literally thighing

I don’t know about you, but I run out of things to cook during the week. I also get in a rut and make the same things over and over.

“Mom. I can’t eat another turkey burger. I. Just. Can’t.”

There is one thing on heavy rotation that gets zero complaints… chicken thighs. They are delicious, quick and easy, and probably on rotation at your home as well.


Chicken Thighs

(I really need to come up with a catchier name for this dish. Live and Let Thigh? Thigh Thigh Birdie? Thigh Hard? Jazzerthighs? Thigh just don’t know.)

1 package boneless, skinless chicken thighs (Simple Truth brand is my favorite)
1-2 shallots or 1/2 onion (finely chopped)
1/2 tablespoon minced garlic
white wine (or chicken broth)
2 tablespoons of butter
olive oil
salt and pepper

Orzo, rice, couscous or quinoa (cooked according to directions or substitute low sodium chicken broth for water)

Salt and pepper the thighs on both sides. Heat 2-3 tablespoons of olive oil in a dutch oven over medium low heat. Add the thighs pretty side down. (Not sure why this matters, but Ina said to do it so I do it.) Don’t let the thighs touch in the pan, or they won’t brown properly.

This is the only thigh gap I will ever have.

Cook until the thighs are done and browned (five to six minutes on each side). Remove the first batch from the pan and repeat the process with the remaining chicken. After all the thighs have been removed from the pan, add the shallots and cook for about a minute (stirring constantly with a silicon spatula). If you use onion, you will have to cook it a little longer. Add the garlic and cook for about thirty seconds. Now here’s the fun part. Add about a half a cup to a cup of white wine and scrape all the browned bits up from the bottom of the pan. This is fun because you can’t waste that bottle of wine you opened for this recipe. What’s the saying? Waste not, get wasted? Kidding. Turn the burner down to low and let the sauce simmer until it reduces and turns golden brown (stirring occasionally). Add the butter and stir until melted, then add the chicken back to the sauce. (I usually pull the chicken apart into smaller pieces before adding it back.)



Serve the chicken thighs over whatever you like. That’s it… told you it was easy.

What are your favorite weekday recipes? Please share. I really need to find a replacement for Turkey Burger Tuesday.

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  1. Between the post title and the thigh gap comment, I’m loving this. Just saved this post. I WILL be adding this to the weekly menu!

  2. Yep. This will be on the menu at my house this week. Love your recipes. They’re always delicious and simple!

  3. I needed something different to cook. Thank you!!!

  4. I tried this last weekend. Both kids asked for seconds! I call that success. Thanks for sharing!