Anyone have an oven recipe for boneless skinless chicken thighs?
linnea56 (zone 5b Chicago)
6 years ago
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What to do with Boneless Skinless Chicken Thighs?
Comments (32)OMG - don't forget Sol's Caramel chicken!!!!!!! If you look through, I think just the previous WFD thread, she posted a pic. Of course, her pic will sell you quicker than mine will - lol. This stuff is to die for. YUMMMMMMM Chicken in Caramel Sauce - Sol This recipe is from the Washington Post, which adapted it from a recipe from the Slanted Door restaurant that appeared in a cookbook called The Secrets of Success: Signature Recipes and Insider Tips from San Frans Best Restaurants by Michael Bauer 1/2 C packed dark brown sugar 1/4 C water 1/4 C Asian fish sauce 3 T rice vinegar 1 tsp minced garlic 1 tsp soy sauce 1 tsp thinly sliced fresh ginger 1/2 to 1 tsp freshly ground black pepper (1/2 usually enough for me) 2 small chili peppers, fresh or dried, halved (I always use fresh) 1 T canola oil 1 shallot thinly sliced 1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces (can use a combo of light and dark meat, if you prefer) In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside. Heat oil in a large skillet over high heat (can also use a wok, but Ive had better luck w/a skillet). Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes. Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes. Serve with rice. Note: This is traditionally a Vietnamese dish. If you havent cooked w/fish sauce before, youll notice that its pretty stinky before its cooked (!), but when the sauce is all together it gives it a really distinctive flavor that would be difficult to duplicate without it. Im able to get it in my local grocery store, but if you cant, then Asian markets will be sure to have it. The dish can be more spicy or less, depending what you do w/the pepper and chilis. If I want it less spicy, I remove all the seeds from the chilis before adding them to the sauce. This time, I left most of the seeds in, and it was very spicy. Probably theres a happy medium and it would be spicy enough w/about half the seeds. If you prefer it to be more sweet than spicy, remove all the seeds and use a bit less black pepper (even tho I like it spicy, I never need more than 1/2 tsp of pepper). ((One problem I have is that the chicken is usually done faster than the sauce is reduced. It doesnt particularly suffer as a result, but it would probably help if I used a larger skillet so the chicken could brown faster while cooking for a shorter time. )) I'm not sure whose note this is! Enjoy!...See MoreBoneless skinless chicken thighs?
Comments (29)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...See MoreBoneless, skinless question
Comments (9)Almost as interesting a discussion as which came first - the chicken or the egg? I still get farm fresh chicken$, and also purchase commercial chicken because the price is much lower. I also like the convenience of chicken breast tenderloins or cutlets. There IS a huge difference in flavor, texture and the "guck" factor. The "guck" factor may have to do with the fact commercial chicken is frozen and thawed before we get it, and it's been shot full of water/chemicals/salt that affect the meat. I re-read "On Food and Cooking" by Harold McGee recently and noted how much bacteria is associated with the skin on poultry, while muscle meat of other animals is relatively low. "Bacteria and molds break down the surface layer of meat by digesting the proteins and carbohydrates into a liquefied film, producing hydrogen, carbon dioxide, and ammonia gasses in the process". That might be the "guck". Growing up, those freshly slaughtered hens were quickly processed and slapped into the frying pan, roaster, or soup kettle. It wasn't until the late 1960's that we had a stand-alone freezer large enough to store meat. The 1951 refrigerator had a freezer about 12-inches square. Because of quick processing at home, the bacteria and molds on the skin hadn't had much time to "guck" things up. I remember dad didn't even like the frozen chickens as well, so think of the flavor/texture changes with commercially prepared chickens. The skin was removed in processing because of the fat content, as Nancy noted. I also think if the skin was removed, they could process poultry faster. I also bet it was a move associated with the fact the post baby-boomer era consumers didn't know how to cut-up a chicken and the market for chicken fell. Hamburger is just the perfect Q & E food. First came the cut-up whole chicken - I remember being a 9 or 10-year old wielding a butcher knife to cut-up a chicken at home. We would NEVER have purchased one that was already cut-up. Eventually, the general public had more money to pay for the "prime" pieces - all those skinless, boneless chicken breast pieces individually frozen in a jumbo-size bag. Then people learned to spell CHOLESTEROL in the 80's and the low-fat move of the 1990's... As we became a richer nation, we've always had more food choices to go along with it, not fewer. With each additional process, it's cost the consumer more. Marketing 101... In 1959 the choice was a whole chicken - period! I can still go to the grocery store where my parents got their groceries in the 1950's. It's about the size of a convenience store. There's probably more space on the pet isle and the cereal isle in most stores now. -Grainlady...See MoreBonless skinless chicken help
Comments (11)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...See MoreUser
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