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A question about a recipe: Chicken Cacciatore

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I have a question about the recipe "Chicken Cacciatore" from inpatskitchen. Thighs are our lest favorite part of the chicken and very hard to cut when sauce is involved.

asked by Lois Jones almost 3 years ago
3 answers 782 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

If you are asking if you can use bone in breasts the answer is yes. I much prefer bone in thighs, because of moistness and flavor, but I know plenty of people who cook with breasts only.

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Pat is a trusted home cook.

added almost 3 years ago

Totally agree with Susan W. I prefer thighs for braising but breasts will work. Just watch the braising time...you don't want dry chicken breasts.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 3 years ago

Dark thigh meat is what gives off the flavor to the dish (much more than white meat). Why not simply debone the thighs before cooking.

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