I had never heard that chicken thighs were looked down on as "immigrant" food or "poor" food. While I'm cheap and appreciate their low price, the thighs are by far the best part of the chicken. Wings are grossly over-rated, drumsticks are annoying and don't have that much meat, and the holy grail of skinless boneless breast meat is dry and boring. Chicken thighs represent everything that is good about a chicken. And if anyone tells you that their flavor is too "chicken-y", that person is a picky eater and needs to try more new foods.
I love chicken thighs for all the reasons you mention, and prefer them to breast meat. For me, breast meat is harder to keep flavored and moist, but thighs are so easy. And thighs go so well in dishes where they’re mixed in with veggies, rice, etc.
“It’s an art and a joy, really, to transform raw ingredients into food, to present—to offer, in something almost foreshadowing sacrifice—one’s labor and its result, and everything it contains.”
YES!
Whether it’s my family, or guests, or a church potluck - and I don’t know how to explain this to people who don’t see it. It’s not about being “extra,” as hear so often. It’s about love.
I find chicken thighs are basically impossible to overcook, so I just cook them until the skin is crispy.
Btw was the Greek place Our Mom Eugenia?
Yep!
I had never heard that chicken thighs were looked down on as "immigrant" food or "poor" food. While I'm cheap and appreciate their low price, the thighs are by far the best part of the chicken. Wings are grossly over-rated, drumsticks are annoying and don't have that much meat, and the holy grail of skinless boneless breast meat is dry and boring. Chicken thighs represent everything that is good about a chicken. And if anyone tells you that their flavor is too "chicken-y", that person is a picky eater and needs to try more new foods.
I love chicken thighs for all the reasons you mention, and prefer them to breast meat. For me, breast meat is harder to keep flavored and moist, but thighs are so easy. And thighs go so well in dishes where they’re mixed in with veggies, rice, etc.
“It’s an art and a joy, really, to transform raw ingredients into food, to present—to offer, in something almost foreshadowing sacrifice—one’s labor and its result, and everything it contains.”
YES!
Whether it’s my family, or guests, or a church potluck - and I don’t know how to explain this to people who don’t see it. It’s not about being “extra,” as hear so often. It’s about love.
Permit me to recommend:
1. https://www.seriouseats.com/grilled-turkish-wings-recipe (the recipe calls for wings, but it's vastly better on boneless thighs)
2. https://www.foodnetwork.com/recipes/pargiyot-three-ways-3416046
3. https://cooking.nytimes.com/recipes/1023810-one-pan-paprika-chicken-with-lentils-squash-and-daqa