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Skinless, boneless chicken thighs?? Can they be braised?

I have some boneless, skinless chicken thighs and I need a braising recipe. Some sort of "one-pot wonder." Thanks!

asked by TFlanz about 2 years ago
7 answers 2673 views
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amysarah is a trusted home cook.

added about 2 years ago

This recipe is from the NY Times several years ago - Murgh au Vin: http://www.nytimes.com...
It's an Indian twist on Coq au Vin - unexpected and very good. I've made it with skinless thighs (as called for) but I don't see why it wouldn't work with boneless too. All you need is rice to go with it. A braise, and a surprising variation, so kind of a wonder....

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Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

The recipe below is for chicken on the bone. I wouldn't braise boneless thighs. I would stir fry them. Or marinate and grill them. I know that doesn't answer your question.

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added about 2 years ago

Make a Cajun braise-as in Gumbo! Any Chicken based gumbo recipe does great with skinless, boneless chicken thighs, cut up in smaller pieces.

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added about 2 years ago

This recipe for Sweet and Tangy Chicken Thighs takes less than an hour to make and is a great one-pot dish for any night of the week: http://www.healthline.com...

Sautéed Chicken Thighs with Fig-Orange Chutney is equally delicious, but requires a little extra prepping time: http://www.healthline.com...

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added about 2 years ago

There is a great recipe for braised chicken thighs in alice water's "simple food" cookbook. I've made it many times.

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trampledbygeese is a trusted home cook.

added about 2 years ago

I really enjoy tagine style cooking with chicken thighs. This one especially, has me drooling - can't wait to try it. https://food52.com/recipes...

But just about anything you make with bone in thighs can be made with boneless. Although I agree that stirfry would be my preference when faced with bone and skinless chicken.

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added about 2 years ago

This recipe for oven-roasted chicken shawarma from Sam Sifton is really good (and easy) and calls for boneless skinless chicken thighs. http://cooking.nytimes...

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