Chicken thighs can come in handy for many different recipes, but deboning them can give you more versatility when it's time ...

or boneless and skinless (called thigh fillets). The latter is the most expensive but the most convenient if you're planning to pan-fry strips of thigh in a stir-fry or curry. For stews ...

Ingredients (serves four) 600g boneless chicken thigh fillets/drumsticks/breasts (I used chicken breasts) Four carrots, chopped Two stalks of celery, sliced Two garlic cloves, crushed One onion ...

Serve. You can use boneless, skinless chicken thigh fillets for this recipe if you like. Fry for 3 minutes on each side before transferring to a plate. Follow the recipe as above but cook for 35 ...

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Stir. Add the chicken thigh fillets to the marinade and coat well. Cover the tray and allow the chicken to marinade in the fridge for 1-3 hours. I’m cooking for a gang so it’s quicker to sear ...

chicken sandwiches and chicken fillets. But when I saw the crowd from my car, I aborted the mission. Yet the lure of a flattened fried chicken thigh the size of a pancake is persistent and strong.

Squats, come at us. Preheat the oven to 200°C/180°C fan. Drizzle the chicken thigh fillets, butternut squash and aubergines with the olive oil in a large mixing bowl. Scatter the za’atar over ...