This cut features the rich and moist dark meat taken from the leg of the bird, while the bone and skin on these Chicken Thighs add flavor and texture to any recipe. They are especially tasty when roasted, braised, or thrown into a soup. In winter, we love them braised with a fragrant coconut-milk based sauce, or with a light herb and olive oil combination in the summer.
Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.
1. Preheat Dutch oven.*
2. Add oil. Once oil is hot, sear Chicken Thighs skin-side down for 4 min, or until golden-brown and crisp. Flip and sear for 2 min. Remove and set aside.
3. Deglaze Dutch oven with braising liquid.
4. Place chicken back into Dutch oven. Add any remaining ingredients. Cover chicken halfway with braising liquid.
5. Bring to a low simmer, and cover with lid.
6. Finish the chicken on the stove top at the same low simmer, or in a 300°F preheated oven. Cook for 1½ hrs, or until meat thermometer inserted into thickest part (without touching bone) reads 165°F.
7. Rest in juices for at least 8 min. For crispy skin, preheat oven to 400°F, remove chicken from liquid and roast on sheet pan skin-side up for 5-10 min.
*If you don’t have a Dutch oven, use a deep, heavy pot. Make sure it’s oven-safe if you transfer it to the oven later in Step 6.
Check out some of our great recipes for seasoning inspiration! Remember to season according to taste.
1. Preheat oven to 375°F.
2. Place Chicken Thighs skin-side up on sheet pan. Roast in oven for 45 min, or until meat thermometer inserted into thickest part of the thigh reads 165°F. Remove from oven.
4. Rest for at least 3 min.
Smoky Citrus Grilled Chicken Thighs
Mushroom and Tarragon Chicken Thighs
Chicken Thighs with Gluten-Free Apple Stuffing and Sage Pan Sauce
Slowcooker Chicken Thighs
DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.
Dry your meat completely and bring to ROOM TEMP before cooking.
Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.
REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.
