Ways with chicken

[Phar Lap]

I'm looking for different things to do with chicken. Usually I buy breast fillets but it's boring frying them in a frypan. Oven cooking would toughen them. What about chicken thigh fillets? Son said he switched from drumsticks to thigh fillets and after cooking drumsticks the other night, I think he just might be right.

But how to cook them? After some interesting recipes, doesn't have to be fancy, No curry or spicy.

[Phoenix]

Webs shared a nice looking chicken mushroom recipe in the not so distant past. I'm sure I saved it, but locating it is another story.
Food network has some good recipes on their site.

[snowwhite]

We really like the chicken recipe Jamie suggests here, assuming mustard isn't on the banned list.

[sprite]

i really like stirfry.
chop the raw chicken into bite size peices, find a marinade online if you like, otherwise mix in a bowl with just a little oil.

chop up all the veggies you want to eat, bite-sized. things like carrots should be very thin. i really like adding cherry tomatoes and avocado.

heat the pan. when hot, spread the chicken around. after a minute, push around to flip the sides.
after 30 seconds, check--if you can push the edge of a spatual into the chicked and it cuts easily, it's done. add the veggies, stir around, cover the pan, turn off. wait 2 minutes.
sprinkle with a bit of lemon or lime juice, maybe salt and pepper. eat.

i like this because it cooks very quickly on a hot day, and it's never the same twice.
i use a rice cooker, or make rice in the microwave (20 minutes) or buy the microwaveable packets when they're on sale. i am a complete failure at cooking rice on the stove top.

[sprite]

jamie recipe

i think that's the one snow meant, her link went to the main page.

[sophie]

This is one of my long time favourite chicken thigh recipes
www.food.com/recipe/open-sesame-chicken-50888

[Liiisa]

Confession on how we often make chicken thighs: boil 'em. I like them with greens, hot sauce, salt & pepper. Sounds really boring but if you buy good chicken with bone in and skin on, they're delicious; and you get this gorgeous chicken stock out of it that you can stick in the freezer and use for soup later on, (And it takes zero prep: you just need the time for it to cook.)

[wombatrois]

I have three stock standard very quick chicken dishes:

1. Breasts, cut into strips, marinated in lemon juice, olive oil and rosemary (add garlic if you like it - I usually don't). Marinate for a while (however long you need to prep other things or do other things - probably minimum 30 mins). Grill on one of those ridged pans or just in a frying pan.

2. Breasts, cut into flat pieces (or strips, I just do a different shape because it's a different dish :-)), fry in a little olive oil and/or butter, take out, add some chopped flat leaf parsley and capers, fry a little (it will sizzle and pop a little). then deglaze the pan with freshly squeezed lemon juice. Swish it around quickly then pour over chicken. This also works well for fish. I think the original recipe may have even been for fish? You could substitute the capers with finely sliced olives.

3. We call this one chook a la Jamie because it's a variation of something he did years ago on one of his shows. I also call it Italian stir fry :-) Chicken breast in strips, any vegetable you like, but it works really well with onion and capsicum and asparagus, but beans or sugar snap/snow peas are also good, as is brocolini (see, anything really). Have everything ready to go. You also need some cherry tomatoes and alcohol of any description. Cook the vegies in a pan large enough to hold everything in one layer, starting with the capsicum and onion so they caramelise. Then add the vegies as they cook - the longest to cook first and so on. When they are nearly done, add the chicken and move it around till cooked or just cooked. While doing that throw in a few cherry tomatoes so they cook a bit, then add the alcohol - you can use wine or beer or even sherry - better to be white, but you could use red. Deglaze with it, scraping any bits off the bottom of the pan. Squish a few cherry tomatoes to add to the sauce, season and there you have a yummy easy dinner. I also add chilli to give a bit of spice and sometimes serve with potatoes, but not always.

[tzarine]

cooked coconut milk, bamboo shoots & tinned that curry mix

sauteed w shallots & sriracha & shredded & wrapped in rolls w cilanatro & mint

pan fried w soy, mirin & a little honey

in stew w tomatillos & nopales

[Webs]

I'm making these tonight www.recipetineats.com/5-ingredient-sticky-stove-top-balsamic-drumsticks/

And putting chicken in the oven doesn't make it tough if you don't over cook it.

[jimm]

This recipe is nice - even I can make it.

The recipe says thighs with skin on but my butcher has them without.

And while I'm on a roll - this poached chicken recipe is good too. I've done it a couple of times recently. Just as good cold in sandwiches or with a side salad.

[ozziegiraffe]

I prefer thigh fillers to breast fillets: moister and more flavour.
My usual way to cook them is stir fry, sometimes with a bottled sauce, or just a teaspoon of honey plus soy sauce, always with coarsely chopped onion and whatever other veges I have. I rarely grill or fry them whole.

[sprite]

yes, until i took a little cooking class that included stir frying chicken, i'd always avoided it as it does easily go tough. i use it a lot more now, it's a versatile meat. hard to believe it used to be a luxury!

[tzarine]

i put the nando's rub on them & slow bake

or in xochitl soup
boil chicken & water. salt to taste
serve w avocado, cilantro, lime, jalapenos, tomatoes, fried tortilla chips