Content:

Boneless, skinless chicken thighs are a source of protein and can be cooked in a variety of ways. Chicken thighs tend to contain less lean meat compared to breasts. If you remove the skin, you are left with a thigh containing approximately 130 calories and only 7 grams of fat. Cleaned from skin and bones chicken thighs can be purchased at many grocery stores and supermarkets. There are various ways to prepare such thighs, which involve frying in a pan or grill, as well as baking.

Steps

1 Roast chicken thighs without bones and skin

1. 1 Preheat oven to 190° Celsius (375° Fahrenheit). This temperature is ideal for baking. chicken meat, with it it does not dry out and remains juicy. Make sure the oven is clear of any pans and pots you may be storing in it first. Maybe you should also wipe the oven, removing the remnants of the old dish so that they do not contaminate the chicken meat.
2. 2 Cut off the meat. Place the chicken pieces under the cling film and gently beat them with a small mallet (metal or plastic). As a result, all the pieces should acquire approximately the same thickness - about 1.5 - 2 centimeters. From this, the meat will not only become softer and more tender, but also bake more evenly in the oven.
3. 3 Salt the thighs in brine. This will add juiciness to the meat. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Soak the meat pieces in the water for 15 minutes. At the same time, the previously beaten meat will absorb moisture.
4. 4 Prepare a baking sheet. take enough large baking sheet so that all the pieces of meat that you plan to bake fit on its bottom. Add two tablespoons of vegetable or butter. Spread the oil evenly across the bottom of the pan so that the thighs don't stick to it while baking. As a result, the meat will be covered with a delicious golden brown crust.
5. 5 Prepare your thighs for baking. Take them out of the brine and brush them with vegetable oil or butter. This can be done with your hands, at the same time smearing pieces of meat with spices you like. A lemon-pepper mixture or others made for chicken meat, as well as a garlic-based spice mixture, work well.
6. 6 Finish your preparation. Put the pieces of meat on a baking sheet, greased with vegetable or butter. If desired, sprinkle them with spices and place lemon slices on top - this will add even more flavor to the dish.
7. 7 Cover the pan with the meat. This can be done with two different ways. The first is to wrap the baking sheet in baking foil. At the same time, make sure that the foil securely and tightly covers the edges of the baking sheet. The second way is to use parchment paper: Just place a sheet of paper on top of the meat in a baking sheet. After that, you can immediately place the baking sheet in the oven or put it in the refrigerator to bake the meat later.
8. 8 Bake the meat. Place the baking sheet in the preheated oven. Then close the oven and set the timer for 20 minutes. After 20 minutes, remove the baking sheet from the oven and spray the meat again with oil. You can also add spices if you like. Put the pan with the meat back in the oven, this time holding it for 10-15 minutes.

2 Frying boneless and skinless chicken thighs in a frying pan

1. 1 Turn on the stove on medium or medium-strong mode. Take large frying pan and put her stove on. Add vegetable or butter to the pan so that it, spreading along the bottom, covers it by 1-1.5 centimeters. The edges of the pan should be at least 2.5 centimeters lower so that the oil does not splash out. Make sure you have the right frying pan in advance.
2. 2 Cut off the meat. Cover the chicken pieces cling film and gently beat them with a small hammer (metal or plastic). Beat the meat until the pieces are about 1.5 centimeters thick each. They should all be about the same thickness. As a result, the meat will be evenly fried, and it will be easy to chew.
3. 3 Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Place meat pieces in water for 15 minutes. The beaten meat will absorb moisture, which will make it more juicy and tender.
4. 4 Add seasonings. Sprinkle meat with salt and pepper. You can also add a little lemon peel and/or dry ground garlic if that suits your tastes. This will reduce the evaporation of moisture from the meat during frying.
5. 5 Prepare the egg mixture. Take a cup or bowl large enough to fit each thigh and break a few eggs into it. Then dip each thigh into broken eggs. Make sure both surfaces of the flat pieces are wetted.
6. 6 Dip the meat in the flour. The flour will coat the wet pieces and they will develop a crispy crust when fried. Sprinkle some flour on a flat plate to coat the bottom. Dip each piece of meat in flour, first on one side and then on the other side. Areas not covered with flour can then be dusted with it separately.
7. 7 Put the pieces of meat on the heated pan. Before that, go to medium fire. Place the pieces in the pan one at a time until they fill the bottom of the pan. Set a timer for 1 minute. After one minute, turn the meat over to the other side. Set the timer for one more minute. The meat will begin to turn golden brown.
8. 8 Fry the meat over low heat. After the second minute, turn the meat over again. Cover the skillet tightly with a lid, reduce the heat to low, and set the timer for 10 minutes. Turn off the fire after ten minutes. After that, leave the pan on the stove for another 10 minutes, in no case removing the lid from it.

3 Grilling boneless and skinless chicken thighs

1. 1 Cut off the meat. Cover the chicken pieces with cling film and gently beat them with a small mallet (metal or plastic). Each of them should become about 1.2 centimeters thick. As a result, the meat will be evenly fried and tender.
2. 2 Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Put the meat in water for 30 minutes. Broken thighs will absorb moisture, which will make them more juicy and tender.
3. 3 Make a marinade. While the meat is soaking in the brine, prepare the marinade. Good mixture olive oil, salt, pepper, spices, garlic and lemon zest. You can also use sesame or soy sauce, or barbecue sauce. Once the meat has rested in the brine, transfer it to a plastic bag. Pour marinade into this bag and tie it up.
   • Remember the bag with your fingers so that the pieces of meat are well mixed with the marinade.
   • Put the bag of marinated meat in the refrigerator for four hours.
4. 4 Add seasonings. If you decide not to marinate the meat, you can simply season it with spices. Sprinkle the chicken thighs with salt, pepper and dried minced garlic. Lightly rub the seasonings into the meat with your fingers. The surface layer will retain moisture in the meat and make it more tender.
5. 5 Wash the grill grate and oil it. If you have not used the grill for a long time, or vice versa, you have used it very recently, it is worth cleaning it. For this, water and dishwashing detergent are usually sufficient. After washing the grate, apply a little vegetable oil to it so that the meat does not stick to it.
6. 6 Turn on the grill. As a rule, chicken meat is grilled at a temperature of 190 to 230 ° C (375-450 ° Fahrenheit). However, some recommend preheating the grill to 290°C (550° Fahrenheit). To prevent the meat from burning, set more than low temperature and fry it a little longer.
7. 7 Roast the meat. Place the chicken thighs on the grill grate. Make sure the pieces are about the same distance apart from each other so they fry evenly. Grill the meat for 2-3 minutes on each side. When the meat is cooked properly, it will show marks (dark streaks) from the grill grate.

4 The final stage

1. 1 Use a kitchen thermometer. Stick the tip of the thermometer into the meat. Chicken meat can be eaten if it was cooked at a temperature of at least 74°C (160° Fahrenheit). If the temperature was lower, it is not safe to eat: in this case, continue to cook the meat until it reaches the required temperature.
2. 2 Get the meat. Remove the meat from the stove (from the grill, from the oven) and transfer it to a large plate. Wait 5-10 minutes for the meat to cool before cutting it. This time can be used to prepare the sauce. If you immediately begin to cut the meat that has not cooled down, the juice will flow out of it.
3. 3 Arrange the meat on a platter. Put the meat on clean dish. You can either slice it or serve it whole. For beauty, put a few slices of lemon and lettuce leaves on a dish. You can sprinkle the meat with herbs or pour sauce over it. Arrange on a dish also a side dish for meat.

• Boneless and skinless chicken thighs are very versatile in cooking; experiment with new flavor combinations to find what you like.
• Cook at the rate of 2 skinless and boneless chicken thighs per person.
• Plan to cook the dish for several hours, especially if you are cooking chicken thighs for the first time. It is better to do everything slowly than to rush and, as a result, serve a half-baked dish to the table.

Warnings

• Wear suitable clothing when preparing food, otherwise serious burns may result.
• When cooking poultry, always heat it to at least 74°C (160° Fahrenheit).
• Check the label attached to the meat. Chicken rearing techniques vary, and some birds are larger than others. Such chickens should be cooked differently.

What will you need

• Chicken thighs without bones and skin
• Recipe
• Salt, pepper, lemon peel, dried ground garlic, other spices
• Oil
• Medium bowl
• Small hammer (metal, plastic or wood)
• Kitchen equipment: oven, grill or frying pan
• Kitchen thermometer for meat

Cooking time: 35 min

I suggest you cook very simple and delicious boneless and skinless chicken thighs, a recipe with a photo of which will allow you to serve a tender and juicy steak chicken very quickly. Unlike white chicken meat, meat from the thighs is juicier and takes a little longer to cook than a chop. chicken breast but only for a few minutes. Be sure to add a small handful of frozen or blanched green peas at the very end of cooking, it will absorb the meat juice and become very tasty. I also advise you to learn how to cook chicken thighs with prunes and garlic.

It will take 35 minutes to prepare, from the indicated ingredients you will get 2 servings.

- onion - 1 pc.;

- chili pepper - 1 pc.;

- olive oil - 25 ml .;

- green peas - 150 gr.;

Hips rinse cold water, blot with a napkin to remove excess moisture.

We take a well-sharpened vegetable peeler, cut the skin, and gently pull it off the thigh. Then we cut out the bone, holding the knife as close to the bone as possible.

We unfold the fillet cut from the bones, in places where the tendons were attached to the joint, seals may remain - carefully cut out, trying not to violate the integrity of the piece.

We cover the fillet with cling film, lightly beat it with a rolling pin or a smooth hammer so as not to damage the meat fibers.

small head onion cut into several pieces. Cut red chili peppers into rings. Coarsely chop the garlic cloves. Add a large teaspoon to the garlic, chili and onion table salt, grind the ingredients in a blender or grind in a mortar until a homogeneous puree is obtained.

We rub the thighs with seasonings ground with salt, add about one tablespoon of olive oil. We clean for 15 minutes in the refrigerator on the bottom shelf.

Pour a cast-iron frying pan with olive oil, heat it up strongly, put the chicken thighs and fry over moderate heat until golden brown, first on one side.

Turn the meat over, fry for 2-3 minutes, add green peas and cook everything together for a few more minutes. Sprinkle the chicken with thyme before serving.

namenu.ru

Chicken thigh recipes

Most best recipes from the chicken thigh are collected here. You will always find them in recipes from meat products. We also have five hundred and sixty-eight recipes with soy meat.

Chicken thighs in puff pastry

Finely chop the garlic, mix with salt and pepper. Place a slice of cheese, bacon under the skin of the thighs, brush the garlic mixture on the outside of the thighs. Roll out the dough into a layer 0.5 cm thick, cut into strips 5 cm wide. Wrap each thigh with dough. For the lezon, an egg. You will need: chicken thighs - 8 pieces, puff pastry - 500 g, bacon - 8 slices, garlic - 2 cloves, hard cheese - 8 slices, vegetable oil - 2 tbsp. spoons, egg - 1 pc., ground black pepper, salt

Chicken soup with vegetables (2)

Put the chicken thighs in a frying pan heated with some oil and fry until golden color. Bacon, potatoes, carrots, zucchini and celery cut into small cubes, finely chop the onion. Fry in oil while stirring. Pour over the vegetables. You will need: chicken thighs - 6 pcs., Olive oil - 3 tbsp. spoons, bacon - 3 slices, onion - 1 pc., chopped parsley - 1 tbsp. spoon, potatoes - 2 pcs., carrots - 1 pc., zucchini - 2 pcs., celery - 1-2 stalks, chicken broth - 1 l, green go.

Stuffed chicken thighs

Using a thin knife, we remove the bone from each thigh (the bones must be pushed out, as it were, without cutting the meat on the thigh). Cheese for the filling Bell pepper, carrots and sausages cut into long strips, mix everything. Divide the filling into 4 parts, then carefully. You will need: chicken thighs - 4 pcs., hunting sausages - 4 pcs., cheese - 100 g, carrots - 1 pc., sweet pepper - 1 pc., sour cream or heavy cream- 2 tbsp. spoons, mustard - 2 teaspoons, salt - 1/2 teaspoon, ground black pepper, vegetable oil - 1/2 cup

At the legs, make an incision on the inside along the thigh bone and remove it along the joint. Chicken legs rub with salt, pepper and fry in some vegetable oil until tender. Separate the broccoli into florets, chop the beans and bell peppers. Roast vegetables. Required: chicken legs - 2 pieces, puff pastry - 200 g, vegetable oil - 50 g, broccoli - 60 g, fried mushrooms - 60 g, sweet pepper - 60 g, green beans - 60 g, leeks - 2 feathers , garlic - 1 clove, butter - 2 teaspoons, black pepper mo.

Chicken thigh stuffed

Chicken thigh, removing the bone, beat off, salt, fill with minced meat from finely chopped cheese, orange, chopped garlic and greenery. Bake until done. For the sauce, combine the cream with wine, juice and cook for 2 minutes. Serve thigh with . Required: chicken (thigh) - 180 g, ricotta cheese - 60 g, garlic - 2 cloves, oranges - 1/2 pcs., boiled asparagus - 50 g, parsley, salt - to taste, thick cream - 1/2 cup , white wine - 2 tbsp. spoons, orange juice - 2 tbsp. spoons

Chicken thigh with fruit

Thigh, bone removed, marinate in orange juice, salt, pepper, fry in oil with cognac until tender. Slice the tomatoes and set aside. Fruit cut into cubes. Serve thigh with tomatoes and fruit, pol. You will need: chicken (thigh) - 200 g, avocado - 1/2 pc., grapefruit - 1/2 pc., cognac - 2 tbsp. spoons, orange juice - 2 tbsp. spoons, olives - 6 pcs., tomatoes - 2 pcs., lettuce leaves, ground black pepper, salt to taste

Chicken thigh with eggplant and herbs

Remove the skin from the chicken thigh, remove the bones, leaving the bottom. Beat the pulp, put sweet pepper and eggplant fried with cilantro on it, season with spices. Roll up the chicken flesh, remove the bone, wrap in foil and&. Required: chicken (thigh) - 216 g, eggplant - 20 g, sweet pepper - 20 g, corn - 3 g, cilantro - 3 g, vegetable oil - 20 g, frozen chanterelles - 90 g, sour cream - 40 g, dill greens - 5 g, peeled pine nuts - 10 g, leek (feather) - 5 g, goth pancakes.

Homemade chicken sausages

Homemade sausages chicken ingredients I took 1.2 kg chicken thighs(6 pcs). Separate meat from bones and skins. With this amount, only 5 sausages turned out (somewhere for 2 servings). My husband and I had enough for a sample, but you proportionally increase if you need more. From gr. You will need: Chicken thighs - 1.2 kg, Cream (20%) - 150 ml, Mustard (ready) - 1 tbsp. l., Salt (to taste), Pepper (to taste), Peeled pork intestines - 50 cm

White beans with zucchini ragout and oven-baked chicken thigh with sage

We cut the zucchini into cubes, put in a saucepan with olive oil and add all the spices, turn on the fire and stir all the time, fry for 3-4 minutes, add water and simmer for 10 minutes over low heat. We take the foil and grease it with olive oil, put the hips and sprinkles on it. You will need: Chicken thigh 2 pcs, Zucchini 1 pc, White beans 4 tablespoons, Spices for zucchini stew (green suneli hops, white pepper, thyme and sea ​​salt), Spices for the thigh (paprika, sage, thyme and sea salt)

Chicken legs with rice and green peas

Sprinkle the chicken thighs with salt and pepper. Heat the butter and olive oil in a large deep skillet over medium heat. When the oil begins to sizzle and foam, throw in the chicken pieces and fry on both sides until golden brown (about 10 minutes). After crunch. You will need: Chicken thighs - 1 kg, Butter, Olive oil, Onion - 1 head, Garlic - 3 cloves, Turmeric, Chicken broth - 250 ml, Bay leaf, Water - 1 cup, Long grain rice - 1 cup, Green pea frozen - 1 cup, Salt, black pepper m.

foto-receptik.ru

boneless chicken thighs

Chicken thighs without bone and skin, recipe with photo fast food from poultry meat. In less than half an hour, you will cook a delicious, juicy chicken chop with fragrant seasonings. Marinade for chicken meat based on recipes Asian cuisine. It is moderately spicy and spicy, boneless chicken marinates in it very quickly.

This recipe is suitable for diet food because it contains little fat.

It will take 30 minutes to cook, the ingredients indicated in the recipe will make 2 servings.

- chicken thigh - 350 g;

- ginger root - 10 g;

- ground cinnamon - 3 g;

- sesame oil - 10 ml;

- black mustard seeds - 5 g;

- white onion - 1 pc.;

– green onion, salt, oil for frying.

Wash chicken thighs in cold running water, then pat dry with paper towels. A large broiler chicken thigh is enough for one serving of an adult.

The skin from the chicken is removed easily, just pick up the edge with your fingers, you will have to tinker with the bone a little longer. So, remove the skin, stick a small kitchen knife between the bone and meat, as close as possible to the bone, carefully cut the fillet.

We unfold the fillet, remove visible fat. Lightly pound the meat with the back of a knife.

Season the chicken - squeeze the juice from half a lime, sprinkle ground cinnamon and curry. For two servings, about half a teaspoon of cinnamon and the same amount of curry are enough.

Put finely chopped ginger and garlic in the mortar, add about 3 g of coarse table salt, grind until a homogeneous gruel is obtained, add to the meat.

Watering the chicken sesame oil, leave for 5-10 minutes in the refrigerator and you can fry.

Lubricate the pan with any vegetable oil for frying, heat well, put the meat. Fry 4 minutes on one side.

Turn over, add a head of sweet white onion, cut into four parts, sprinkle the chicken with black mustard seeds, fry for another 4 minutes.

Chicken thighs without bone and skin to the table, serve hot, sprinkle green onions before serving.

every-holiday.ru

Culinary recipes and photo recipes

Chicken thighs stuffed with mushrooms

chicken thighs, stuffed with mushrooms, will be a wonderful decoration of the festive table. The main thing in the process of their preparation is to carefully remove the femur. It is very easy to do this, it is enough to have a long, sharp knife. The entire cooking process is presented in detail in our step-by-step photographs.

Ingredients For cooking chicken thighs stuffed with mushrooms:

• chicken thigh - 1 kg (about 6 pieces)
• mushrooms ( fresh champignons) - 200 g
• hard cheese - 150 g
• onion - 1 pc.
• fresh herbs - to taste
• sunflower oil

Recipe chicken thighs stuffed with mushrooms:

In a small plate, put the garlic passed through the press and chopped hot pepper.

Add salt, juice of half a lemon, mustard. Do not throw away the skin and the remaining pulp of the lemon, but set it aside.

Mix all marinade ingredients.

Rinse chicken thighs cold water, dry with a towel. With a sharp knife, carefully remove the inner bone along with the cartilage.

Pound the chicken thigh with a kitchen mallet. This is done so that it can be stuffed with mushroom filling.

Put the meat in a deep plate, add mustard-based marinade. Gently rub each thigh with the marinade and send the meat for 30 minutes in the refrigerator.

Wash the mushrooms, cut into small cubes.

Chop the onion in the same way.

Place the onion in the skillet sunflower oil and fry it until golden brown.

Add the mushrooms to the onion and cook the mixture until the mushrooms are soft.

Pour the mixture into a deep bowl and set aside.

Grate hard cheese and chop the greens.

Add cheese and greens to mushrooms.

Add salt and stir with a spoon.

Put the chicken thigh skin side down, add the mushroom stuffing.

To prevent the filling from spreading during cooking, fix the edges stuffed thigh toothpick.

Put the thighs with mushrooms in a baking dish greased with sunflower oil, place slices of reserved lemon around the edges.

Bake stuffed chicken thighs in the oven for about 40-45 minutes at a temperature of 180-190 degrees.

Chicken thighs prepared according to this recipe go wonderfully with a side dish of rice or boiled potatoes.

And it is a pity that people deliberately refuse the opportunities that an ordinary frying pan gives. For example, today I want to show several recipes for fried chicken thighs, from simple and quick to beautiful and delicious, which are not ashamed to cook on a festive table.

Well, for those who avoid fried food, I suggest that you read the article about thighs,.

How to fry crispy chicken thighs

Let's start with a very simple but very tasty chicken recipe with a golden crispy crust. Despite the simplicity, the meat turns out awesome, the resulting crust does not release meat juice and it remains soft and tender inside.

We don't even need a list of ingredients. All you need is the thighs themselves, starch and salt and pepper

Cooking:

1. We wash the hips, cut off everything superfluous and ugly and dry them thoroughly paper towel.

Drying- milestone so that subsequently the starch does not soak and does not turn into lumps.

2. Put the meat on a plate, salt and pepper on both sides.

3. Then sprinkle it with starch, making sure that it covers the thighs with a thin layer over the entire surface.

It is too important point. How better pieces breaded, the more reliably they hold the juice inside, which gives an additional plus in the absence of splashing when frying.

4. Now we heat vegetable oil in a frying pan, poured 1 cm thick and put the meat into it so that the pieces do not touch each other. Fry over medium heat for 6 minutes on each side and put on a plate. Then we put in a new batch.

5. And now one small but very important point. After the second batch is fried, return the first batch to the pan and fry the thighs until a firm golden crust forms. This will take another 5 minutes of frying on each side.

The readiness of the crust can be checked by tapping it with a fork.

Bon appetit!

How to deliciously cook a bird in a simple marinade in a pan

Another simple, but rather long recipe due to marinating. But he's worth it.

Ingredients:

• Hips - 5-6 pieces
• Water - 1 liter
• Salt - 2 tbsp.
• Sugar - tbsp
• Sulfur peppercorns - 8-12 pcs
• Rosemary - 1 tsp
• Ground garlic - to taste

Cooking:

1. Pour water into a saucepan and bring to a boil. After that, add salt, sugar and spices (except garlic) to it. Stir, wait until the water boils again and remove the pan from the heat. Waiting for it to cool down room temperature and pour it over the meat so that the water covers it completely.

Cover the bowl with cling film and leave to marinate in the refrigerator for 1 hour.

2. After an hour, we shift the thighs into a colander to drain the brine, dry them with paper towels and sprinkle with ground garlic on both sides.

3. Well, it remains to put the chicken on a preheated pan with vegetable oil and fry it on both sides over medium heat until cooked. 10 minutes on each side, turning occasionally.

Bon appetit!

The most delicious recipe in teriyaki sauce

I don’t know about you, dear readers, but I really love dishes cooked in teriyaki sauce. And in my opinion, this sauce just goes best with chicken meat.

Ingredients:

• Chicken thighs - 5 pcs
• Honey - 1 tbsp
• Dry ginger root - 5-6 thin rings
• Garlic - 2 cloves
• Sugar - 1/3 cup (glass - 200 ml)
• Soy sauce - 0.5 cup
• White vinegar- 1 tbsp.
• 1 grapefruit or lemon wedge
• Starch - 2 tablespoons

Cooking:

1. Prepare the sauce. Honey, ginger, minced garlic, sugar, soy sauce, bite and grapefruit (in general, everything except starch and meat) are combined in one small saucepan.

Place the saucepan over medium heat and, stirring, bring to a boil. Then reduce the heat to a minimum and leave the sauce to boil for 5 minutes.

2. Now you need to prepare a thickener for the sauce. To do this, you need 2 tbsp. starch stir in 50 ml of water.

3. Remove the pan from the heat, filter the sauce through a sieve, add starch to it and mix well. Put the sauce back on a slow fire for 3-5 minutes so that it thickens enough.

4. Remove the finished teriyaki from the heat and, while it cools, prepare the thighs: wash, dry and cut off all unnecessary. Then put them in a bowl, pour the sauce and mix. Then cover the bowl with cling film and leave the meat to soak for 2 hours.

Use not the whole sauce for the marinade, leave a couple of spoons to serve it separately with the dish.

5. Well, now it remains only to fry the meat in a preheated pan with vegetable oil for 5-7 minutes on each side over medium heat.

There is a lot of sugar in the sauce, which turns black when fried. To reduce the effect, turn the meat more often while frying.

Ready. Bon appetit!

Video on how to cook chicken unusually (in beer sauce)

And this is perhaps the most unusual recipe which I have met. Sure, light fragrance hops in meat will not leave anyone indifferent.

Fried thighs with sour cream, onion and garlic

This recipe can be called a classic thanks to simple set products and invariably great taste. The peculiarity of the recipe is that the thighs are not prepared as a whole, but cut into small pieces. That's why ideal option will use boneless meat. This is not hard to find in most supermarkets today.

Ingredients:

• Boneless chicken thighs - 4 pcs
• 1 medium onion
• Garlic - 6-8 cloves
• Sour cream - 250 ml
• Salt - to taste
• Greenery

Cooking:

1. My thighs, cut off the excess and cut into large pieces(cm 3-4). Then we send them to a preheated pan with vegetable oil and fry for 10 minutes over medium heat until golden brown.

2. Cut the onion into half rings and the garlic into thin slices. Let's go to the meat. Garlic put only half of the harvested. Fry for 5 minutes until the onion softens.

3. Now salt, add sour cream and stir. Cook for another 10 minutes, stirring occasionally, until most of the liquid has evaporated.

4. After 10 minutes, add the remaining garlic, wait another 5 minutes for it to give off its aroma, remove from heat and sprinkle with finely chopped herbs.

Ready. Bon appetit!

Recipe for stew in a pan with gravy

Ingredients:

• chicken thighs
• Onion - 1 piece medium
• Carrots - 1 medium
• Salt, pepper - to taste

Cooking:

1. My thighs and dry with a paper towel, cut the onion into small cubes, rub the carrots on a coarse or medium grater.

2. Fry carrots and onions on vegetable oil until soft for 8-10 minutes.

3. While the frying is being prepared, salt the meat, pepper and roll in flour.

4. Fry the chicken on both sides until golden brown in vegetable oil over medium heat.

5. Then we put the roast to the meat, add 1 glass of water (preferably only boiled), cover the pan with a lid, reduce the heat to a minimum and leave to simmer for 20 minutes.

Ready. Bon appetit!

Unusual cooking thighs with potatoes

How do you usually stew chicken and potatoes? Do you fill it with water and cover with a lid? But my kids love this way of cooking. Its unusualness is that the potatoes are not immediately stewed, but first fried and it turns out golden on the outside and baked on the inside.

Looks very delicious." village potatoes from fast food restaurants.

Ingredients:

• Chicken thighs - 6 pcs
• Potato - 4 pcs
• Salt - 1 tbsp. spoon
• Curry - 1 tbsp. spoon
• Turmeric, hot red pepper, ground black pepper - to taste

Cooking:

1. Wash the meat, dry it and put it in a deep bowl. We fall asleep salt and spices and carefully rub the meat with them. Then leave it to marinate in the refrigerator for 30-40 minutes.

2. Peel the potatoes, cut into slices and also rub with spices.

3. Put the potatoes and marinated meat on a preheated pan with a small amount vegetable oil.

4. Fry over medium heat until the chicken appears golden crust. After that, turn it over and fry on the other side.

Don't forget to turn the potatoes too.

5. Well, then cover the pan with a lid, reduce the heat to a minimum and simmer under the lid for another 15 minutes.

Ready. Bon appetit!

How to Grill Chicken Properly

Well, the last recipe for today is interesting in that following it, you can cook meat both on the grill and in a grill pan. A big plus of this method is the absence of frying oil, which is important for people who follow the figure.

I counted 8 recipes. I am sure that you saw the one you were looking for and be sure to cook it soon.

And that's all for today, thank you for your attention.

Boneless, skinless chicken thighs are a source of protein and can be cooked in a variety of ways. IN chicken thighs meat tends to be less dry than in breasts. If you remove the skin, you are left with a thigh containing approximately 130 calories and only 7 grams of fat. Skinned and boned chicken thighs are available at many grocery stores and supermarkets. There are various ways to prepare such thighs - they can be fried in a pan, grilled, and also baked.

Steps

Roast chicken thighs without bones and skin

Preheat oven to 190°C. This temperature is ideal for roasting chicken meat, at which it does not dry out and remains juicy. Remove any pans and pots that you may be storing in the oven beforehand. Also, wipe down the oven to remove any leftover food.

Cut off the meat. Cover the chicken pieces with cling film and gently beat them with a small mallet (metal or plastic). As a result, all pieces should acquire approximately the same thickness - about 1.5–2 centimeters. From this, the meat will not only become softer and more tender, but also bake more evenly in the oven.

Salt the thighs in brine. This will add juiciness to the meat. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Soak the meat pieces in the water for 15 minutes. At the same time, the previously beaten meat will absorb moisture.

Prepare a baking sheet. Take a baking sheet large enough so that all the pieces of meat that you plan to bake can fit on its bottom. Add two tablespoons of vegetable or butter. Spread the oil evenly across the bottom of the pan so that the thighs don't stick to it while baking. As a result, the meat will be covered with a delicious golden brown crust.

Prepare your thighs for baking. Remove them from the brine and grease with vegetable or butter. This can be done by hand, at the same time smearing the pieces with spices to your liking. A lemon-pepper mixture or others made for chicken meat, as well as a garlic-based spice mixture, work well.

Finish your preparation. Put the pieces of meat on a baking sheet, greased with vegetable or butter. If desired, sprinkle them with spices and place lemon slices on top - this will add even more flavor to the dish.

Cover the pan with the meat. This can be done in two different ways. The first is to wrap the baking sheet in baking foil. At the same time, make sure that the foil securely and tightly covers the edges of the baking sheet. The second way is to use parchment paper: just place a sheet of paper on top of the meat in a baking sheet. After that, you can immediately place the baking sheet in the oven or put it in the refrigerator to bake the meat later.

Bake the meat. Place the baking sheet in the preheated oven. Then close the oven and set the timer for 20 minutes. After 20 minutes, remove the baking sheet from the oven and brush the meat again with oil. You can also add spices if you like. Put the pan with the meat back in the oven, this time holding it for 10-15 minutes.

Cut off the meat. Cover the chicken pieces with cling film and gently beat them with a small mallet (metal or plastic). Beat the meat until the pieces are about 1.5 centimeters thick each. They should all be about the same thickness. As a result, the meat will be evenly fried, and it will be easy to chew.

Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Place meat pieces in water for 15 minutes. The beaten meat will absorb moisture, which will make it more juicy and tender.

Add seasonings. Sprinkle meat with salt and pepper. You can also add some lemon zest and/or dry ground garlic to your liking. When frying, moisture evaporates from the meat - spices will keep it more juicy.

Prepare the egg mixture. Take a large enough cup or bowl that will fit the meat freely and break a few eggs into it. Then dip each thigh into the broken eggs. Moisten the pieces on both sides.

Dip the meat in the flour. The flour will coat the wet pieces and they will develop a crispy crust when fried. Sprinkle some flour on a flat plate to coat the bottom. Dip each piece of meat in flour, first on one side and then on the other side. Areas not covered with flour can then be dusted with it separately.

Put the pieces of meat on the heated pan. Reduce heat to medium before doing this. Spread one piece at a time until they fill the bottom of the pan. Set a timer for 1 minute. After one minute, turn the meat over to the other side. Set the timer for one more minute. The meat will begin to turn golden brown.

Fry the meat over low heat. After the second minute, turn the meat over again. Cover the pan tightly with a lid, lower the heat to low, and set the timer for 10 minutes. Turn off the fire after ten minutes. After that, leave the pan on the stove for another 10 minutes, in no case removing the lid from it.

Grilling boneless and skinless chicken thighs

Cut off the meat. Cover the chicken pieces with cling film and gently beat them with a small mallet (metal or plastic). Each of them should become about 1.2 centimeters thick. As a result, the meat will be evenly fried and tender.

Salt the meat in brine. Pour warm (but not hot) water into a medium bowl. Add a pinch of salt to the water and stir to dissolve it. Put the meat in water for 30 minutes. Broken thighs will absorb moisture, which will make them more juicy and tender.

Make a marinade. While the meat is soaking in the brine, prepare the marinade. A mixture of olive oil, salt, pepper, spices, garlic and lemon zest works well. You can also use sesame or soy sauce, or barbecue sauce. Once the meat has rested in the brine, transfer it to a plastic bag. Pour the marinade into this bag and seal it.

It's no secret that the most delicious "place" in the chicken is the thigh fillet. The meat in this part is soft and tender, and also incredibly juicy. There are many ways in which you can cook chicken thigh. Recipes with photos, as well as helpful tips for cooking you will find in this material.

Dishes in the oven

The easiest way is to bake chicken thigh fillet in the oven. Recipes similar dishes quite simple in execution, so a novice hostess will cope with them. In addition, the delicacies are incredibly delicious and can be served even to festive table. The recipe for chicken thigh fillet baked in a creamy sauce is especially popular with housewives. To prepare it, you need the following set of products:

• fillet - 1 kg;
• 3-4 cloves of garlic;
• two tablespoons of butter;
• fresh champignons - 400 g;
• cream with a fat content of 25-30% - 6 tbsp. l.;
• pepper, salt to taste.

You can use your favorite spices and herbs if you like.

Steps to cook Chicken with Cream Sauce

According to this recipe, chicken thigh fillet is prepared in the following way:

1. Melt the butter and brush each piece of chicken and the baking sheet with it.
2. Mix the minced garlic with pepper and salt and spread this gruel on the meat.
3. Lay the fillet on a baking sheet, making sure that there are no gaps between the pieces.
4. Cover the meat with a layer of thinly sliced ​​mushrooms.
5. Bake the dish at 180°C for approximately 35-45 minutes.
6. Drain off the liquid that appeared during baking in a small saucepan. Add cream to it and simmer until the mixture thickens.

Arrange chicken on serving plates and sauce. Rice is the perfect side dish for a treat. mashed potatoes or pasta.

Fillet baked "in French"

This exquisite delicacy will impress even the pickiest gourmet. At the same time, the process of preparing the dish is quite simple, even a child can cope with it. For exquisite delicacy cooking, stock up on the following ingredients:

• chicken thigh fillet - 4 pcs.;
• one large onion;
• cheese durum varieties- 150 g;
• mayonnaise - 100 g;
• oil for lubricating the mold;
• salt, spices to taste.

Cooking instructions:

1. Cut the onion into thin half rings and grate the cheese on a fine grater.
2. Cut the fillets into 1cm thick slices.
3. Cover the meat with cling film and beat lightly.
4. Salt and pepper the slices on both sides and let them rest for 10 minutes.
5. Place a layer of onion on the bottom of a greased baking sheet, and pieces of meat on top of it.
6. Lubricate the fillet with mayonnaise and sprinkle with cheese.
7. Cook at 180°C for 35-40 minutes.

Decorate the finished delicacy with sprigs of greens.

Chicken fillet with soy sauce

If the standard dishes are already tired, but you really want to please the household an unusual delicacy, try to cook a bird according to this recipe. Chicken thigh fillet with soy honey sauce it turns out especially tasty and spicy with a beautiful crispy crust. Required set of products:

• 6 large thigh fillets;
• 3 tablespoons of soy sauce;
• 3 teaspoons of mustard;
• 3 teaspoons of liquid honey;
• 3 tablespoons of olive oil.

By original recipe only ground black pepper is added to this delicacy. But if you wish, you can use any spices and herbs to your liking. Soy sauce itself is quite salty. Therefore, it is better to salt already ready meal. Otherwise, you risk spoiling the taste of the treat.

How to cook spicy chicken

Use the following instructions to prepare treats:

1. Mix mustard, honey, spices and soy sauce until smooth.
2. Put the washed and dried fillet in a bowl, and pour over the resulting mixture.
3. Hold the meat for 1-2 hours on the middle shelf of the refrigerator, then transfer to a greased baking sheet.
4. Bake the chicken for 30 minutes. Then turn the pieces over and cook for another half an hour.

Arrange the finished delicacy on portioned plates. Can be used for garnish vegetable salad or boiled rice.

Fillet baked in foil

This dish is perfect for romantic dinner for two. To prepare it, you will need the following products:

• two boneless chicken thighs;
• 3-4 medium potatoes;
• one large onion;
• one medium carrot;
• spices to taste;
• a few tablespoons of soy sauce.

This amount of food is enough for two servings. But the dish turns out to be very refined and unusually tasty. Therefore, we recommend making a treat with a margin. Moreover, the recipe chicken fillet thigh baked in foil is quite simple.

Step-by-step instruction:

1. Pour the meat soy sauce and refrigerate for 60 minutes.
2. Peel the potatoes and cut them into slices.
3. For each piece of meat, prepare a square of foil with dimensions of 35-40 cm.
4. Put a layer of chopped onion in the middle of the workpiece, cover it with potatoes and grated carrots. Place a piece of meat on top.
5. Wrap up the foil and place it on a baking sheet.
6. Bake fillets at 200°C for 40-45 minutes.

At the end, carefully unfold the foil and arrange the vegetables and meat on serving plates.

Recipes in a pan: chicken thigh fillet in batter

Thanks to the breading, the meat retains its juiciness, while the dish itself turns out with a delicious crispy crust.

List of required products:

• half a kilo of chicken fillet;
• two large eggs;
• 100 g wheat flour;
• 100 g of hard cheese;
• 2 tablespoons of mayonnaise;
• seasoning and salt to taste;
• sunflower oil for frying.

Cooking steps:

1. Cut the fillet into slices with a thickness of half a centimeter.
2. Beat off each piece and wipe with salt and seasonings.
3. Whisk the eggs and stir in the mayonnaise, flour and cheese.
4. Pour the oil into a deep frying pan with a layer of 5 mm.
5. Dip each piece in batter and fry until tender on both sides.

This delicacy cannot be called particularly useful, because in fried fat there are many harmful carcinogens. If you want to pamper yourself healthy dish with a crispy crust, then try the grilled chicken thigh fillet recipe. You will find it in the next block.

Grilled chicken

Thanks to this cooking method, the dish turns out to be no less tasty, but at the same time, oil is practically not used in the process, and the fillet is cooked in own juice. This makes the delicacy more useful and even dietary. To prepare it, you will need the following:

• thigh fillet - 0.5 kg;
• olive oil - 1 tbsp. l.;
• salt and spices.

Cooking instructions:

1. Cut the washed and dried meat lengthwise into portioned pieces.
2. Rub with a mixture of salt and spices and let sit for 10-15 minutes.
3. Heat the pan well and add the meat.
4. Fry the pieces on both sides for about 5 minutes.

An excellent addition to this dish would be rice or vegetables baked in the same grilled pan.

Recipes in a slow cooker: chicken thigh fillet with creamy tomato sauce

Multicookers have long earned the fame of the best assistants to housewives. With these devices, you can prepare incredible amount exquisite dishes, while the cooking process does not take much time. One of these culinary masterpieces is a recipe for delicious chicken thigh fillet stewed in creamy tomato sauce. To prepare treats, you will need the following set of products:

• boneless chicken thigh - 6 pcs;
• tomato sauce or ketchup - 100 ml;
• fat sour cream - 100 g;
• spices and salt to taste.

Preparing the delicacy is incredibly simple and consists of the following steps:

1. Lay the fillet in the bottom of the bowl.
2. Add to sour cream tomato sauce, spices, salt and stir the mixture well.
3. Pour the resulting mass over the meat and mix everything well.
4. Cook the dish in the "Baking" mode for 60 minutes.

Steamed vegetables are the perfect side dish for this delicacy. But you can also use boiled rice as an addition.

Juicy pieces with cheese

The recipe for chicken thigh fillet baked in foil will be appreciated by any gourmet. Thanks to the cooking method, the meat retains all its tenderness and juiciness. In addition, the dish is prepared without oil, which makes it very useful. Required products:

• 6 boneless chicken thighs;
• 100 g of cheese;
• 1 teaspoon paprika;
• salt to taste.

Cooking steps:

1. Carefully cut the bones from the thighs, then rinse and dry the meat.
2. In each piece, make shallow cuts into which lay a plate of cheese.
3. Make foil envelopes of the right size, and put the chicken in them.
4. Salt and pepper the meat, then wrap the envelopes and put them in the slow cooker.
5. Cook a treat in the "Baking" mode for 2 hours.

Chicken thigh fillet with potatoes in a slow cooker

This dish will be ideal for those housewives who always do not have enough time to prepare culinary masterpieces. To prepare a treat, stock up on the following products:

• three boneless thighs;
• two large tomatoes;
• 3-4 cloves of garlic;
• one bell pepper;
• six medium potatoes;
• water - 50 ml;
• mayonnaise - 50 g;
• hard cheese - 70 g;
• 2 tablespoons of vegetable oil;
• greens, seasoning salt to taste.

Step-by-step instruction:

1. Rinse the meat and remove the skin and fat.
2. Put the pieces in the multicooker bowl and turn on the “Baking” mode for 15 minutes.
3. Peel the potatoes and tomatoes from the skin, and the pepper from the core, and cut the vegetables into small sticks.
4. Add to meat vegetable mix, chopped garlic, grated cheese and mix the ingredients well.
5. Pour in hot water, salt and season the dish to taste.
6. Close the lid and cook in the "Extinguishing" mode for about 40 minutes.

If you don’t know how to surprise guests or please family members, then cook dishes from chicken thigh fillet. The recipes given in this material are simple, and even a novice hostess can use them. The main thing is to follow the cooking instructions and then you will get amazingly tasty and delicious delicacies.