OK, picked up a pack of bone-in thighs, with an eye towards dinner
tonight. Thinking along the lines of browning and heavily spicing (not
to say particularly 'hot') the chicken, then slow baking or braising
with chx broth and some root veggies. Probably rice on the side...

Any particular suggestions?

Dave

Dave Bell > wrote in news0Nel.2007$PE4.564
@nlpi061.nbdc.sbc.com:

> OK, picked up a pack of bone-in thighs, with an eye towards dinner
> tonight. Thinking along the lines of browning and heavily spicing (not
> to say particularly 'hot') the chicken, then slow baking or braising
> with chx broth and some root veggies. Probably rice on the side...
>
> Any particular suggestions?
>
> Dave
>



Bone in thighs are great in a curry.



--
Peter Lucas
Brisbane
Australia


"And where is the Prince who can afford to so cover his country with troops
for its defense, as that ten thousand men descending from the clouds, might
not in many places do an infinite deal of mischief, before a force could be
brought together to repel them?"

Benjamin Franklin 1748

"Dave Bell" > wrote in message
news
> OK, picked up a pack of bone-in thighs, with an eye towards dinner
> tonight. Thinking along the lines of browning and heavily spicing (not to
> say particularly 'hot') the chicken, then slow baking or braising with chx
> broth and some root veggies. Probably rice on the side...
>
> Any particular suggestions?
>

My favorite way to do chicken thighs with rice is to debone them (it's
really easy, I use a paring knife and two cuts) and put them in a large
ziplock with soy sauce, brown sugar, fresh garlic, black pepper, ginger, and
cider vinegar overnight. I don't measure, but the mix I use is easy on the
vinegar and heavy on the soy and garlic. If I feel they need more coverage I
add water to the mix. (Soy is expensive!) then I remove them from the
marinade onto a shallow baking pan, kind of rolling them under as though the
still have the bone in, and "oven broil" at 400 for 45 minutes, spooning a
little marinade on them before beginning. You could also bake in a deeper
pan on a lower heat.

They come out smoky and chewy, very nice with rice.

On Sat, 24 Jan 2009 18:22:59 -0500, "cybercat" >
wrote:

If I feel they need more coverage I
>add water to the mix. (Soy is expensive!)

If you have access to an Asian market, soy sauce is much, much less
expensive there, and much better. Especially if you don't get the
stuff that is available in regular supermarkets.

Christine
--
http://nightstirrings.blogspot.com

Dave Bell wrote:
> OK, picked up a pack of bone-in thighs, with an eye towards dinner
> tonight. Thinking along the lines of browning and heavily spicing (not
> to say particularly 'hot') the chicken, then slow baking or braising
> with chx broth and some root veggies. Probably rice on the side...
>
> Any particular suggestions?
>
> Dave

Chicken Parikash

Dave Smith > wrote in
message m...
> Dave Bell wrote:
> > OK, picked up a pack of bone-in thighs, with an
> > eye towards dinner tonight. Thinking along the lines
> > of browning and heavily spicing (not to say particularly
> > 'hot') the chicken, then slow baking or braising with
> > chx broth and some root veggies. Probably rice on the
> > side...
>>
>> Any particular suggestions?
>>
> Chicken Parikash

That was my first thoughts, too.

I like this recipe.

Chicken Paprikash with Sour Cream

INGREDIENTS:
* Chicken, five breasts with skin-on/bone-in
* 2 onions, thin-sliced
* 4 Tbs. Hungarian paprika
* 1 tsp. sweet paprika
* 2 Tbs. bacon fat
* 3 cloves garlic, crushed and chopped
* 1 1/2 tsp. olive oil
* 1 Tbs. butter
* 1 cup chicken stock
* 1/4 cup sour cream
* 1 tsp. salt, Kosher
* 1/2 tsp. pepper, freshly ground

METHOD:
Salt and pepper chicken breasts. Fry chicken over medium
high heat in bacon fat until crisp and browned.
In a slow cooker, add onions, paprika, garlic, and one
more pinch of salt. Add cooked chicken to top of onions. Set
cover atop slow cooker and set on high. (If you set on low,
cook time will be 8-10 hours.)
In the fry pan the chicken breasts were cooked, add butter
and olive oil. Start deglazing pan with chicken broth. Reduce
to 1/2 cup and add to slow cooker.
Cook chicken for 4-5 hours. Add sour cream the last 15
minutes of cooking and serve with rice.

The Ranger

On Sat, 24 Jan 2009 18:52:10 -0500, Dave Smith
> wrote:

>Dave Bell wrote:
>> OK, picked up a pack of bone-in thighs, with an eye towards dinner
>> tonight. Thinking along the lines of browning and heavily spicing (not
>> to say particularly 'hot') the chicken, then slow baking or braising
>> with chx broth and some root veggies. Probably rice on the side...
>>
>> Any particular suggestions?
>>
>> Dave
>
>Chicken Parikash

Along the same lines:
http://recipes.egullet.org/recipes/r1194.html

I have made this several times, and it is very, very good. It can be
done either in a slow cooker or in the oven.

Christine
--
http://nightstirrings.blogspot.com

Christine Dabney > wrote in message
...
[snip]
> Along the same lines:
> http://recipes.egullet.org/recipes/r1194.html

A "1/2 cup paprika?"

Heyzeus!!

The Ranger

On Sat, 24 Jan 2009 16:16:21 -0800, "The Ranger"
> wrote:

>Christine Dabney > wrote in message
.. .
>[snip]
>> Along the same lines:
>> http://recipes.egullet.org/recipes/r1194.html
>
>A "1/2 cup paprika?"
>
>Heyzeus!!
>
>The Ranger
>

Yes, it is used to coat the chicken. Don't scoff. It is extremely
good.

I often use smoked paprika for this, as it gives a lovely smoky flavor
to it.

You have a Penzeys near you now: they have some good paprikas..

Christine
--
http://nightstirrings.blogspot.com

Christine Dabney > wrote in message
...
[snip]
> You have a Penzeys near you now: they have
> some good paprikas..

It's relative; it's far enough along city streets to be
inconvenient (thankfully). But I enjoy their sweet paprika,
definitely. Smart and Final has a very good Hungarian Paprika.

The Ranger

"Dave Bell" > wrote in message
news
> OK, picked up a pack of bone-in thighs, with an eye towards dinner
> tonight. Thinking along the lines of browning and heavily spicing (not to
> say particularly 'hot') the chicken, then slow baking or braising with chx
> broth and some root veggies. Probably rice on the side...
>
> Any particular suggestions?
>
> Dave
>
>
We frequently have Coq au Vin, one of the great dishes of the world. There
are many, many variations if you search. It's usually made with leg-thigh
chicken, but the thigh alone is fine. The thigh is better than the leg in
general. You brown the skin side thoroughly, so it is fully browned. Brown
lightly on the bottom side to render excess fat. Then braise in a wine-stock
combination alone with thyme, or seasoning of choice, vegetables, like red
potatoes, boiling onions, carrot chunks. etc. for about 50 minutes with
braising liquid coming up to the brown side of the chicken, but not on top.
This preserves the crispy skin. As I said there are hundreds of variations.
Here's an example of the classic dish.
http://www.epicurious.com/recipes/fo...-au-Vin-104595
Have a great one,

Theron

"The Ranger" > wrote in message
ndwidth...
> Christine Dabney > wrote in message
> ...
> [snip]
>> You have a Penzeys near you now: they have
>> some good paprikas..
>
> It's relative; it's far enough along city streets to be inconvenient
> (thankfully). But I enjoy their sweet paprika, definitely. Smart and Final
> has a very good Hungarian Paprika.
>
> The Ranger
>
One half cup paproka will cost you more than the chicken. If you live in a
large metropolitan area, your Indian market will have bulk paprika at one
tenth the price of the bottled stuff, and it's almost always of excellent
quality, especially for a large portion as in this recipe.

Theron

Theron > suggested in message
...
> > (Penzy and other paprika)
> One half cup paproka will cost you more than the chicken.
> If you live in a large metropolitan area, your Indian market
> will have bulk paprika at one tenth the price of the bottled
> stuff, and it's almost always of excellent quality,
> especially
> for a large portion as in this recipe.

I have several that are very convenient. I also like them for
the prices on lentils, rice, and somosas...

The Ranger

On Sat, 24 Jan 2009 16:40:10 -0800, "Theron" >
wrote:


>One half cup paproka will cost you more than the chicken. If you live in a
>large metropolitan area, your Indian market will have bulk paprika at one
>tenth the price of the bottled stuff, and it's almost always of excellent
>quality, especially for a large portion as in this recipe.
>
>Theron

It is not as much paprika as one thinks. It is used like flour, in
this recipe, and while you want it to be dredged in it, not all of it
sticks.

I start with much less than that...and add what I need...you do want
it to be well coated with the paprika. I often add garlic powder to
it as well.

Christine
--
http://nightstirrings.blogspot.com

"Dave Bell" > wrote in message
news
> OK, picked up a pack of bone-in thighs, with an eye towards dinner
> tonight. Thinking along the lines of browning and heavily spicing (not to
> say particularly 'hot') the chicken, then slow baking or braising with chx
> broth and some root veggies. Probably rice on the side...
>
> Any particular suggestions?
>
> Dave

Meat cooked on the bone always has better flavor than boneless. No need to
brown them first, just leave some space between them in a baking pan and
they will crisp up nicely at 350 to 400 degrees. Mix together your favorite
herbs and spices, rub well, bake. There will be plenty of juice for a gravy
base.

"Ed Pawlowski" > wrote
>
> Meat cooked on the bone always has better flavor than boneless.

This really is true. But with the soy marinade, there is something really
nice about having all that nice dark meat without worrying about all that
gunk that goes with the bones in the thigh.

On Sat, 24 Jan 2009 14:56:19 -0800, Dave Bell
> wrote:

>Any particular suggestions?

Arroz con Pollo....one pot....no mess!

Ed Pawlowski wrote:
> "Dave Bell" > wrote in message
> news
>> OK, picked up a pack of bone-in thighs, with an eye towards dinner
>> tonight. Thinking along the lines of browning and heavily spicing (not to
>> say particularly 'hot') the chicken, then slow baking or braising with chx
>> broth and some root veggies. Probably rice on the side...
>>
>> Any particular suggestions?
>>
>> Dave


I have some simmering in a kettle with lots of celery and onion, chicken
broth, and a touch of curry powder. Haven't decided whether it will be
chicken-rice soup or a drier/stew version with some chopped tomato
and maybe a handful of peas. It's finally cold enough for soup here.

gloria p

I make deviled thighs when these are on sale. Yell if you want the
recipe and I'll dig it out and report here. They are good hot or cold
the next day.

On Sat, 24 Jan 2009 16:36:54 -0800, "Theron" > wrote:

>
>"Dave Bell" > wrote in message
{snip}
>> Any particular suggestions?
>>
>> Dave
>>
>>
>We frequently have Coq au Vin, one of the great dishes of the world.
{snip}
>Theron

Coq au Vin is a great suggestion (add to my to-cook list),
along the same lines but a little simpler ...

Toss chicken and a spices (say a nice italian blend) in a large bowl, add wine &
stir. You could cook this, after draining, within the hour but I prefer leaving
it, covered, in the fridge & stirring twice a day for 2-3 days. Bake in the oven
in cast iron then use the fond(?) to make a sauce. Made a lot of this while away
for school so I tend to call this "college chicken"

hth, your friend

yourfriend said...

> On Sat, 24 Jan 2009 16:36:54 -0800, "Theron" >
> wrote:
>
>>
>>"Dave Bell" > wrote in message
> {snip}
>>> Any particular suggestions?
>>>
>>> Dave
>>>
>>>
>>We frequently have Coq au Vin, one of the great dishes of the world.
> {snip}
>>Theron
>
> Coq au Vin is a great suggestion (add to my to-cook list),
> along the same lines but a little simpler ...
>
> Toss chicken and a spices (say a nice italian blend) in a large bowl,
> add wine & stir. You could cook this, after draining, within the hour
> but I prefer leaving it, covered, in the fridge & stirring twice a day
> for 2-3 days. Bake in the oven in cast iron then use the fond(?) to make
> a sauce. Made a lot of this while away for school so I tend to call this
> "college chicken"
>
> hth, your friend


My most favorite baked chicken...

http://allrecipes.com/Recipe/Maries-...ke/Detail.aspx

NOTES:
I use olive oil instead of butter
Also just kept to chicken tenders.
Use parchment paper in whatever pan you use.
Served with green (mild), red (hot) salsas.

As seen he http://s4.tinypic.com/s2y5bc.jpg

Best,

Andy

Andy wrote:

> yourfriend said...
>
>
>>On Sat, 24 Jan 2009 16:36:54 -0800, "Theron" >
>>wrote:
>>
>>
>>>"Dave Bell" > wrote in message
>>
>>{snip}
>>
>>>>Any particular suggestions?
>>>>
>>>>Dave
>>>>
>>>>
>>>
>>>We frequently have Coq au Vin, one of the great dishes of the world.
>>
>>{snip}
>>
>>>Theron
>>
>>Coq au Vin is a great suggestion (add to my to-cook list),
>>along the same lines but a little simpler ...
>>
>>Toss chicken and a spices (say a nice italian blend) in a large bowl,
>>add wine & stir. You could cook this, after draining, within the hour
>>but I prefer leaving it, covered, in the fridge & stirring twice a day
>>for 2-3 days. Bake in the oven in cast iron then use the fond(?) to make
>>a sauce. Made a lot of this while away for school so I tend to call this
>>"college chicken"
>>
>>hth, your friend
>
>
>
> My most favorite baked chicken...
>
> http://allrecipes.com/Recipe/Maries-...ke/Detail.aspx

Im looking forward to trying the slow cooked chicken from yesterdays
"Americas Test Kitchen" it was a whole chicken, placed on a bed of
veggies (diced carrots, onions, celery) sprig of rosemary, salt &
pepper, and a few peeled whole cloves of garlic, placed in a deep pot,
covered with foil to keep in moisture and baked in 250 F oven for about
3 - 4 hours.

The resulting juices were then defatted and used for a sauce, 'au jus'
no thickening.

They did a similar thing with 4 pounds of onions, sliced, and baked in a
low oven for 3 hours and then on the stove top for another hour or so
while being stirred and iirc a bit of sherry was added and reduced to
nothing and the resulting onions used for French onion soup.
--
JL

On Wed, 28 Jan 2009 12:33:27 -0800, Joseph Littleshoes > wrote:

{snip}
>Im looking forward to trying the slow cooked chicken from yesterdays
>"Americas Test Kitchen" it was a whole chicken, placed on a bed of
>veggies (diced carrots, onions, celery) sprig of rosemary, salt &
>pepper, and a few peeled whole cloves of garlic, placed in a deep pot,
>covered with foil to keep in moisture and baked in 250 F oven for about
>3 - 4 hours.
>
>The resulting juices were then defatted and used for a sauce, 'au jus'
>no thickening.
>
>They did a similar thing with 4 pounds of onions, sliced, and baked in a
>low oven for 3 hours and then on the stove top for another hour or so
>while being stirred and iirc a bit of sherry was added and reduced to
>nothing and the resulting onions used for French onion soup.


ooooooh now I gotta obtain some onions. thanks

As to the ATK chicken (which does sound good), consider this quicker variation:
remove the back from a whole body chicken and open it up (butterflying?) tuck
the wingtips and drums under using small cuts in the loose skin to hold in
place.(6 cuts total) now place on your mound of veggies after a spice/oil rub
(herbed butter is traditional) and roast away. (about 1 hour: prep+cook time)

The softer vegs are pureed w/pan drippings, etc. for a sauce, the firmer ones
scorched nice & brown for the plate. iirc this is "chicken provencal" based on
french country cooking

On Sat, 24 Jan 2009 23:10:01 +0000, PeterLucas wrote:

> Dave Bell > wrote in news0Nel.2007$PE4.564
> @nlpi061.nbdc.sbc.com:
>
>> OK, picked up a pack of bone-in thighs, with an eye towards dinner
>> tonight. Thinking along the lines of browning and heavily spicing (not
>> to say particularly 'hot') the chicken, then slow baking or braising
>> with chx broth and some root veggies. Probably rice on the side...
>>
>> Any particular suggestions?
>
> Bone in thighs are great in a curry.

But you'd much rather a bone up yer arse, right?


> --
> Peter Lucas
> Brisbane
> Australia
>
> I support the Greens, and I hope you do too:
> http://greens.org.au
> www.qld.greens.org.au
> www.greenpeace.org.au