This dish looks flexible enough where one could use boneless and/or skinless chicken. Boneless pieces may cook faster, so you will want to monitor doneness earlier.
Skinless pieces will probably have a little less flavor and won't have the pleasing brown and crispy skin as exhibited in the photo.
I am by no means a "foodie", and also have a limited palate- I just read for new taste ideas that suit me and solutions for problems.
I like to see the questions and decide what my response would be before reading what other, better cooks will say.
I nailed this one. You will lose some of the flavor going boneless (but it's faster) or even more if you go skinless.- but it all depends on what you prefer.
Most likely the chicken is bone-in and with skin, since I've never seen boneless drumsticks. Doesn't matter. Only difference would be less time to cook. 45 minutes is a bit long for b/s thighs.
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This dish looks flexible enough where one could use boneless and/or skinless chicken. Boneless pieces may cook faster, so you will want to monitor doneness earlier.
Skinless pieces will probably have a little less flavor and won't have the pleasing brown and crispy skin as exhibited in the photo.
Your call.
Best of luck.
I am by no means a "foodie", and also have a limited palate- I just read for new taste ideas that suit me and solutions for problems.
I like to see the questions and decide what my response would be before reading what other, better cooks will say.
I nailed this one. You will lose some of the flavor going boneless (but it's faster) or even more if you go skinless.- but it all depends on what you prefer.