I remove the skin before cooking so hopefully reduce the fat. They are till way better than breasts.

Great thread, thanks for the recipes all!

Just made this tonight - over 1K 5 star reviews.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042

Even when kids almost always automatically wanted the chicken leg with fried chicken, I was an early convert the thigh. Whenever I get takeout chicken, I tell DH you can anything and all you want. Just leave me the thighs.

For people concerned about fat, I’ve found that subbing boneless, skinless thighs are *almost* as good in recipes if you reduce overall cooking time. Still get flavor and moistness. I just get what is available or on sale.

Anonymous wrote:

Anonymous wrote:I make cider chicken with thighs every fall. Much better than breasts.

Ooh, please post the recipe. -OP.

https://www.thekitchn.com/apple-cider-glazed-chicken-thighs-22955999

Anonymous wrote:

Anonymous wrote:Not OP but Anne Burrell has an excellent braised chicken thighs with mushrooms, thyme, and almonds recipe. It's one of my go-tos.

This recipe looks great and I can’t wait to make it, but do you use bone in thighs? Or boneless?

I use bone-in, skin on, but you could use boneless if you prefer.

Thanks for sharing this recipe...sounds great!

Have you tried browning the chicken beforehand? Seems like it might add more flavor (and if you use the same pot, it would add more flavor to the rice too).