Thighs are our lest favorite part of the chicken and very hard to cut when sauce is involved.

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Chicken Cacciatore
Recipe question for: Chicken Cacciatore

3 Comments

bigpan October 5, 2014
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.
 
inpatskitchen October 5, 2014
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.
 
Susan W. October 5, 2014
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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