Bone-in chicken is economical and tends to be flavourful and juicy. Of course, you can use legs and thighs, also.
This one-pot dish is a fast family favourite, plus easy on the wallet using chicken thigh meat and ramen noodles.
Sunny, lemony and redolent of garlic, this dish is a crowd-pleaser. If you make it ahead, you can use all chicken thighs instead of chicken pieces - they stay extra moist when reheated.
Use whole legs, thighs or drumsticks for this chicken braised in a tangy sauce. The canned anchovies add a mellow dimension without being fishy.
Grinding chicken thighs for this burger, rather than using the already-ground chicken, gives the best flavour and texture. A Caprese salad topping of Bocconcini cheese, tomatoes and basil adds a fresh kick.
Be sure to use bone-in chicken thighs as they are more flavourful than breast meat and stay moist and tender during cooking.
This savoury saucy chicken dish is perfect for a cold winter's night. Chicken thighs and beans are a great way to bump up the protein, and polenta makes for an inexpensive side dish.
This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
To make the most flavourful sauce, use freshly squeezed orange juice. On another night, try this dish with chicken breasts or thighs instead, cooking until the juices run clear when chicken is pierced.
Rotisserie chicken can be a godsend on busy weeknights. Buy extra so you can transform some into this ultrasimple pasta dish. It's also tasty made with sliced grilled chicken breast or thighs instead.
