Think those boneless, skinless chicken breasts are too expensive? Me too! But, with all those chicken breasts flying off the shelves into consumers baskets, what happens with the rest of the chicken? Spell Good Prices!! Chicken thighs can frequently be had for a fraction of the cost of breasts, which is good news for the cost conscious. Here's one of my favorite ways to cook them!
Ingredients:
8 chicken thighs
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
1/4 tsp pepper
1 tsp canola oil
1/4 cup white wine
1/4 cup chicken stock
Directions:
Combine spices, including salt and pepper in a small bowl. Remove skin from chicken thighs. You can also remove the bone, or leave it in, whichever way you prefer. Rub chicken thighs with spice mixture.
Heat the canola oil in a nonstick skillet over medium high heat until hot. Add chicken, turning pieces as they brown. When chicken is brown, add wine and chicken stock to skillet. Reduce heat to medium, cover and cook until done, about 5 minutes if boned and about 10 minutes if the bones were left in. When chicken is done, the juices will run clean when pierced with a knife or fork. Remove chicken, and pour any remaining pan juices over the chicken as a sauce.
Serves 4.
Stealthy Cooking Tip: I frequently use small amounts of chicken stock to take the place of higher calorie butter or oils when cooking. I buy my chicken stock in quart size containers, but they only last about 10 days in the refrigerator after opening. Here's a neat trick I learned from one of my daughters about keeping opened stocks. Label the top of the container, either with your open date or the toss date. That way, you'll always know when to toss out a stock if it's dated and that the stocks you use are still fresh and safe to use!
Ingredients:
8 chicken thighs
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp salt
1/4 tsp pepper
1 tsp canola oil
1/4 cup white wine
1/4 cup chicken stock
Directions:
Combine spices, including salt and pepper in a small bowl. Remove skin from chicken thighs. You can also remove the bone, or leave it in, whichever way you prefer. Rub chicken thighs with spice mixture.
Heat the canola oil in a nonstick skillet over medium high heat until hot. Add chicken, turning pieces as they brown. When chicken is brown, add wine and chicken stock to skillet. Reduce heat to medium, cover and cook until done, about 5 minutes if boned and about 10 minutes if the bones were left in. When chicken is done, the juices will run clean when pierced with a knife or fork. Remove chicken, and pour any remaining pan juices over the chicken as a sauce.
Serves 4.
Stealthy Cooking Tip: I frequently use small amounts of chicken stock to take the place of higher calorie butter or oils when cooking. I buy my chicken stock in quart size containers, but they only last about 10 days in the refrigerator after opening. Here's a neat trick I learned from one of my daughters about keeping opened stocks. Label the top of the container, either with your open date or the toss date. That way, you'll always know when to toss out a stock if it's dated and that the stocks you use are still fresh and safe to use!
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