9 ways with chicken thighs

Thigh meat is juicier, more flavorful and fantastic for the bottom line when chefs cross over to the dark (meat) side. Here are 9 succulent ways to go dark with chicken.

Sidestepping a boneless , skinless chicken breast rut, chefs are braising, roasting and frying chicken thighs, accentuating the bolder, more “chickeny” flavor. Able to stand up to slow cooking, thighs are a prize. Especially in complex, hearty, earthy stew-like dishes, “because they stay especially juicy and add that intense flavor,” says Morrison Corporate Executive Chef Norbert Bomm. Click through for two of Bomm’s favorite chicken thigh dishes and several more from onsite operators.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish