:: Chicken Thigh Supper

November 11, 2009 at 12:38 pm 8 comments

This is another one of my favourite dishes from the book.  Food that is full of flavour for only a tiny amount of effort is ideal for entertaining.  Most of the time all you need is the basic ingredients in order to create wonders!  Although chicken on the bone is a little bit more effort on the plate, I truly believe there is far more flavour going on than plain old chicken breasts.  Not only that but it is cheaper to buy thighs, wings and legs it’s far tastier!  More often than not you can get them at special offer also.  To be honest if you buy whole chickens and get your head around learning to cut them up into thighs, drumsticks, wings and breast pieces you will save a fortune.  Stick the meat you don’t need in freezer bags and pop them in the freezer and dinner will never be too far away!  Chicken thighs are a handy ingredient and this recipe really makes the best of them.  It’s a hearty dish packed with mouth watering flavours!

Chicken Thigh Supper

This is a super dish for a big group of people, served with a tasty salad; it’s perfect for weekday entertaining. If you can’t get a hold of chicken thighs, you can use any other cuts as long as they’re on the bone. This gives the meat a really great flavour.

Serves 4

6–8 chicken thighs
200g pancetta, diced, or bacon bits
1 x 400g tin chopped tomatoes
75ml/3fl oz red wine
2 garlic cloves, sliced thinly
1 red onion, chopped in half moons
2 sprigs of rosemary
2 sprigs of thyme
2 teaspoons of English mustard powder
2 tablespoons of olive oil

In a large deep frying pan, heat 1 tablespoon of olive oil, and brown the chicken and pancetta, until you get a nice colour on the thighs. Set aside on plate covered with kitchen paper.
In the same pan, add the rest of the oil and fry the garlic, onion, rosemary and thyme for 2 minutes. Sprinkle over the mustard powder and stir through.
Add the tinned tomatoes and red wine, and bring to the boil. Add the chicken and pancetta pieces back to the pan, turning the chicken pieces to coat.
Cover the pan and cook for 20 minutes over a low heat or until the chicken is cooked through. You may need to extend the cooking time depending on the size of the chicken thighs. I don’t add salt to this recipe as the pancetta can be quite salty, but make sure to taste it and add seasoning if needed.
Serve with a tasty salad and some hearty wholemeal bread.

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Entry filed under: book, chicken, garlic, mustard, pancetta, red onion, red wine, rosemary, thyme, tomato.

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8 Comments Add your own

  • 1. Cristian  |  November 11, 2009 at 12:58 pm

    I usually take off the skin from the chicken, because it contains almost 90% from the fat of a chicken.
    Do you usually cook with the skin on from the chicken?

    Reply
  • 2. James  |  November 11, 2009 at 1:01 pm

    Nice comfort food!

    In the far east the thighs & drumsticks are more revered & used than the breast meat – more flavour and, with poaching/ long cooking much softer too.

    And if you buy the whole chicken you've got chicken soup & devilled chicken livers to enjoy too. If you're too busy to make chicken stock when you cut the chicken up put the bones in the freezer for when you've got more time, save them up & make a big batch – if you put the bones in the fridge it's easy to keep putting it off and you can end up throwing them away.

    Reply
  • 3. Nina Timm  |  November 11, 2009 at 4:07 pm

    I love one-pot meals and this one is right at the top of the list when it comes to great flavors!!

    Reply
  • 4. martijn  |  November 11, 2009 at 5:14 pm

    I was planning on duck legs for tomorrow and I might use this recipe. The gravvy should also taste great with the carrot/potato mash

    Reply
  • 5. Julia  |  November 11, 2009 at 7:03 pm

    If I made this and took pictures of it, the pictures would look like piles of brown stuff, not pretty. You managed to capture the details in the ingredients so well. I am impressed!

    Reply
  • 6. Donal  |  November 11, 2009 at 7:38 pm

    Christian- I normally leave it on, and trim off any excess, as in this dish it doesn't exactly get crispy!

    James- I can see why they are totally delicious! Great tips there- I might even do a post on that topic!

    Nina- Plus this one doesn't even take too long!

    Martijn- Oh nice let me know how you get on! 🙂

    Julia- Glad you like them! 🙂

    Reply
  • 7. Muneeba  |  November 12, 2009 at 5:01 pm

    SO hearty and heart-warming! This needs to be enjoyed in front of a cozy fireplace, wrapped in a warm blanket with a loved one!

    Reply
  • 8. martijn  |  November 13, 2009 at 7:52 am

    The duck with your special gravy was delicious! It went very well with the Hutspot (typical dutch dish: potatoe/carrot/union mash).
    Only I wish I cooked the duck longer to make it more tender and I had thickened the gravy a bit.

    Also, rosemary and thyme sticks don't do so well in a gravy. Any ideas how to use them but filter them out before serving?

    Reply

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