Chicken thighs bone

bone-in chicken thigh pieces, lima beans, scallion, garlic, chili pepper, mushroom-flavored seasoning, soy sauce, light brown sugar, rice wine, water (about 160 ml)

chicken thighs and drumsticks (bone-in), palm sugar (or brown sugar), salt, oyster sauce, seasoning sauce (or soy sauce), light soy sauce, seasoning powder (chicken bouillon powder)

bone-in skin-on chicken thighs, olive oil, divided, packet Hidden Valley Ranch Restaurant Style Dressing, garlic clove, minced, 12 to 16 ounce package of mixed vegetables (I used a medley that included baby carrots, broccoli, and cauliflower. This recipe may be adapted to vegetables your family prefers.), onion, cut in half from stem to root, peeled and trimmed, then cut into thin strips from cell to root, Note: I had a leftover half of a green pepper that I also sliced into the mix

bone-in chicken thighs (eight pieces), olive oil, paprika, black pepper, garlic powder, onion powder, Italian seasoning (sweet basil, thyme, rosemary, oregano, sage, crushed red pepper)

bone in, skin on chicken thighs, Creole seasoning, seasoned salt, black pepper, unsalted butter, chunked pineapple, Pineapple juice from can above, chicken broth, reduced sodium soy sauce, light brown sugar, apple cider or regular vinegar, Sriracha or crushed red pepper flakes

skin-on, bone-in chicken thighs (2 to 2 1/2 pounds), Kosher salt and freshly ground pepper, extra-virgin olive oil, large sweet onion, cut into large chunks, cooking apples (see Notes), cut into chunks, ground ginger, garlic cloves, minced, low-sodium chicken broth, honey mustard, honey, unsalted butter, softened, all-purpose flour

chicken thighs (Bone and skin), olive oil, lemon juice, garlic cloves (minced), spoon dried oregano, dried thyme, Dijon mustard, parsley, salt, black pepper

chicken thighs, bone-in, skin-on, olive oil, divided, Italian seasoning, divided, garlic powder, divided, McCormick Grill Mates Montreal Steak Seasoning, divided, McCormick Grill Mates Montreal Chicken Seasoning, divided, fresh lemon juice, divided, Dijon mustard, divided, brussels sprouts, trimmed, small potatoes, halved, red onion sliced into 8=10 wedges, not rings, garlic, sliced, optional

chicken thigh bones, pig thigh bone, ginger, carrots, onion, leftover vegetables, bread flour, room temperature water, salt, baking soda, boneless pork chop, water

chicken thighs, bone- in, skin on, Cajun seasoning, garlic powder, black pepper, Olive oil for cooking, Hungarian wax pepper diced, seeds removed (use different colors), onion diced, celery stalk diced, Garlic cloves minced, white wine, Chicken broth, baby red potatoes cut in half

deboned and skinned chicken thigh, sliced to snowpea thickness and length, Small Red hot dried pepper, chopped, sesame oil, Tbs lemon grass oil for stirfry, chicken broth from the chicken bones, fat, and skin, corn starch, Tbs cold water, Whole red onion, sliced to snowpea thickness, crushed garlic, fresh young green thin asparagus, heels removed, cut and sliced to snowpea length, bok choy florets sliced thin, carrots cut and sliced to snowpea length and thickness, fresh garden cucumber, peeled, thin strips, large slices of fresh ginger

chicken thighs, salted pork bones, potatoes, carrots, spinach, cauliflower, curly kale, cooked chickpeas (about 400 grams), leek, onion, chives, celery stalk

dried chickpeas (about 250 grams), beef shank (about 300 grams), pork soup bone, ham bone, savoy cabbage, carrots, potatoes, chicken thigh, blood sausages (morcilla), Spanish chorizo sausage, pork belly, soup noodles (about 100 grams)

fine diced fennel (about half a large fennel) save 2 tbsp fennel fronds rinsed and dried, large garlic cloves minced, medium shallot minced, large lemon (zested and juiced), bone in skin on chicken thighs (I used about 4 weighing 1lb), orzo, chicken stock heated (I have an extra cup just in case), dry white wine, frozen peas, Salt and pepper

oil, –2 tablespoons Massaman curry paste, coconut milk, chicken thighs (bone-in, skin-on), –7 tablespoons fish sauce, –3 teaspoons salt, –6 tablespoons tamarind paste, –4 tablespoons palm sugar, roasted peanuts, potatoes, onion, –2 cans water (use empty coconut milk cans to measure)

(about 1/2 cup) prepared massaman curry paste, whole cloves (optional, use if you have them), Indian turmeric powder (optional, use if you have it), boneless, skinless chicken breast, cut into large cubes, bone-in chicken thighs (use whole pieces; you can also use drumsticks with thighs), chicken wings (wingettes), Thai chili peppers, large shallot (use more if you have them), large yellow onion (use more if you have them), (about 2/3 cup) dried chickpeas, sea salt flakes, fish sauce

bone-in skin-on chicken thighs, cilantro roots or 1/3 cup cilantro stems, garlic, white peppercorns or 1/2 tsp ground white pepper, fish sauce, oyster sauce, sugar, Fried garlic (for garnish), Nam jim (for garnish/dipping), Cilantro (for garnish), Jasmine rice (for serving), Neutral oil for basting (optional)

sake (or substitute water/broth), low sodium soy sauce, mirin, brown sugar, honey, small clove garlic, smashed, small piece ginger, peeled, Tiny squeeze of fresh orange juice, cornstarch + 2 tbsp water (for slurry), –2.5 lbs boneless, skin-on chicken thighs (or bone-in and deboned), Kosher salt, Avocado oil (or other neutral oil)

mushrooms, garlic cloves, flour, bone-in chicken thighs, kosher salt, black pepper, olive oil, dry white wine, Dijon mustard, Italian seasoning, chicken broth, low sodium