Just got 5lbs of bone in skin on chicken thighs. What should

Chicking pot pie

Adobo

Take them back and get breasts instead.

>>8851277
Chicken stew
Pot pie
Curry
Grill 'em

>>8851886
Why? Breasts are more expensive, don't taste as good, and are really easy to accidentally overcook and then you have a shitty dry texture.

>>8851901
You get about one bite of actual meat per thigh, you're basically paying for bone and fat.

>>8851907

When I debone thighs for cooking a stir-fry, I end up with 9 bite-size pieces for an average thigh, or 12 if it's a really big one.

>>8851277
Chicken cacciatore.

Marinate in olive oil, lemon juice, and s&p for 30 minutes, then bake for 25, tent with foil for 10 minutes.

You can broil after baking for some good color.

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119KB, 640x425px

marinate chicken and potato w/ dry herbs and olive oil, then bake.

>>8851277
Chicken Fricassee !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!1

Follow this recipe and add mushrooms, serve over a good rice:

http://allrecipes.com/recipe/15530/chicken-fricassee/

>>8851277
I debone it, skin it, cut it into strips, and use them for pasta dishes or stir fry

Teriyaki chicken cooked in a pan. Brown sugar, soy sauce, some onuons and garlic, and enough water to cook the chicken for an hour or so and then be evaporated a lot

It will basically be like stew meat

Roast em, pick the meat, roast the bones, make a dark stock, and make a chicken stew. It's the best.

>>8851277
coq au vin chef john style

>>8852028
Same cooking time for both eh?