I don't think the recipe writer is likely to hunt you down and pluck you if you opt to use skinless and boneless chicken thighs. Browning the skin gets you some tasty fond in the pan to add flavor, but it's not critical to the dish. If you wanted, you could always remove the skin after browning as well. It's not difficult to do that, and then you get some extra flavor from that fat and fond, and by removing the skin you don't overfat the final dish. Plus you don't have potentially flabby chicken skin.
Hahahaha. Thanks Lori. I often do that with skin on chicken thighs in various recipes. I have quite a bit better of boneless skinless thighs in the freezer and wondered how well it would work with this recipe. I will give it a try and post a review with the results.
/a3fb4271-6b16-443b-a5b1-b41ef013eac4--2015_1006_chicken-thighs-tomato-orzo-olives-and-feta_bobbi-lin_12728.jpg)
4 Comments