"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

Oh My Gawd. They are positively REVOLTING when you take them out of the package! I have them marinating right now and will cook them for dinner tonight (I'm making Chances Mom/Janet - Burnished Chicken Thighs with Sweet Potatoes, Parsnips and Shallots) but it is unlikely I will ever buy them again. I am even having trouble with the thought of ever making whole roast chicken again now that I know what those thighs look like...... THanks anyway for the ideas everyone - I will probably try them with breasts in the future since so many sound great. Alexa

Lots of great ideas since I use a lot of Balsamic, white and traditional. I use it most with salads. Last weekend I made Bourbon Baked Beans; I always use BV in the beans. I quadrupled the recipe for the covered dish function thinking I would have left overs for Sunday dinner. There was not ONE bean left; I guess that's a good thing.

Hi L. I make a simpler version of Chances Mom's recipe below. I take bone in thighs and mix with sweet potatoes and white potatoes and onions and toss all together in a big roasting pan with some oil, balsamic vinegar and mustard, rosemary, thyme, s&p. Then I just roast it (turning and basing a couple of times cause the balsamic turns it all nice and dark brown) for about an hour at 400. End of my recipe. I think your ingredients all sound terrific - including the jelly and rosemary. I bet you could roast it all together for an hour at 400 tossing and basting occasionally. (I don't, however, know about roasting the apple - I've never done that.) I hope this helps you a bit. Here is Chances Mom's original recipe, FYI. 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.