Nice Thighs

Chicken thighs are being used a lot more in recipes these days.  It makes sense, dark meat is almost always less expensive and offer a huge amount of flavor. ...
spanish stew

Chicken thighs are being used a lot more in recipes these days.  It makes sense, dark meat is almost always less expensive and offer a huge amount of flavor.  For millennials, who are on a budget, chicken thighs are the way to go.  Not only are they lighter on the pocketbook, they are better to cook with.  Foddservicedirector.com said, ““Dark meat has a deeper flavor in general but also picks up other flavors much better than white meat,” says Allie Clemons, chef at Purdue’s Ford Dining Court. “Dark meat is more tender since it has a higher fat content, so it is harder to overcook than white meat and easier to do in large volume. It seems to be used more in Indian cooking than white meat.”

http://www.foodservicedirector.com/menu-development/ingredients/articles/dark-side-chicken

I, personally, love strong flavors and chicken thighs hold up very well to the strong spices and sauces I make.  Thighs are amazing healthy as well.  While, yes, chicken breasts are lower in fat; chicken thighs offer an abundance of health benefits.  WebMD reported, “”You’re getting some nutritional pluses with dark meat too,” says registered dietitian Joan Carter, an instructor at the Children’s Nutrition Research Center at Baylor University.”It’s moister, because it is a little higher in fat. But it also has more flavor and iron because that’s what makes that meat dark.” The important thing is to take the skin off, where most of the fat in poultry lies.”

http://www.webmd.com/food-recipes/bad-foods-that-are-really-good

Here is a fabulous recipe to start out with, you won’t say no to dark meat after you try this!

Spanish Stew Chicken Thighs

 

 

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Spanish Stew Chicken Thighs

Ingredients

2 tablespoons EVOO

8 skinless, boneless chicken thighs (2 lbs.)

Salt and pepper

1/2 pound cured chorizo, chopped

1 red mild frying or bell pepper, chopped

2 – 3 small ribs celery with leafy tops, chopped

1 onion, chopped

4 cloves garlic, thinly sliced

1 jalapeno or fresno chile pepper, thinly sliced

1/4 cup dry sherry or white wine

1 (15 oz.) diced or crushed tomatoes

1 1/2 cups chicken stock

1/2 cup flat-leaf parsley

1/4 cup sliced pimiento- stuffed olives

Crusty bread, for mopping

Directions

In a large skillet or dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.

Add the chorizo to the skillet and cook for 1 minute. Add the frying pepper, celery, onion, garlic and chile. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.

Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives.

http://www.rachaelraymag.com/recipe/spanish-stew-chicken-thighs/

 

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