Starlight:
I usually just Bake them in the oven, in my waterless cooker.

You can use a dutch oven.
Place them in the Pan with all the vegetables , Potato's , Celery, and some Carrots.
Sprinkle on some Garlic Powder, Onion Powder, black pepper and some Parsley Flakes.
I brown them a little, on high heat ( 400 Deg. then turn the oven down to 325 Deg.
Put in 1/2 cup of water and put the lid on. Bake to 175 degrees internal Temp.
( about 1 hour 15 minutes more )
Take everything out of the pan, add some water to make gravy.
LOU

Check out ARROZ CON POLLO (rice w/chicken) Puerto Rican style Daisy Martinez recipe is awesome just made it the other night....so tasty and a 1 pot meal that will feed the masses!

You could marinate the thighs in a Greek-style vinaigrette with olive oil, red wine vinegar, oregano, salt and pepper for several hours. Then roast the thighs at 425 for 15 minutes, then add sliced zucchini to the pan and roast again for another 15-20 minutes. Serve with stove top couscous that has chopped fresh parsley added. A Greek salad topped with crumbled feta and some crusty bread rounds out the meal.

I got this recipe from the WFD thread and made it using only thighs the other night for the first time - it is excellent and could easily be doubled for more people. For the record, I did use the olives, pimentos, saffron and regular paprika.

Alexa
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Basque Chicken and Rice - serves 4-6
2 TB olive oil
8 pieces of chicken (I used thighs)
3 cloves garlic, minced or grated
1 medium onion, chopped
1/2 green bell pepper, chopped
opt. small jar of strips of pimento
opt. 1/2 cup halved olives
2 cups rice
4 cups chicken broth
1 bay leaf
salt and pepper
opt. pinch of saffron
opt. pinch of smoked paprika

Heat a large saucepan or Le Creuset French oven on the stove top, add oil, saute chicken pieces until browned, remove to a platter. Add garlic, onion, bell pepper and saute until onion is transparent.
Deglaze pan with about 1/4 cup water. Return chicken to the pot and add rest. Bring to a boil, cover, reduce to a simmer. Cook 25 minutes or until rice is tender.

I bet you can make the chicken riggies recipe you liked in the oven.

Here is a link that might be useful: linky

Here's one that has been posted here a few times.

This is a Jacques Pepin recipe for chicken thighs cooked with the skin on. I have tried it and it's very good. The technique for cooking the thighs yields really good crispy skin with a lot of the fat removed. I often cook thighs that way without bothering to make the sauce (that is, I omit everything but salt & pepper and stop after step 2 and serve the chicken). It's fast and delicious. While it's not as fat free as completely removing the skin, you'd be amazed at how much fat is eliminated--and you still have some of that crunchy 'mouthfeel' of fried chicken with a lot less fat. Even if you never bother making the complete recipe, it's definitely worth learning this technique and adding it to your repertoire.

Crusty Chicken with Mushrooms and White Wine

- serves 4 -
Ingredients

4 chicken thighs, skin on
3/4 teaspoon salt
3/4 teaspoon black pepper
1 cup onion, diced
1 1/2 tablespoons chopped garlic
3 cups white mushrooms, washed and diced
1/3 cup dry white wine
1 tablespoon chives, chopped
Procedure

1. Set the chicken thighs skin-side down on a cutting board. Cut a 1/2 inch thick slash on either side of the thigh bone. Season the thighs on both sides with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.

2. Place the chicken thighs skin-side down on non-stick skillet. Only then turn the heat to high. When the chicken starts to sizzle, turn heat to medium and move the thighs around to make sure they aren't sticking to the skillet. Cover the skillet and cook for 16 to 18 minutes. Check the chicken occasionally to keep it from sticking. If the skin is browning too much after 10 minutes, then turn the heat to low. When done, transfer the thighs to a warm oven.

3. Pour off all but 2 tablespoons of the chicken fat in the skillet. Turn the heat to high and then add the onion, garlic, and mushrooms. Sauté, stirring often, for about 3 minutes. Sprinkle in the remaining salt and pepper. Then pour in the wine. Continue to cook for one minute over high heat until the sauce reduces.

4. Spoon some of the sauce onto a plate and top with one of the chicken thighs. Sprinkle on some chives and serve.

Last night we cleaned the freezer. For the two of us (this made about enough for 4 people, tho), we had a couple of skinless boneless thighs, cut into 3 or 4 pieces each after trimming. Two mild Italian sausages. S&P season the thigh pieces and saute only until no longer translucent in some olive oil, then remove chicken pieces and set aside and keep warm. Remove casing on sausage and break into hazelnut-sized bites. Drain off all but a spoonful of the fat, then add the sausage. After about 5 minutes, add 1/2 cooped onion, and 1/4 chopped bell pepper. When vegs are translucent, add a couple of cloves of garlic, crushed. When garlic turns aromatic (never brown garlic), add seasonings (I used red pepper flakes, oregano, and a couple of little frozen basil cubes from Trader Joe's), and 1/2 cup red wine. Cook until wine is syrupy, about 10 minutes. Add chicken pieces back to pan and 1 cup of crushed tomatoes (I used 6-in-1). Cook about another 10 minutes.

Served over polenta. Wonderful, with leftovers for lunch!

Check out Bobby Flay's Chicken Country Captain. I'm going to make it today.

One way I like them is teriyaki. Are they skinless boneless? If not, I would skin them for this purpose. Marinate them in teriyaki sauce for about an hour. Then charcoal grill them. I know of no easier way to prepare them. They have a nice color and taste great.

I like to have leftover teriyaki chicken thighs. They are delicious cold. Sliced up, they make a good salad topping.

Kikkoman teriyaki sauce works well or you can make your own. There are a zillion recipes. I simply make about a 50/50 mixture of soy sauce and mirin and add a little sugar.

Jim

I blinked when I saw Jacque's recipe instructed us to use HIGH HEAT on a non-stick pan. There's lots of warnings out there not to do that. I wonder if the recipe comes from a time before the dangers of hot Teflon were known.

One way I like them is teriyaki. Are they skinless boneless? If not, I would skin them for this purpose. Marinate them in teriyaki sauce for about an hour. Then charcoal grill them. I know of no easier way to prepare them. They have a nice color and taste great.

I like to have leftover teriyaki chicken thighs. They are delicious cold. Sliced up, they make a good salad topping.

Kikkoman teriyaki sauce works well or you can make your own. There are a zillion recipes. I simply make about a 50/50 mixture of soy sauce and mirin and add a little sugar.

Jim

Tomatobob: I'm open to correction, but if I remember my physics correctly-- as long as there is some water in the system the pan can't get too hot--all the water has to boil off before it can get much over 212 F. Your point is well taken, though: I wouldn't heat up an empty Teflon pan to a high temp. The pan starts off cold.

I make them similarly to Jimster - in fact, I made some last week-end and have been eating the leftovers. I marinate them in a mixture of soy sauce, ginger, lime or lemon juice, garlic, olive oil, and hot sauce. Then I barbeque them over Mesquite charcoal. Because they have more fat, they have more of a smoky flavor. They must have skin on for the barbeque, however, as this keeps them from drying out.

Lars

I second the teriyaki chicken mentioned by Jim, except that I use Mr. Yoshida's Sauce which I find similar to a teriyaki sauce - except I buy it in the huge jug to share with family - we love it!

I bake my chicken thighs and/or wings in more sauce having discarded the sauce used for the marinade. Baste often with the sauce - very good served with fried rice, plain rice, stir fried vegetables, or any Asian side dish.

The Jacques Pepin recipe for Crusty Chkn & Mushrooms that Arley posted is a very good recipe. My entire family really liked it. Thanx, Arley!

One of my favorite ways to prepare chicken is to marinate the pieces for several hours in lemon juice, some lemon zest, garlic & black pepper and then grill it. It's simple, easy & delicious.

My reason for using skinless chicken thighs when making teriyaki is to allow the marinade to soak into the flesh better, not just the skin, for good flavor and color. I usually buy the skinless boneless ones. I suppose they require close attention to avoid overcooking.

Do those those of you who leave the skin on get good penetration of the marinade?

Jim

I leave the skin on. My favorite part. I marinate all day while I'm at work and they are perfect for dinner that night.

Here are three of the recipes I use thighs for:

Chicken and Collard Green Stew with Smoky Tomatoes and White Beans
Rocco DiSpirito

1 tbsp. extra-virgin olive oil
salt and freshly ground pepper to taste
4 chicken thighs
4 slices of bacon cut into inch strips
½ large spanish onion, diced small
4 gloves garlic, chopped
1 - 35 oz can plum tomatoes, roughly chopped, liquid reserved
2 tsp smoked paprika
red pepper flakes to taste
1 ½ cups water
10 oz cleaned and cut collard greens
1 - 20 oz can canellini beans, drained

In a large pot, heat olive oil over medium-high heat. Pat chicken dry, season with salt and pepper. Add to pan, skin side down and cook until skin is golden. About 5 minutes. Flip chicken over

Add bacon, onion and garlic to pot and continue to cook until fragrant. About 3 minutes.

Add tomatoes, their liquid, smoked paprika, red pepper flakes, water collard greens and beans to the pot. Cover and bring to a boil. Turn heat to low and simmer until chicken is cooked through and tender. About 30 minutes. Adjust seasonings to taste and serve.

Chicken Paprikash

3 cups whole mushrooms, cleaned
1 onion, sliced
2 cloves garlic, minced
2 tbsp Olive Oil
3 lbs skinless chicken thighs, seasoned with salt and pepper
1 cup Chicken Broth
3 tbsp all-purpose flour
4 tsp paprika
1 cup sour cream

Place mushrooms, onion and garlic in a slow cooker. Heat the oil in a pan set over medium-high heat and sear the chicken. Transfer the chicken to the slow cooker. Combine the broth, flour and paprika in a bowl and then pour into the hot pan. Scrape up any browned bits from the bottom of the pan and then pour the mixture over the chicken in the slow cooker.
Cover and cook on low for 5 hours or until chicken is very tender. Remove the chicken from the slow cooker and keep warm. Pour the remaining broth into a medium saucepan set over medium heat and simmer until the sauce is slightly thickened. Remove the mixture from the heat and whisk in the sour cream. Serve chicken and sauce over hot egg noodles.

Broiled Ginger Chicken

4 boneless, skinless chicken breasts
1/2 cup mayonnaise
1 Tbsp soy sauce
1/4 Tsp ginger (I used at least 1/2 or more)
1/8 tsp cayenne pepper (optional, I used a little more)

Flatten chicken to 1/4 inch thickness. Place on broiler pan rack. Broil for 3 minutes on each side. Combine remaining to make sauce. Brush over chicken. broil 3 more minutes on each side.

AngÂs notes: I used two chicken thighs, halved the sauce, baked the chicken in the oven until almost done, turned on the broiler, brushed on the sauce (heavy) and broiled for a couple of minutes on both sides.

not sure if this was mentioned above - but several of us have done the pepin recipe in a cast iron skillet and it worked great.

Thanks, Stacy, I wondered about that as I do not have a non-stick pan at present. I think I would add in some artichoke hearts to that dish as it is similar to a recipe I make in my clay pot.

Teresa

I get good penetration of the marinade when I leave the skin on. Leaving the skin on allows it to self-baste on the grill. I sometimes remove the skin after the thighs have cooked, but if it's crispy, I usually eat it. The skin gets more of the smoke flavor as well. It helps to marinate the thighs is a plastic bag so that the marinade makes better contact. I use leftover marinade for basting.

Lars

This is really good and the chicken gets so beautifully brown. All of the comments are Janets - when I have made this I throw it all in one pan and baste often to get the nice color - I don't separate the veggies from the chicken - its all thrown in together (and I only use chicken and white potatoes and sweet potatoes and shallots, not the other veggies) - just FYI. Thanks, Janet! Its a favorite here.

Chances Mom/Janet
Burnished Chicken Thighs with Sweet Potatoes, Parsnips and Shallots

3 tbsp olive oil
3 tbsp dijon mustard
1 1/2 tbsp balsamic
salt and pepper
8 chicken thighs (I get them boned so they are easier to eat)
1 med large peeled sweet potato (I subbed 5 small potatoes quartered) cut into 1/2 inch pieces
4 med parsnips peeled and cut into 1/2 inch pieces
4 small shallots, peeled and halved thru root (I used at least 6)
I also added 3 carrots, peeled and cut into 1/2 inch pieces
3 strips bacon (I used pancetta diced)cooked and crumbled
Stir together oil, mustard balsamic salt and pepper in large bowl, add chicken and toss. Marinate at least 1 hr and upto 8 hrs.
Heat oven to 425 degrees. Arrange chicken skin up on large rimmed baking sheet. At other end of sheet toss veggies with salt and pepper (I also added some butter). Roast 20 minutes, then baste chicken and stir veggies. Contine basting and stirring every 10 minutes. (I didn't do this just left it)
When chicken is done, take veggies out and toss with 1/2 of the bacon , and transfer to serving platter, top with chicken and toss rest of bacon over.
Because I used deboned thighs, I started the veggies about 15 minutes before adding the chicken and cooked the whole thing about and hour.
The beauty of this dish is it can hold for quite a while without getting over done or dried out. Both times I made it when we had company and kind of forgot about it til it was time to eat. The chicken comes out a beautiful burnished brown and the veggies are sweet.

Here is another favorite of ours -

CHICKEN SAVOY

2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings)
2 tablespoons finely chopped garlic
1 tablespoon dried oregano
Salt and freshly ground pepper to taste
6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese
1/2 cup red wine vinegar (preferably 7% acidity)

In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other.

Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order.

Place chicken in a preheated 500-degree oven for 35 minutes.
Remove from oven and pour on all the vinegar at once. It should sizzle.
Return the chicken to the oven for another minute or so.
Arrange chicken on a platter and pour on the sauce created by the vinegar.
Serve immediately.

(Woodie's Note: I don't really use 500 degrees because my smoke alarm will go off, so I usually do 450 for 40-45 minutes, depends on which chicken pieces I'm using - we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.)