Chicken thighs -- bone in or boneless?

[Anonymous]

I pulled a recipe from a magazine a while back that I'd like to try for braised chicken thighs.. looks delish.. but I've never used thighs before... and it's doesn't specify bone in or boneless. It's basically the thighs, seasoned and dredged in flour, browned in a dutch oven, then braised in wine and other ingredients for about 30 minutes on top of the stove. The only other clue is that it does stipulate 8 small thights to equal about 1 1/2 pounds. Should I go bone in, boneless or doesn't matter? Thanks!

[Anonymous]

It probably doesn't matter. I usually always buy boneless unless it's a crock pot recipe.

[Anonymous]

Bone-in always tastes better.

[Anonymous]

Generally, if the recipe does not specify boneless or skinless, it means bone-in and skin-on.

We frequently get ~1.25 lbs packs of boneless, skinless thighs and there are usually 5 thighs in a package. That means about a 1/4 lbs per thigh. They would have to be pretty tiny thighs to get 8 in a 1.5 lbs pack. Sure it isn't 2.5 lbs of bone-in?

One thing to think about is that boneless thighs and breasts cook faster than the bone-in ones.

[Anonymous]

I would go with bone-in for that recipe because they'll probably cook enough to fall off the bone anyway, and you'll get the additional flavor from the bone in the sauce.