Preparation: Chicken thighs are juicier and more aromatic than the popular fillets, making them excellent in recipes where ...

Everyone needs a chicken ... The thighs are sold prepared in a variety of ways: whole; on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets).

Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables into a cozy Sunday ...

A comforting curry with a sweet twist When dinner needs to be simple, cozy, and full of flavor, this creamy chicken curry ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

he's given up his job in construction to pursue a career in cookery - starting by showing us one of his favourite family recipes: chicken thigh and halloumi traybake.

This recipe is a comforting and easy winter ... Trim off all the fat from the chicken and discard. Cut each thigh in half, then refrigerate until needed. Heat your slow cooker to High.

or boneless and skinless (called thigh fillets). The latter is the most expensive but the most convenient if you're planning to pan-fry strips of thigh in a stir-fry or curry. For stews ...