Chicken thighs are possibly the best bargain in any meat department, and there are at least three reasons why.
They have plenty of juicy, tender meat. They are so easy to debone. They are inexpensive.
If you’re a fan of dark meat, I’m not telling you anything new.
I recently came upon a recipe I’d torn from a magazine last year that had ended up at the bottom of a pile of clippings in a basket. There it sat for months, waiting to see the light of day again. Deviled Chicken Thighs – the name itself sounded intriguing, and the ingredients were things I always have on hand: yogurt, Dijon mustard, panko bread crumbs and Hungarian paprika. The last I’ve had in my refrigerator for years and rarely use, so naturally I was excited to have an excuse to get it out.
Anne BralyThis recipe is exceedingly easy and perfect when you’ve had a harried day and are looking for something to make that’s both satisfying and simple. With school in full swing and the hectic season of carpooling and after-school activities underway, this makes a great dinner in no time.