighs as they come ffrom the bird.... as Sharon mentioned, it is all psychological!
Alexa
pkramer60
18 years ago
Thanks for explaining it for me. I guess I never noticed it or the egg thing either. I guess as an adult women having dealt with "monthly things", baby diapers, and some nasty accidents, normal chicken gunk just doesn't do a thing to me.

Heck, I got no trouble eating a fish with the head on either! MOM.....it's lookin' at me!
jessyf
18 years ago
LOL Teresa of course I'm unstoppable.

Hey folks lets stop for a moment and think about eggs.

Think about what part of the chicken they come from. Mmmm.

And Peppi is right its a 'monthly thing' except for chickens, its a 'daily thing'. Hey kids breakfast time, anyone up for chicken menses?
teresa_nc7
18 years ago
La la lalalalalalal (fingers in ears) lalala...I can't hear you.....lalalalalalalalala lalalala lalalalalala....no....your're not going to mess with my mind.......lalalalalalalalala......
caliloo
Original Author
18 years ago
OMG JESSY!!!!!!!!!!!!!!!!!!

THUD!!!!!!!!
jimster
18 years ago
Anyone for an omelet?

The Boneless Skinless Chicken Thighs tasted great....

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The Boneless Skinless Chicken Thighs tasted great....

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