For stews, roasts and casseroles, thighs are best cooked on the bone as this will impart lots of flavour during cooking and help keep the meat moist. FAQs about BBC Food ...

I’m forever a chicken thigh gal. Chicken breasts are rarely in my fridge or freezer, and I almost never have the patience to ...

Everyone needs a chicken traybake recipe ... re planning to pan-fry strips of thigh in a stir-fry or curry. For stews, roasts and casseroles, thighs are best cooked on the bone as this will ...

Heat 1 tablespoon olive oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering. Add the ...

You can apply the same mayo-onion soup mixture on skinless, boneless chicken thighs. Simply toss the chicken in that mayo ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...