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!

  • Posted by: TFlanz
  • May 6, 2015
  • 10423 views
  • 8 Comments

8 Comments

S B. October 4, 2017
I braise boneless skinless thighs all the time. So tender and delicious. These are to chicken what the ribeye steak is to beef
 
Megan May 7, 2015
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.com/recipes/1017161-oven-roasted-chicken-shawarma
 
trampledbygeese May 7, 2015
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/31222-moroccan-chicken-tagine

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.
 
LizC May 7, 2015
There is a great recipe for braised chicken thighs in alice water's "simple food" cookbook. I've made it many times.
 
Healthline May 6, 2015
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/health-recipes/sweet-and-tangy-chicken-thighs

Sautéed Chicken Thighs with Fig-Orange Chutney is equally delicious, but requires a little extra prepping time: http://www.healthline.com/health-recipes/sweet-and-tangy-chicken-thighs
 
ChezHenry May 6, 2015
Make a Cajun braise-as in Gumbo! Any Chicken based gumbo recipe does great with skinless, boneless chicken thighs, cut up in smaller pieces.
 
Susan W. May 6, 2015
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.
 
amysarah May 6, 2015
This recipe is from the NY Times several years ago - Murgh au Vin: http://www.nytimes.com/2008/11/16/magazine/16food-t-001.html?ref=magazine
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....
 
Recommended by Food52