|
||||||||
I've got chicken thighs |
![]() |
|
|
Thread Tools | Search this Thread |
|
|
#1 |
|
Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
|
I've got chicken thighs
No, I'm not declaring a disability.
I'm planning on browning the chicken, frying chopped leeks, onions, garlic, button mushrooms, bacon. Add 50-50 chicken stock and red wine and chopped parsley; simmer for a couple of hours. Any ideas for improving this please? |
|
|
|
|
Please sign in or register to remove this advertisement.
|
|
|
#2 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
Add a little double cream towards the end to round out the flavours?
|
|
|
|
|
|
#3 |
|
Forum Member
Join Date: Jun 2008
Posts: 15,979
|
Avoid spandex and add creme fraiche
P.S. I think you are cooking your chicken way too long |
|
|
|
|
|
#4 |
|
Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
|
Quote:
Avoid spandex and add creme fraiche
P.S. I think you are cooking your chicken way too long |
|
|
|
|
|
#5 |
|
Forum Member
Join Date: Jun 2008
Posts: 15,979
|
I'd reduce your sauce then add the chicken for 20 - 30 mins max. Finish off warming through cream if you decide to go that route although what you are doing sounds lovely as it is.
|
|
|
|
|
|
#6 |
|
Forum Member
Join Date: Apr 2005
Location: Fatti i cazzi tuoi!
Posts: 2,325
|
Quote:
Avoid spandex and add creme fraiche
P.S. I think you are cooking your chicken way too long |
|
|
|
|
|
#7 |
|
Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
|
I might depart from the conventional coq au vin recipe and add parsley dumplings for 20mins at the end.
|
|
|
|
|
|
#8 |
|
Forum Member
Join Date: Jun 2008
Posts: 15,979
|
Incidentally I have chicken thighs too.
I'll have arroz con pollo or chicken n rice as I call it |
|
|
|
|
|
#9 |
|
Forum Member
Join Date: Apr 2007
Location: Deepest Darkest Cornwall
Posts: 5,545
|
Chicken thighs are my favourite cut of chicken, so much meat and they are so juicy. I marinade them in garlic, olive oil and parsley for 24 hours, then just sling them on the barbecue. Lovely.
Sorry OP that was a bit off topic
|
|
|
|
|
|
#10 |
|
Forum Member
Join Date: May 2006
Location: Englander invading Scotland.
Posts: 3,873
|
I tend to cook chicken thighs for 60 to 75 mins, and they always come out perfect
![]() Your recipe sounds good. The cream idea could work well
|
|
|
|
|
|
#11 |
|
Inactive Member
Join Date: Jul 2007
Posts: 16,886
|
Quote:
I'd reduce your sauce then add the chicken for 20 - 30 mins max. Finish off warming through cream if you decide to go that route although what you are doing sounds lovely as it is.
|
|
|
|
|
|
#12 |
|
Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
|
Just to finish off the story, I added creme fresh as suggested above. Didn't have cream in stock.
Fished out a chicken thigh after 30min simmering - definitely not cooked. After 60min - pretty good. After 90min - perfect fall-off-the-bone tender. |
|
|
|
|
|
#13 |
|
Forum Member
Join Date: Apr 2008
Posts: 2,144
|
sounds lush wish i could cook
|
|
|
|
|
|
#14 |
|
Forum Member
Join Date: Aug 2006
Posts: 12,236
|
Quote:
sounds lush wish i could cook
I wish I could get past level 1 on any XBox game but I can't. I bet you can though?
|
|
|
|
|
|
#15 |
|
Forum Member
Join Date: Nov 2002
Posts: 76,851
|
I only ever cook chicken in the oven, but I might have a go at doing it in the pan........with veg. Sounds good
Do you take the skin off first ?.............
|
|
|
|
|
|
#16 |
|
Forum Member
Join Date: Jun 2004
Location: Essex
Posts: 86,769
|
I left the skin on to add flavour to the stock, but removed it before eating.
|
|
|
|
![]() |
|
All times are GMT. The time now is 17:25.


