Hands down, chicken thighs are the best choice for an easy, no-fuss weeknight supper.
First, they’re almost impossible to overcook. Unlike chicken breasts, the thighs are extremely forgiving, and the meat stays succulent even after reaching the 165-degree done mark. Because chicken thighs are a fattier cut of meat, they have a more intense flavor than breasts. But no worries — most of that fat renders out and bastes the meat, keeping it moist as it cooks. As a bonus, thighs are generally priced lower than breasts and if you buy them bone-in, they provide the base for a rich chicken stock.
When it comes to cooking, the best technique is to start them in a cold pan, skin-side down, then give them a blast of heat to sear them before flipping to finish in the oven. A little oil gets the process going, then add a handful of cherry tomatoes alongside the chicken thighs. They will blister, burst and release their juices, which, when deglazed with a little wine, becomes a light, bright sauce.
This method is open to a range of seasonal interpretations. In lieu of tomatoes, consider adding diced apples and scallions with a splash of hard cider at the end. Now that we’re into fall, broccoli and cauliflower with a dash of lemon work well. In winter, try mushrooms and minced onions and a jigger of sherry and cream. Just season to taste.
The dish works beautifully on pasta, smashed potatoes or thick slices of toasted whole grain bread, served with a simple green salad on the side. Leftovers, if there are any, make wonderful sandwiches, salads, tacos and grain bowls. And, of course, the ultimate comfort food — chicken noodle soup.
