Thighs were on sale for 79¢ a pound here and I bought around ten pounds of them. I bagged them in freezer bags in about six per bag, which is usually more than enough for this family of four adults. These are rather large thighs and, believe it or not, one is enough for me at dinner, with a couple sides.
Today I thought I’d share some menu ideas for thighs. I have a freezer full of other meats that I’ve bought on sale, so I’m not stuck with just the thighs but thought I’d go ahead and share some different ideas, in case you find yourself needing to focus on one meat.
- The first one is super easy. Soup. Chicken soup is inexpensive and the bone and skin add a great flavor to it.
- Baked. I place the thawed thighs on rimmed baking sheet, preferably on a silpat for easier cleaning, season, and cook. Serve with a couple side dishes: our go-to side dishes are green beans and salad.
- Baked but with a barbeque flavor instead of the one in the previous link. We just sprinkle some onion powder, garlic powder, salt, pepper, a dash (cap full) of liquid smoke, a couple dashes worcestershire sauce, and some brown sugar substitute. (We use Sukrin Gold but I believe Swerve makes one too.)
- San Francisco Chicken. Normally this is made with chicken breast or pork chops but browning the thighs and then adding the sauce, covering and letting it cook about 20 minutes or until the thighs are done, should work nicely. (The original recipe used this procedure with the thicker cut pork chops.) Serve with noodles (we use either Dreamfields or konjac root noodles) or thinly sliced cabbage and broccoli.
- Breaded and either fried on the stove top or in the oven. We just coat with a mixture of baking blend and Parmesan cheese after dipping in a beaten egg.
- Alfredo. For this one I’d bake extra thighs earlier in the week and get the meat off the bone saving it for this day. When I make plannedovers, I have to hide the extra or my gang will eat it. At any rate, this sauce can be a bit pricey and caloric, so you can just use a cream of chicken or cream of mushroom soup for the sauce. It’s good with cauliflower and or broccoli. You could just thicken some almond milk up with some xanthan gum and add some onion powder and garlic powder to it for flavor or you could use the water from a can of mushrooms for part of the liquid and add the mushrooms if your family will eat them. I’ve chopped them up finely to hide them from my kids when they were young. As they got older, I just tell them to pick them out and give them to me.
- For the last one, I’d make some like for number six but put it as a topping on pizza. If that isn’t an option, make Chicken Parmesan baking breaded chicken and when nearly done, add some tomato sauce (or spaghetti sauce or pizza sauce) and a little cheese to the top.
Well, that’s my week long menu for using chicken thighs. These links are all mine but have been taken from my many different ways of cooking throughout the years. If you have a particular one you would like me to make suggestions on how to conform it to a particular fuel source (fats or carbs or light on both counts), let me know and I’ll see what I can do.
Until next time, God bless,