Chicken Thighs

Chicken Thighs

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.

Chef Tips

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  • 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.