What's for supper? Chicken thighs done right

Southern Living, May 2002 by Brown, Cybil A, Hess, Sue, Martineau, Janet M

what's for supper?

Taste why they deserve newfound respect-try these outstanding recipes.

Before you buy that next package of chicken breasts for dinner, consider using thighs instead. They offer more flavor than chicken breasts-- with the same benefits of convenience and versatility-but at remarkably lower prices. In fact, I've seen them sold for as low as 79 cents per pound in some local grocery stores. For a few pennies more, you can even buy them skinned and boned, as we did for these dishes. (If your store doesn't carry them, it's easy to pull the skin from the meat.)

Chicken thighs are also just as easy to prepare as breasts, and they stand up well to a variety of cooking methods. Because of their slightly higher fat content, there's less chance that they'll dry out if overcooked.

Best of all, the deep, assertive flavor of dark meat complements bold seasonings. Experiment with your favorite marinades or herb and spice blends, but do try our recipes. We think they'll convince you that chicken thighs are a cut above the rest.

HONEY-PECAN CHICKEN THIGHS

MAKES 4 SERVINGS

HERB-ROASTED CHICKEN THIGHS

MAKES 4 SERVINGS

ZESTY CHICKEN STEW

MAKES 10 CUPS