Thighs: so much better than breasts.

May 2, 2011 2:59 PM

I'm going to make broccoli risotto tonight, and I want to make chicken thighs in a way that will complement. Bring on the ideas.

In general, chicken thighs are my go-to meat (moist, flavorful, cheap, mmm), so if you have great ideas for them that won't necessarily go with broccoli risotto, bring those on, too.

posted by nosila to food & drink (16 answers total)

Lemon goes well with broccoli. I'd roast the thighs with preserved lemon, garlic and za'atar.
posted by cyndigo at 3:12 PM on May 2, 2011 [2 favorites]

garlic, onions, and whatever spices strikes your fancy.

Doesn't go with your meal, but really good: buy tandoori paste at your local supermarket in the ethnic aisle. Poke some holes in the flesh and marinate with the paste for a while (overnight is best, but not necessary), and bake. You're supposed to use yogurt too, but I confess never have.
posted by Neekee at 3:18 PM on May 2, 2011

This lemon chicken recipe is super delicious! I make it all the time and it always turns out great. Chicken thighs are the best!
posted by just_ducky at 3:21 PM on May 2, 2011

Oops...forgot to mention that these particular thighs are boneless/skinless.

All thighs are good thighs, though.
posted by nosila at 3:24 PM on May 2, 2011

I'd probably go with a braise. I think the texture of braised meats with risotto is a perfect combo.

Something like this or this.
posted by bitdamaged at 3:26 PM on May 2, 2011

The risotto is going to be plenty rich, so my instinct is to go simple with the chicken. The lemon-plus-some-herb sounds about right (plus, the acidity of the lemon will compliment the richness of the risotto).
posted by EmpressCallipygos at 4:26 PM on May 2, 2011

Honey and lemon
posted by roomthreeseventeen at 4:27 PM on May 2, 2011

Braise the thighs in red wine, use red wine in the risotto, with mushrooms if you have them.

Adding some anchovies to the braise when you're browning the thighs might be a good idea -- they work well with broccoli and they aren't fishy at all when cooked in hot oil with a little garlic and red pepper flakes.
posted by A Terrible Llama at 4:37 PM on May 2, 2011

I'm thirding braising. Use lemon as others have suggested, or red wine with mushrooms and onions.
posted by sucky_poppet at 6:57 PM on May 2, 2011

My favorite recipe for chicken thighs is supremely flexible.

1/4 cup plain, low fat yogurt
1 Tbsp. spice mix (Italian in this case, though I often do Moroccan. Fresh or dried spices ok.)
4 chicken thighs, with or without skin

Preheat oven to 400 degrees F.

Mix the spice mix into the yogurt, then coat the thighs with it. Sear thighs in a hot frying pan to brown/crisp the outsides (no need to wait like with a marinade).

Transfer to an oven-safe baking dish, and bake for 25 min.

Voila! Easy peasy, and goes well with risotto.

When I spice it Moroccan style, I make it with couscous with cinnamon and raisins (throw the raisins in near the end so they don't explode).

Last night for dinner I sliced it over salad with a yogurt/OJ/cayenne pepper salad dressing: roughly 1/2 cup yogurt, 1Tbsp. OJ, and a dash each of cayenne and black peppers.

Happy eating!
posted by nadise at 7:04 PM on May 2, 2011

I'm too late for tonight's supper, but adding my favorite chicken thigh recipe in.

This is best with skin-on boneless thighs, but anything will work. Take the chicken and blot it dry. Sprinkle both sides lightly with salt, and then let it sit in the fridge all day. When it's time for supper, blot the chicken (rinse it first if you're worried about oversalting), and just pan-fry the pieces in a little oil. Tossing some herbs or other seasonings--thyme, rosemary, a bit of lemon juice--into the pan with the chicken is delicious, too, but unnecessary. That's it--cook until the chicken's cooked through, consume. I'm not much of a meat eater, but I could quite happily eat this chicken every day.
posted by MeghanC at 9:50 PM on May 2, 2011 [1 favorite]

(Also, should've said, lightly is more heavily than you'd salt for consuming, but not a salt crust or anything crazy like that.)
posted by MeghanC at 9:51 PM on May 2, 2011

This Provençal chicken with rosemary, garlic, and shallots recipe from Serious Eats is to die for. FYI, if you make it, you don't need to use as much butter as it calls for.
posted by zoetrope at 7:16 AM on May 3, 2011

Lemon Chicken.
posted by elisebeth at 10:04 AM on May 3, 2011

Thanks, everyone! Tons of greatness here. I went with a simple lemon/garlic/rosemary marinade last night, but I'll be trying loads of these ideas out.
posted by nosila at 2:57 PM on May 3, 2011

As a confirmed thigh-man, I have a favorite recipe for those of the chicken:

Season thighs with salt and pepper.
Sliver several garlic cloves.
Briefly cook slivered garlic and stalks of fresh rosemary in olive oil.
Remove the garlic and rosemary from the oil, and add the thighs.
Brown the thighs well, then add the garlic and rosemary back to the pan.
Add dry white wine (about 1 cup), and simmer for 20 minutes or so, until the wine has reduced to a thick liquid.

Enjoy!
posted by longing4thewayIN at 11:04 AM on June 9, 2011