Delicious chicken thigh dish. Chicken legs with rice and green peas

In our time, a healthy lifestyle and good habits have firmly come into fashion, and this is not strange, because it is always fashionable to be beautiful and healthy. The Dukan Diet is a great way to quickly get rid of excess weight. One of the allowed and popular foods in this diet is chicken meat. It is tasty, low-calorie, dietary, high in protein and amino acids, potassium and phosphorus, selenium, magnesium.

The most important thing is that during the cooking process, chicken meat does not lose its beneficial properties and does not acquire unnecessary additional calories. Dietary recipes usually use the loin of a bird, but in order to diversify the menu, it is quite possible to use others.

Dietary value

The chicken thigh is the top part of the chicken leg. The meat is quite soft and tasty. When cooking for recipes on the Dukan diet, the thighs are used without the skin, because it is in it that the bulk of the fat and harmful substances that the chicken can be processed in production are located.

The energy value of chicken thighs with skin is 185 kcal / 100 g, without skin - 152 kcal / 100 g. The ratio of fats and proteins in this part is 30/70. As you can see, chicken thigh is an excellent dietary meat, moreover, it is the most delicious and juicy part of the carcass.

We have collected the best ones with chicken thighs, according to which you can prepare a tasty and healthy dish for yourself, for your family or guests without much time and effort.

Chicken thighs in mustard sauce (for 1 serving)

According to this recipe, chicken thighs are very fragrant and appetizing, with a beautiful, golden crust thanks to the mustard sauce.

Ingredients:

• thighs 2 pcs.;
• natural olive oil - 1 tsp;
• mustard - 1.5-2 tbsp. l.;
• low-fat yogurt - 0.5 tbsp.;
• seasonings and spices: thyme, black pepper; salt;
• baking foil.

Cooking:

1. Remove skin from chicken.
2. Coat the thighs with mustard and thyme and marinate for about half an hour.
3. Turn on the oven at 200 degrees.
4. Wrap the meat in foil, bake in a preheated oven for about an hour.
5. Mix olive oil with yogurt, add spices.
6. Unroll the cooked meat and put on a napkin to drain the fat.
7. Drizzle with sauce.

Assorted vegetables will be a great addition to meat. In addition, vegetables significantly increase the content of vitamins and minerals in the dish, which are simply necessary during the diet.

Ingredients:

• green beans - 200 g;
• bell pepper - 150 g;
• tomatoes - 120 g;
• stalk of celery - 100 g;
• onions - 70 g;
• carrots - 120 g;
• 2 cloves of garlic;
• thighs - 3 pcs;
• vegetable oil;
• spices to your taste.

Cooking:

1. Remove the skin from the meat and cut into pieces about 3 by 3 cm. In a pan, fry the meat on all sides until golden brown. Dry on a napkin.
2. Cut the onion into small cubes and fry in vegetable oil along with 2 cloves of garlic.
3. Add chopped carrots to the onion and garlic and fry over low heat for up to 10 minutes.
4. Add the tomatoes, peeled, cut into cubes of about 1.5 cm, to the vegetables.
5. Add to the vegetables finely chopped and fry until the tomatoes turn into a puree.
6. Cut the bell pepper into small cubes, string beans into strips and add to the pan to the rest of the vegetables.
7. Add the fried pieces of meat and salt with spices to the vegetables. Cover with a lid and simmer for about 10 minutes over low heat until tender.

Just an amazing recipe for chicken thighs. Fragrant sweet and sour sauce with pomegranate and lemon juice perfectly complements the taste of chicken, gives a refined and piquant taste. It is delicious and will not leave anyone indifferent.

Ingredients:

• thighs - 2 pcs.;
• onion 1 medium.

For sauce:

• water - 3/4 cup;
• tomato paste - 1 tbsp. l.;
• soy sauce - 20 ml;
• pomegranate juice - 25-30 ml;
• juice of half a lemon;
• mustard - 15 ml;
• seasonings to taste: black pepper, red pepper and salt (but better without it).

Cooking:

1. Ingredients for the sauce: combine pasta, water, soy sauce, pomegranate juice, lemon juice and mustard in a small bowl, add salt and seasonings to taste.
2. Grate the upper parts of the chicken legs, with the skin previously removed, with a mixture of salt and pepper and fry until golden brown, put on a napkin.
3. Cut the onion into half rings and fry in a little water.
4. When the onion is soft, add the sauce and chicken to it. Cover with a lid and simmer over low heat for 10 minutes until tender.

Oven baked with rosemary

According to this recipe for cooking thighs, the meat is crispy and fragrant. Rosemary goes well with olive oil, giving the dish a delicate Italian touch.

Ingredients:

• thighs without skin - 2 pcs.;
• olive oil (or other, odorless) - 2 tbsp. l.;
• spices and seasonings: black pepper, rosemary, sea salt.

Cooking:

1. Wash the chicken legs and pat dry with a paper towel or paper towel.
2. Rub the chicken with a mixture of salt, rosemary, black pepper and olive oil. Leave for 25-30 minutes to marinate the meat.
3. Place the chicken pieces on a baking sheet lined with foil and bake in the oven for 30 minutes.

Baked in kefir with vegetables

Thanks to the kefir marinade according to this recipe, chicken thigh meat turns out to be very tender with a light creamy aroma, and vegetables, a source of vitamins, perfectly complement this dietary product.

Ingredients:

• thighs - 5 pcs.;
• zucchini - 1 small;
• tomatoes - 2 pcs.;
• medium bulb - 1 pc.;
• medium carrot - 1 pc.;
• low-fat kefir - 2 tbsp.;
• seasonings: garlic, pepper, salt.

Cooking:

1. Add salt and spices to kefir.
2. Wash the chicken, peel it, pour the marinade (kefir with spices).
3. Cut tomatoes and zucchini into slices. Chop the onion into cubes, cut the carrot into strips.
4. We turn on the oven at 200 degrees.
5. On a baking sheet covered with foil, lay out the vegetables in layers: zucchini, onions with carrots, tomatoes, and chicken pieces on top. Salt and pepper. Top the baking sheet with another layer of foil. Bake the dish in the oven for about 40 minutes.
6. To make the dish well browned, 10 minutes before cooking, open the foil.

With honey and soy sauce

If you need chicken thigh recipes so that when guests arrive, you can surprise them with an original dish and not break it, then this option is perfect for this occasion.

Ingredients:

• upper parts of chicken legs - 1.2 kg;
• ground ginger - ½ tsp;
• light honey - 2/3 cup;
• garlic - 4 cloves;
• soy sauce - 4 tbsp. l.;
• seasonings: pepper, salt.

Cooking:

1. Combine honey, soy sauce, ginger, chopped garlic in one bowl, lightly salt.
2. Put the pieces of chicken legs peeled from the skin on a baking sheet covered with foil - with an overlap along the edges.
3. Drizzle with honey-soy sauce, cover with another layer of foil and leave to marinate for an hour or two.
4. Turn on the oven at 200 degrees and put the dish there. Bake for 40 minutes and about 10 more minutes for a crispy crust without foil on top.

Bon appetit!

Video

In this video you will learn how to cook a diet version of chicken thigh curry.

how much to cook chicken thigh? The answer to this question is very simple: on the stove - 20-30 minutes. in a slow cooker - 20 min. in a double boiler - 30-40 min. And how to cook chicken thigh, you will determine from the step-by-step guides posted on this page below.

how much to cook chicken thigh

1. Pour water into the pan - about half the pot. And bring the water to a boil over medium heat. Before laying the chicken thigh in boiling water, it is scrupulously washed with cold water. Carefully put the hips in the water, so as not to get burned by the splashes. If there is a desire to make the dish even tastier, then one hour before cooking, chicken thighs can be marinated. The most entertaining tastes are obtained by marinating in tomato juice with onions, salt and spices, or sour cream and garlic sauce. When the water, with the hips loaded into it, boils, we remove the flame to the minimum.
2. Prepare the chicken thigh for about 20-30 minutes. from the moment the water boils. Readiness is checked with a fork or knife by piercing. If only a clear broth is released during piercing, then the thighs are ready for consumption.
3. At the end of how the thighs are cooked - let them lie down in the broth a little more. Having cooled a little, they will become juicier due to the absorbed broth. You can remove the skin from the chicken thighs before serving. One of the options for its use is grinding it with a blender to a pasty state with sour cream, garlic, seasonings and herbs. And serving in the form of sauce to the same thighs. Boiled chicken thighs are served with sauce and richly decorated with fragrant herbs. Great with boiled potatoes or pasta.
4. For convenience, when cooking chicken thighs, you have the opportunity to use the timer online with the sign on our website, and continue working at the computer. A timer beep and a pop-up window will alert you that the set time is up. It is also worth emphasizing that you will hear a sound signal only on a computer equipped with sound columns (speakers).

how much to cook chicken thigh in a slow cooker

1. Put chopped carrots and onions in a slow cooker. Pour half a tablespoon of sunflower oil on top. We set the Extinguishing mode for 5-7 minutes ..
2. At the end of the multicooker, we put the washed and, probably in addition, marinated chicken thighs into it. Pour enough water to cover the entire thighs, and close the lid. We turn on the multicooker in the Quenching mode for 30 minutes. At the end of the multicooker, do not open the lid for another min. 5-7. Chicken thighs can be considered ready and served with a side dish and herbs.

how much to cook chicken thigh in a double boiler

1. The use of a double boiler allows you to save the maximum number of necessary substances in the chicken thigh. Because the chicken thigh, cooked in a double boiler, is not only juicy, but also necessary. But there is also a small minus - the taste of the dish is as pure as possible. Based on this, many consider thighs cooked in a double boiler not tasty. This, if you pre-marinate the thighs. Thighs marinated in slices of garlic with salt and Italian herbs are excellent in taste. A marinade made from tomato juice with salt and drops of lemon juice goes well with them. It is possible to marinate both 30-40 minutes and 5-6 hours.
2. Chicken thighs are placed in the capacity of the double boiler in no more than one layer. It is possible to put a couple of bay leaves or other unground aromatic seasonings next to the thighs. We cover the double boiler with a lid and set the timer for 30-40 minutes, depending on the size of the hips. At the end of the production, chicken thighs can be immediately served to the table, pre-salted and seasoned, with tomato, sour cream and garlic or, in addition, soy sauce.

Chicken thigh meat baked under cheese with dill and sour cream dressing

Delicious thighs with cheese and dill!

Cooking this chicken dish is a real pleasure: fast, simple and from a set of the most affordable products.

But, despite the absence of overseas delights and expensive seasonings, chicken thighs come out very tasty, the meat turns out incredibly juicy, permeated with the aroma of dill, combined with enveloping sour cream dressing - a real feast of the stomach!

We'll need

for 3 servings

Chicken thighs - 6 pieces (fillet, meat without skin and bones);
Mayonnaise - 100 grams;
Sour cream (low-fat) - 100 grams;
A good bunch of fresh dill;
Hard cheese -250 grams;
Sea salt, lemon pepper (or ground black), curry;
Vegetable (olive) oil - for frying;

With these delicious products, you will have an even more delicious chicken dinner!

How to cook thigh meat

Salt the meat of the thighs without skin and bones, season with pepper and curry and send to a well-heated frying pan with vegetable oil.

Fried chicken fillet before baking

Fry for a couple of minutes on both sides over high heat until light golden brown.

Prepare dressing: finely chop the dill and combine with mayonnaise and sour cream in a ratio of 1: 1 (if you want a more spicy taste, then take 2 parts of mayonnaise to 1 part of sour cream), mix everything well.

Spread the fried thighs in a baking dish (ceramic or glass, a baking sheet with a high side is also suitable), close enough to each other.

Place the chicken meat in a baking dish

Spread dill-sour cream dressing on top, distribute it evenly and put the form for 15 minutes in a preheated oven at 200 degrees.

Pour chicken meat with dill sauce

After that, we rub the cheese and sprinkle our chicken meat with dressing with a fairly thick layer of cheese. We remove the form back to bake for another 10-15 minutes. Chicken thigh meat is ready!

Calories: Not specified
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 chicken steak to the table very quickly. Unlike white chicken meat, meat from the thighs is juicier, it needs to be cooked a little longer than chicken breast chop, 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 find out.
It will take 35 minutes to prepare, from the indicated ingredients you will get 2 servings.

Ingredients:

- chicken thighs - 2 pcs.;
- onion - 1 pc.;
- garlic - 2 teeth;
- chili pepper - 1 pc.;
- olive oil - 25 ml;
- green peas - 150 gr.;
- salt, thyme.

Cooking

Rinse the hips with 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, slightly beat off with a rolling pin or a smooth hammer so as not to damage the meat fibers.



Cut a small head of onion into several pieces. Cut red chili peppers into rings. Coarsely chop the garlic cloves. Add a teaspoon of coarse table salt to the garlic, chili and onion, 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 remove 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.



Bon appetit!

There are a huge number of cooking recipes, but we will present you the best in our opinion, and which recipe for chicken thighs you like to choose more.

Did you know that chicken meat is far ahead of pork and beef in polarity? Before you choose a recipe that you like and go to the store for the necessary ingredients, you must first select chicken thighs.

How to do it right? This video will help us. Look carefully and shake your head, as the presenters say, do not be deceived.

As always, we present you not complicated and simple recipes, with available ingredients, which our grandmothers cooked and not only.

The first recipe is simple and we will bake the thighs in the oven, where they turn out to be very juicy and tasty.

Ingredients:

Chicken thighs - 2 pcs.;
Hard cheese - 100-150 gr;
Mayonnaise - 2-3 tbsp. l.;
Garlic - 3 cloves;
Dill - ½ bunch;
Vegetable oil;
Salt, pepper to taste;

Cooking process:

Rinse the chicken thighs, dry them, cut into portions if necessary, salt and pepper to taste (if desired, you can rub with spices to your taste).

Then finely chop the washed dill, add the chopped dill to the mayonnaise, squeeze the garlic there, mix everything well.

Cut hard cheese into slices about one centimeter thick, the slices should be as many as you have pieces of thighs.

We take a baking dish, grease it with vegetable oil, spread the thigh, and now we are trying to carefully put the cheese plastics under the skin (so that the plate is between the meat and chicken skin), as in the photo below.

That's all, bon appetit, used with or without a side dish, everything is simple and very tasty.

CHICKEN Thigh IN SOUR CREAM WITH MUSHROOMS.

Ingredients:

Chicken thighs - 1 kg;
Garlic - 5 cloves;
Sour cream - 250 gr;
Champignon mushrooms - 350 gr;
Onion - 1 pc;
Vegetable oil;
Salt, pepper to taste;

Cooking process:

Wash the thighs, dry and rub with a mixture of salt, pepper and garlic squeezed through a press to your liking.

Then put the thighs in a preheated pan with vegetable oil, and fry on both sides until golden brown (frying time on each side 3-4 minutes).

In the meantime, peel and finely chop the onion, wash the mushrooms and cut into cubes or strips.

Put the fried thighs in a baking dish greased with vegetable oil, put chopped mushrooms and onions on top, pour everything evenly with sour cream and send it to a preheated oven to a temperature of 180-190 degrees for 30-40 minutes.

Carefully remove from the oven, put on a dish and serve, delicious both with a side dish and as an independent dish. The best side dish is potatoes. Bon appetit!

I hope you like our recipes, share them, write your comments, reviews and stay with us.

All the best, bye and see you all.

7. Chicken thighs with mushrooms: step by step photo recipe
8. Chicken thighs with cheese: step by step photo recipe
9. Chicken thighs in the dough: step by step photo recipe

Chicken thighs in the oven

They turn out tender and juicy. And to cook chicken thighs in the oven you need four pieces of chicken thighs, 40 grams of prepared horseradish, 80 grams of mayonnaise, four cloves of garlic, salt, ground black pepper and spices to taste. First, let's make a marinade for the chicken thighs. And so we mix horseradish, mayonnaise, squeeze the garlic through the garlic, a little salt and pepper. Mix thoroughly. And rub the chicken thighs with the finished marinade and put in the refrigerator for an hour. While the chicken thighs are soaking in the fridge, we prepare the baking sheet. To do this, grease the baking sheet with vegetable oil and put the chicken thighs already marinated and soaked on it. Pour the remaining marinade on top and put in the oven, preheated to 180 C for forty minutes. After the chicken thighs are cooked, put them on a plate and decorate with herbs. Here you go chicken thighs in the oven ready.

Chicken thighs in a slow cooker: recipe with photo

They are very easy to prepare and very tasty. For cooking chicken thighs in a slow cooker you need 950 grams of chicken thighs, one green apple, 20 grams of tomato ketchup, 20 grams of candied honey, 20 grams of pasty mustard, 20 grams of liquid soy sauce, 100 grams of vegetable oil and salt. And so let's get started, for starters, pour the oil into the multicooker pan and warm it up in the "Baking" mode for ten minutes. Then put in the oil for the previously prepared chicken thighs and fry on one side for about fifteen minutes. Then we turn over, salt, put the apple cut into slices on top and fry for another fifteen minutes. While our chicken thighs are frying, prepare the sauce. To do this, mix soy sauce, honey, ketchup and mustard. After the chicken thighs are fried, pour over them with the finished sauce. And cook for another five minutes. Any side dish goes well with chicken thighs. Here you go chicken thighs in a slow cooker ready.

Chicken thighs with potatoes: recipe with photo

Chicken thighs with potatoes Probably the most delicious dish that everyone likes. In order to cook chicken thighs with potatoes you will need four medium chicken thighs, a clove of garlic, two kilograms of potatoes, mayonnaise, salt and spices to taste. Well, let's start cooking. chicken thighs with potatoes. And so, first you need to marinate the chicken thighs in a sauce that consists of mayonnaise, garlic, salt and spices. Next, wash and peel the potatoes, then cut into cubes. Next, take a baking sheet, grease with oil and spread the potatoes, and pickled chicken thighs on top. Before that, salt, pepper and mix the potatoes. And put in the oven, preheated to 200 C for one hour. After chicken thighs with potatoes cooked, put it on a plate and you can sprinkle fresh herbs on top. Here you go chicken thighs with potatoes ready.

Chicken thighs in a pan: recipe with photo

are fragrant and delicious in taste. For cooking chicken thighs in a pan you will need four large chicken thighs, three cloves of garlic, 20 grams of salt, 10 grams of ground black pepper, 100 grams of sunflower oil. And so let's get to cooking chicken thighs in a pan. We take my chicken thighs, cut off excess fat, rub with pepper and salt. And let it brew for five minutes. And we heat up the stove and put a frying pan and heat it in refined oil. And as soon as the oil boils, put the pickled chicken thighs and do not cover, fry for fifteen minutes over medium heat. Then turn over and fry on the other side for another fifteen minutes. Sometimes we look so that the chicken thighs do not fry. Next, we clean the garlic, cut it finely with a knife, well, or you can through the garlic. And then spread the garlic on top of each chicken thigh, leave to simmer with the lid closed over low heat for about five minutes. Then turn over to the other side and, under a closed lid, fry for another three minutes. Well, that's it chicken thighs in a pan ready.

: recipe with photo

Stuffed chicken thighs - a great appetizer for the festive table. And so, to prepare this dish, we need 800 grams of chicken thighs, four cloves of garlic, 100 grams of grated cheese, 60 grams of vegetable oil, 15 grams of salt, ground black pepper. Well, let's get started cooking stuffed chicken thighs. To do this, wash the chicken thighs, rub with pepper and salt, and set aside to soak a little. And we will start preparing the basis for stuffed chicken thighs. We take a deep bowl and squeeze the garlic, add the grated cheese and mayonnaise, mix everything well. Next, in each chicken thigh we make an incision in the form of a pocket and fill the resulting base there, then close it with wooden toothpicks. Take a baking sheet, grease with oil and lay out stuffed chicken thighs and put in a preheated oven to 180 C for forty minutes. Stuffed chicken thighs can be served with any side dish. Here you go stuffed chicken thighs ready.

: recipe with photo

Chicken thighs in sauce They are easy to prepare and turn out delicious and flavorful. To prepare this dish, we need products: six chicken thighs, half a chili pepper, half a red onion, lemon zest, 10 grams of sweet paprika, 10 grams of wine vinegar, 80 grams of olive oil, ground black pepper, salt, a bunch of basil, vegetable oil. And so we start cooking chicken thighs in sauce. To do this, we make several cuts in the chicken thighs on the side where it is not covered with skin. Salt, pepper and fry chicken thighs in vegetable oil until golden brown. While the chicken thighs are roasting, make the sauce. To do this, mix the zest and juice of a lemon, chili pepper, peeled garlic, paprika, red onion, wine vinegar, basil, olive oil. We grind all the ingredients in a blender and salt to taste. Next, pour the resulting sauce into a baking sheet, and lay the chicken thighs on top. And put in a preheated oven to 180 C for twenty-five minutes. Here you go chicken thighs with sauce ready.

Chicken thighs in the sleeve : recipe with photo

They turn out juicy and with a delicate taste. To prepare this dish, you will need products: six pieces of chicken thighs, 60 grams of prepared horseradish, 10 grams of curry, 20 grams of olive oil, 20 grams of mayonnaise or sour cream, two cloves of garlic, salt. And so let's get to cooking chicken thighs in the sleeve. To do this, take my chicken thighs, rub with salt and leave for a couple of minutes. In the meantime, prepare the coating, mix curry, mayonnaise (sour cream), olive oil, horseradish. We mix everything well and coat the chicken thighs, put them in a bowl, cover with a film and put in the refrigerator for a couple of hours. Then we fold the chicken thighs into a sleeve and pour a little water to make them juicy. We put it on a baking sheet and make several punctures in the sleeve with a sharp knife. Then a baking sheet chicken thighs in the sleeve put in the oven, preheated to 200 C for about an hour. After chicken thighs in sleeve cooked, serve on the table with boiled rice and pour over the broth, which was formed after cooking. Here you go chicken thighs in sleeve ready.

: recipe with photo

Chicken thighs with mushrooms very tasty dish, it is not difficult to prepare such a dish. For cooking, you will need three pieces of chicken thighs, two potatoes, 50 grams of cheese, 500 grams of mushrooms, one onion, 50 grams of mayonnaise, ground black pepper and salt. And so we start cooking chicken thighs with mushrooms. To do this, take the chicken thighs and cut them in half and fry in a pan for about twenty minutes on all sides. Then chop the mushrooms coarsely and fry in another pan until tender. We rub the potatoes on a coarse grater and put on top of the finished mushrooms, close the lid and cook for another five minutes. Then we remove the lid and smear mayonnaise on top, and put the fried onions. Next, put the fried chicken thighs on top of everything, sprinkle with grated cheese on top. And cover with a lid for fifteen minutes. Well, you can put it in the oven for fifteen minutes. Put it on a plate and you can eat. Here you go chicken thighs with mushrooms ready.

: recipe with photo

Amazingly delicious and melt in your mouth. To prepare this dish, we need: a kilogram of chicken thighs , 100 grams of dry white wine, 60 grams of tomato paste, 20 grams of oregano, two cloves of garlic and salt. Well let's get startedcooking chicken thighs in foil. To begin with, we will make a marinade, for this we mix tomato paste, oregano, wine, crushed garlic and salt. Mix everything well and pour chicken thighs and leave for ten minutes, you can leave longer. Then we take the foil and cover the baking sheet and put the pickled on it chicken thighs , wrap the foil and put in a preheated oven to 200 C for forty minutes. Then we open the foil, and leave for another ten minutes until a crust forms. Finishedchicken thighs in foilcan be served with any sauce. Here you gochicken thighs in foil ready.

Chicken thighs with cheese : recipe with photo

Chicken thighs with cheese are tasty and crispy. To prepare this dish, we need a kilogram of chicken thighs, 150 grams of cheese, 150 grams of mayonnaise, three cloves of garlic, herbs and salt to taste. Well, let's get started cooking chicken thighs with cheese. First, cut the cheese into slices. Finely chop the greens and mix with mayonnaise. Next, add the garlic squeezed through the garlic and mix everything well. Then, in each chicken thigh, under the skin, we push one plate of cheese. Then we put the chicken thighs on a baking sheet, salt, grease with mayonnaise with herbs and garlic. We put in a preheated oven to a temperature of 180 C for about fifty minutes. AND chicken thighs with cheese ready.

Chicken thighs in dough : recipe with photo

Chicken thighs in dough You and your loved ones will love it very much. After all, they are very tender and deliciously delicious. And for such a dish, we need twelve pieces of chicken thighs, a kilogram of puff pastry, garlic, grated cheese, ground black pepper and salt. To begin with, wash and dry the chicken thighs, then spread with black pepper and salt, let stand for about half an hour. And while we're on the test. We roll it out and cut it into strips three centimeters wide, and on each strip we make an incision along the entire length. Next, we take ready-made chicken thighs and grated cheese and garlic squeezed through the garlic under the skin. We wrap each piece of chicken thigh with a plate of dough and spread it on a baking sheet already greased with oil. Now we break the egg, dilute it with water and grease each chicken thigh. Then put in a preheated oven to 200 C for forty minutes. AND chicken thighs in dough ready.

Chicken thighs in sour cream : recipe with photo

Chicken thighs in sour cream tender and amazingly flavored. And to prepare this dish you will need a kilogram of chicken thighs, five cloves of garlic, 100 grams of vegetable oil, 250 grams of sour cream, 300 grams of champignons, a tomato, one head of onion and a bunch of herbs, salt to taste. And so, to begin with, we wash and dry the chicken thighs, then rub with salt and garlic, leave to stand for a while. Next, fry the chicken thighs on both sides in a pan heated with oil until golden brown. After the chicken thighs are fried, put them on a greased baking sheet and put the chopped mushrooms on top, finely chopped onion. Then pour all this with sour cream and put in a preheated oven to 200 C for half an hour. When chicken thighs in sour cream cooked, put on a plate and decorate with tomato slices and herbs. Here you go chicken thighs in sour cream ready.

Dear guests and users of the site "Culinary recipes" I hope you liked it chicken thigh recipes .Leave your comments. In the future, we will write more new articles on the topic "Chicken Thighs". Enjoy your meal.

Thigh fillet is an inexpensive, but tasty component of chicken. From this product, various dishes are obtained that can be served both for lunch and dinner. Of course, the best taste qualities of chicken thighs are revealed if they are cooked correctly. Today we will find out what characteristics this product differs in and what methods of its preparation exist.

How to separate the pulp from the skin and bones?

From chicken thigh there is an opportunity to cook excellent and hearty dishes that are appreciated by both adults and children. It is possible to get an interesting and satisfying treat in a large number of different ways. There are both simple and rather complex recipes for preparing these parts of chickens. But in any case, before starting direct cooking, you will need to cut the meat - to separate the flesh from the skin and bones. This is done in the following way.

• First you need to separate the lower leg from the thigh, if it is attached to it. To do this, a well-sharpened knife must be inserted into the connecting gap at the junction of the articular parts, and then these parts should be cut. Remove the rest of the meat that is nearby, so that you can separate the drumstick from the thigh completely, without residue.

• Next, you will need to bend the leg in order to find the joint located in the space between the lower leg and the thigh itself. Try bending the indicated part in several places until you succeed. The place where the leg of the chicken bends is the joint.
• Now place the chicken thigh skin side down. Make a small incision on the joint to the end, so that you can divide this element into two separate parts.
• If you accidentally hit the bone when you are separating the thigh from the lower leg, then you will need to carefully move the knife until you stumble on the place you need, in which it will be as easy as possible to separate these components.
• These procedures must be carried out exclusively on a clean cutting board. Only with such kitchen appliances will you reduce to zero the risk of microbes entering the product from the table or other surface. In addition, with a cutting board, you minimize the possibility of damaging the countertop with a sharp knife blade.

There are a number of cutting attachments that are best suited for the operations described above. Some people think that knives with an elongated and narrow blade, like fillet knives, are ideal here. Others believe that clean kitchen scissors or ordinary scissors will work more efficiently. Of course, you can use a regular vegetable or boning knife.

• Cut off the skin when cutting the thigh. Of course, there are recipes that do not require the removal of stones and skins. If you need to remove these components, then it is worth cutting off the membranes between the muscle and the skin in order to remove the latter. Gently bend the skin with your fingers to remove the thin membrane.
• It should also be borne in mind that it is possible to remove the skin even after deboning, and, if necessary, cut off the thigh. Some kitchen masters turn to such procedures in advance, while other cooks start them after. There are no specific time frames here. It all depends on the personal preferences of the cook.

• Now you need to shorten the bone. Working on the bottom half of the chicken thigh, make an incision from the top end down to the base, while moving as close as possible to the bone itself.
• The half on which the skin was or is should “look” down.
• Note that the incision must be made deep enough so that you can remove most of the bone. Be very careful not to accidentally cut the other side of your thigh.
• Next, make a cut along the two sides of the chicken bone to get more of this part.
• You will need to rid the meat of the cartilage located in the upper or lower part of the bone. Use a well-sharpened knife to cut away the hardest piece of cartilage, pressing the bone against the meat at the top or bottom of the cut.

• Next, you need to cut the meat under the bone. In this case, the knife should be moved from one end of the bone to the other, cutting through the connective sheath, which attaches the pulp to the bone.
• If you are using scissors, you just need to make a cut through the membrane and muscle. If a knife is used, then it would be better to file it slightly.
• Hold the knife as close to the bone as possible so as not to lose extra pieces of meat.
• Never cut this area towards your fingers or you could accidentally cut yourself.
• Grab the bone and pull it up and away from the thigh meat as you cut.
• It may take several approaches before you can completely remove the bones from the chicken thigh.
• Make short cleansing cuts to completely separate the bone from the meat.
• After removal of the skin and bone, pockets of fat on the product should be examined. Remove them using a knife.

Calorie content and nutritional value

Chicken thigh is the most juicy, dense and tasty meat, which has a characteristic dark hue. The calorie content of this popular product is about 185 Kcal per 100 g. Such a chicken fillet cannot be called dietary, but this does not make it less useful. This product contains such components as vitamins A, B1, B2, B6, B9, B12, C, E, PP. In addition, chicken thigh fillet has:

• potassium;
• zinc;
• iron;
• phosphorus;
• sodium;
• amino acids;
• protein.

If we consider the BZHU of this product in more detail, then:

• easily digestible proteins in the chicken thigh there are 21.3 g;
• fats account for 11 g;
• for carbohydrates - 0.1 g.

The KBJU of this popular and tasty product is affected by its weight. So, in different dishes, this indicator can also vary. An ideally light and dietary treat from chicken thigh fillet is unlikely to work, but it cannot be called harmful either.

This product may not be suitable only for people who are allergic to it. First of all, this applies to dishes in which the thigh is cooked with the skin on.

Recipes

You can cook a variety of dishes from chicken thigh fillet, from simple to exotic. This product is quite simple and non-capricious in preparation. It can be combined with a variety of supplements. For example, a rich-tasting dish cooked in a creamy sauce is very popular. Such a chicken acquires a juicy and fragrant taste. Also, many hostesses cook chicken thigh in batter, cream and sour cream. A variety of marinade is suitable for this meat.

Due to its versatility, chicken thigh fillet is a popular product that many housewives choose to create their culinary masterpieces. Let us consider in detail several interesting ways of preparing such meat.

Chops

Chicken thigh fillets make excellent chops that can make both adults and children fall in love with their taste. There are so many ways to prepare this rich dish. Consider step-by-step instructions for cooking the most popular and fragrant of them. Chicken chops in breadcrumbs and with a chicken egg have a wonderful taste. To prepare this treat, you will need to stock up on the following components:

• 4 chicken thighs;
• 50 g breading;
• salt to taste (preferably a pinch of 4 - this will be enough);
• refined sunflower oil - 30 ml;
• ground black pepper;
• 1 chicken egg.

You can proceed to the direct preparation of a hearty meal.

• First, properly prepare the thighs for cooking. Be sure to remove the skin from them and rinse these products thoroughly.
• Remove bones from all thighs.
• The next step is to beat off the chicken meat. Next, roll each thigh in breadcrumbs.
• Shake the chicken egg thoroughly, dip the breaded thighs into the resulting mass.
• Pour sunflower oil into a heated frying pan. Lay the thighs in breadcrumbs on such a base.
• Fry the meat on both sides until a delicious golden brown appears.
• After that, the dish can be served on the table.

Especially successfully such chops will be combined with vegetables, various pickles, buckwheat or mashed potatoes.

No less bright taste have thigh chops cooked in tandem with mayonnaise or mayonnaise sauce. Such a treat turns out to be juicy if you cook it correctly and strictly follow the recipe. So, let's consider what components will be needed to create this culinary masterpiece:

• 3 pcs. chicken thigh fillet;
• 3 tablespoons of mayonnaise (if it is not available, it is permissible to use kefir);
• 3 cloves of garlic;
• salt and pepper optional;
• breadcrumbs - 80 g;
• vegetable oil for frying.

Let's get acquainted with all the steps of cooking chicken thighs with mayonnaise.

• Prepare the fillet. Rinse and remove the skin. There should also be no bones in chops. After preparing the fillet, lay out in two layers of cling film and beat off on both sides (but only slightly, no extra effort is needed).

• Now the chops should be sprinkled with salt and pepper, spread garlic on the meat, passed through a special press.
• Next, each piece of beaten meat will need to be smeared with 1 tablespoon of mayonnaise. The resulting blanks should be put in piles and left in the marinade for 1 hour. The fillet should be marinated in a refrigerator.
• Now you need to heat the pan with vegetable oil. Roll the pieces of meat on all sides in breadcrumbs.
• After that, the meat should be sent for frying. It is necessary to fry the fillet on a small fire until a golden crust forms on each piece.

You can serve such a juicy dish with an expressive taste in a variety of combinations, however, the tandem of such chops with vegetables will be the most successful. In search of an interesting and memorable taste, you can turn to cooking fragrant chicken thigh fillets in batter with Provence herbs and soy sauce. This dish is sure to amaze even the capricious gourmet with its unique flavor. Let's look at what ingredients you need to create this dish:

• 8 pcs. chicken thighs;
• 2 chicken eggs;
• 3 tablespoons of flour;
• 4 tablespoons of breadcrumbs;
• salt and black ground pepper to taste;
• Provence herbs optional
• 1 tablespoon soy sauce;
• simple mustard - 1 tablespoon;
• vegetable oil.

Now let's move on to the guide to cooking such juicy chops.

• First, prepare the meat - rinse and remove all excess. Lightly beat the thighs, then sprinkle salt and pepper on them. Rub the chicken with marinade with soy sauce, mustard, salt, pepper, herbs and garlic.
• Next, beat the eggs thoroughly, add a little milk and a little salt. Pour flour and breading into a separate bowl. First, dip the chops into the beaten egg, then into the sprinkled flour, then into the egg again, then bread with breadcrumbs.
• Before frying the thigh fillet, you should thoroughly heat the pan with vegetable oil. Spread the meat and fry on both sides until you see the resulting crust.

Such ready-made chops can be safely served on the table with absolutely any side dish.

Rolls

Many housewives consider chicken thigh roll to be their signature dish. Such treats have an interesting and multifaceted taste, if prepared correctly. Of course, making rolls is a little more difficult than simple chicken chops. Let's figure out how to prepare such culinary masterpieces in order to amaze with the wonderful taste of all household members or guests who have visited you. Wonderful chicken rolls with bell pepper have an interesting taste and aroma. For their preparation, you need to stock up on such products as:

• boneless chicken thighs - 3 pcs.;
• Bulgarian green pepper - 1 pc.;
• Bulgarian red pepper - 1 pc.;
• onions - 1 pc.;
• olive oil - 20 ml;
• salt and pepper optional;
• special seasonings for chicken.

Now let's take a step-by-step look at how to make delicious rolls from all the listed ingredients.

• As in other recipes, first the thighs must be prepared for subsequent cooking. Then the meat should be rubbed with spices for chickens, lightly beaten off to make it easier to wrap them and smeared inside and out with olive oil.
• Next, you should proceed to the preparation of all the ingredients necessary for cooking the filling. Rinse the peppers well and then cut them into thin strips. Peel the onion from the husk and cut into thin slices.

• Lay the chicken thigh skin side down, and place the chopped peppers and onions on top of the meat, alternating the last components with each other. Now you can carefully roll the chicken thighs into small rolls. Secure them with toothpicks so they don't accidentally unfold.
• Now chicken rolls can be safely sent to fry in a simple frying pan or grill. You need to do this until a golden crust forms on the meat. Turn the thighs often so they cook evenly.
• When the frying process is complete, you will need to remove the toothpicks from the rolls, because the rolls will hold the correct shape if cooked correctly.

Chicken thigh rolls cooked in tandem with mushrooms also have a fabulous taste. To create this tender and juicy treat, you will need the following ingredients:

• 6 chicken thighs;
• 1 onion;
• fresh champignons - 300 g;
• 20 g honey;
• 30 g mustard;
• 60 g mayonnaise;
• a couple of cloves of garlic;
• 1 tsp paprika;
• pepper and salt optional;
• vegetable oil.

Now let's get acquainted with all the stages of cooking rolls with mushrooms.

• Remove the husk from the onion and cut it into thin half rings.

• Rinse the mushrooms thoroughly in running water, then carefully cut into small slices. There is no need to crumble mushrooms into cubes, since it will be much more difficult to twist chicken rolls with such elements, and they most likely will not keep their shape.
• Pour odorless oil into the pan. Put the chopped onion there and fry, stirring occasionally, until the product acquires a golden hue. Next, you need to add mushrooms to the onion and continue to fry until the mushrooms are ready (become soft).
• Add minced garlic, salt and pepper to the frying ingredients. The prepared mushroom filling should be transferred to a separate bowl, leaving excess oil and juice in the pan.
• While the champignons will gradually cool down, it is necessary to properly prepare the chicken thighs. In this case, only the bone should be removed, and the skin should be left with the meat for further cooking.

• Next, cover the meat with a special cling film and beat it off, but only from the side of the pulp, not the skin.
• Sprinkle the pulp with salt and pepper. Next, you need to stuff the chicken with the prepared ingredients - put the stuffing from the fried mushrooms on the narrow edge of the chicken blanks, and then twist them. Note that the skin should cover the resulting roll.
• Put the rolls in a special form, greased in advance with oil. The blanks should lie as close as possible to each other. After that, you need to mix honey, mustard and mayonnaise, and then dilute it all with paprika, salt and black pepper. Mix everything well, then generously apply the resulting mixture to the chicken rolls.
• Bake such an interesting dish in the oven at 190 degrees for about an hour.
• The readiness of rolls with mushrooms can be determined by the degree of their rosyness. As soon as a delicious crust appears on the blanks, they can be taken out and served on the table.

Other popular products, such as hard cheese and tomatoes, can also be used as fillings in chicken rolls. These components acquire an amazing taste if you add them with fragrant sweet pepper. Consider below a list of all the ingredients required to prepare such an interesting treat:

• 4 chicken thighs;
• 4 sweet canned peppers;
• 4 pieces of good hard cheese;
• 1 tomato;
• soy sauce to taste;
• salt and ground black pepper also to taste;
• ground red pepper optional
• 50 g breadcrumbs;
• 5 tablespoons of vegetable oil.

You need to prepare such rolls as follows.

• Remove everything superfluous from the thighs and lightly beat them off, then put them in a separate bowl. Next, drip soy sauce on the beaten meat, but keep in mind that there is no need to wet the chicken too much.
• While the thighs are soaked in the marinade, cut the cheese into small cubes.
• Lightly salt the thighs, sprinkle with red and black pepper. Put a piece of chopped cheese and pepper in each piece. Roll up the edges of the meat and secure them with toothpicks.

• Next, you need to thoroughly roll the thighs in breadcrumbs and spread them on a heated frying pan with oil already poured.
• Fry the chicken rolls on both sides.
• Cut the tomato into cubes and place in the free space in the pan.
• Then the meat should be covered with a lid and cook for 10-15 minutes.

Rolls stuffed with cheese and ham are very tasty and juicy. To prepare this dish you need:

• 5-6 boneless chicken thighs;
• 100 g of ham;
• 100 g of good hard cheese;
• 2 tablespoons canned green peas;
• 3-5 cloves of garlic;
• 3 tablespoons of mayonnaise or sour cream;
• 1 tablespoon of mustard;
• salt and spices to taste.

Consider step by step how to make delicious rolls from the listed products.

• Finely cut the cheese and ham into cubes. Add garlic and peas to these ingredients. Sprinkle pepper on the listed ingredients, season them with half the sour cream.
• Next, you need to turn the thighs so that their skin "looks" down. Rub the meat with salt and spices.
• Place a little filling on the wider part, and then roll the thigh into a rather tight roll.
• The resulting blanks must be laid out as tightly as possible to each other in an already prepared baking dish. Salt the meat on top again.
• Brush the chicken rolls with the remaining sour cream and mustard and transfer the dish to the oven. There it should be cooked at a temperature of 200-210 degrees for 20 minutes.

What to serve with?

Chicken thigh is a versatile product. It can be boiled, stewed, fried, and started with different products, and then baked. The imagination of the cook here is practically unlimited. It is worth noting the fact that chicken thighs can be served in tandem with a wide variety of side dishes. The most successful and common options are hips with:

• mashed potatoes;
• buckwheat porridge;
• stewed vegetables;
• light salad;
• rice
• pasta.

Use the advice of chefs and experienced housewives.

• Cook only fresh chicken fillet. Choose it carefully, paying attention to the appearance of the product and its smell. Meat of an unhealthy color that has an unpleasant aroma should not be taken - a delicious lunch or dinner will not come out of it.
• Lightly beat the meat before cooking. Don't overdo it with extra effort.
• Always thoroughly rinse the meat before further cooking, even if it seems completely clean to you. Don't neglect this rule.
• Experienced chefs do not recommend buying chicken meat already deboned in the store, because usually the “cleaning” of such products is not carried out very carefully - excess pieces of meat are cut off. It is better to remove the excess yourself.

• Thigh fillet without the addition of hot spices and herbs can be eaten by pregnant and lactating women. In addition, you can safely turn to such dishes for additional recuperation.
• Remove the bones and skin the thighs carefully. Try not to point the knife or scissors towards your fingers - there is a high risk of serious injury. Proceed with the utmost care.
• Chicken thigh fillet can be cooked not only in the oven or in a frying pan, but also in a regular slow cooker. In such kitchen appliances, you can make many different dishes, from simple to very original.
• If you are preparing chicken rolls, then the filling for them should not be cut into large slices or cubes. It is advisable to cut these elements into neat slices, otherwise it will be difficult to roll the rolls, and they will look less appetizing.

Do not be zealous with spices, salt and pepper. Too many of these additives can spoil the taste of lunch or dinner.

• It is recommended to store chicken thigh fillets in the coldest part of the freezer. Experienced chefs advise cooking something from frozen meat for 9 months. Do not leave such products in the freezer for too long, because this will negatively affect the dishes that will be cooked from them later.
• Before sending the chicken fillet to the freezer for storage, it is recommended to carefully pack it in a special freezer film, thick paper or the same thick aluminum foil. Place the thighs in airtight plastic containers or special bags. It is acceptable to use vacuum bags of different sizes.

For information on how to cook thigh fillet, see the following video.

Boneless, skinless chicken thighs are a source of protein and can be cooked in a variety of ways. Chicken thighs tend to have less dry meat than 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. Put the pieces of meat 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 mix or other made for chicken meat, as well as a garlic-based spice mix, works 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.

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 with a paper towel.

Drying is an important step 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.

This is also an important point. The better the pieces are 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. We wait until it cools down to room temperature and fill it with 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 wine 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 that I have come across. I am sure that the light aroma of hops in meat will not leave anyone indifferent.

Fried thighs with sour cream, onion and garlic

Such a recipe can be called a classic due to a simple set of ingredients and consistently great taste. The peculiarity of the recipe is that the thighs are not prepared as a whole, but cut into small pieces. Therefore, the ideal option would be to 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 small pieces (3-4 centimeters). 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 in 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.

Very similar to the delicious "country 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 in a heated pan with a small amount of vegetable oil.

4. Fry over medium heat until a golden crust appears on the chicken. 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.