You can sometimes find boneless skin on at whole foods. Barefoot contessa has a great recipe that uses it

Why not just debone them yourself and then use the bones for making stock? It will be way less expensive and only takes a few minutes once you get the hang of it.

How to debone video: http://www.youtube.com/watch?v=lad6CdC_roc

They often (but not always) have boneless, skin-on chicken breasts in the case at WF.

I've asked for bone-less, skin-on chicken at WF numerous times - just ask and they'll prep it for you.

14:37 here, we're looking because grilling bone-in chicken takes absolutely forever. So we'd like boneless, with the skin on for yummy crispy flavor. But we haven't found it.

If you're making coq au vin, totally leave the bone in. It won't be the same without.

I feel like I'm posting that in the wrong forum. But it's true.

You want to cook it with the bone in. Some of the marrow will come out and flavor the gravy which makes it taste better. Plus, it's easier to debone once it's cooked. So cook it with the bone and skin on, and leave yourself some time before serving to take the pieces out, debone and put the meat back into the gravy. It should almost fall off the bones.

I haven't found them either (only bone-in with skin) but for coq au vin I wouldn't worry. You can easily pull out the bones before serving if you want. I did it last week for my son's dinner (didn't bother for our dinner). I think the bones stop the meat drying out and add flavour so I wouldn't bother to de-bone first (although it's not difficult to do).

Boneless, skin-on is not a thing...you'd have to do it yourself. But don't underestimate your guests. They can probably navigate bone-in chicken just fine!

You can de-bone it yourself before cooking, or ask the butcher to do it for you. I've never seen it stocked that way, but I have cut the bones out of breasts myself for this same reason.

OP here, thanks - so skinless bone-in is a thing, but boneless skin-on is not? Making coq au vin for dinner party and it would be so much easier for everyone to eat with no bones, but the skin is so yummy.

I really don't think that exists. Bone and skin seem to come together in chicken. Probably has something to do with how you butcher it.

OP, I've looked too and only found the bone-in skinless thighs at WF, that PP mentioned. I suppose I should ask the butcher.

Pretty sure I saw bone-in, skinless chicken thighs at Whole Foods yesterday.

Title says it all. Does such a product exist? And if so, where? Thanks!