A whole chicken thigh is basically a chicken thigh with its skin and fat removed and cooked in a slow cooker.
This can be done for many different reasons, but we’re talking about the cooking method that I use.
I typically cook my chicken thighs in a large skillet over medium-high heat.
The skillet can be a deep one or a shallow one, depending on how wide you want the chicken to be.
When you get the chicken thighs ready to go in the slow cooker, make sure that the skillet is wide enough for the chicken.
Once you get a chicken thighs cooked in the skillet, you can quickly add in the juices that are in the sauce.
The chicken will release all the juices and you will have a flavorful sauce.
Then you can add the chicken back into the skillet and you’re done!
To make this chicken recipe, you will need: 1 chicken thigh 1/2 cup butter 1/4 cup olive oil 2 cloves garlic 1/3 cup chicken broth 2 cups chicken broth, reduced 1/8 teaspoon salt (or more if you like) 1 teaspoon black pepper 1/6 teaspoon paprika 1/5 teaspoon dried oregano (optional) 1/10 teaspoon dried thyme (optional for garnish) 1 bay leaf (optional if you want) Directions: Preheat the oven to 425°F.
Line a rimmed baking sheet with foil and place the chicken thigh on it.
In a large bowl, combine the butter, olive oil, garlic, chicken broth and chicken broth.
Then add the bay leaf, salt and pepper to taste.
Pour in the chicken broth into the bowl and stir until the chicken is fully coated in the broth.
Add the chicken and let it sit for at least 30 minutes to an hour.
This is important, because the chicken will cook faster when it is done.
When the chicken’s done cooking, remove the chicken from the slow cooker and set aside.
In the bowl of your slow cooker (or any other large saucepan), combine the chicken, garlic and broth.
Mix until the mixture is smooth.
Pour the mixture into the chicken with the bay leaves on the side.
Preheat your oven to 350°F and lightly grease the bottom of a 9-inch skillet or other deep-sided skillet.
In another bowl, mix together the olive oil and chicken stock.
Then pour the olive mixture into that skillet.
Mix it up well to make sure there are no lumps of chicken.
Pour it over the chicken mixture and add the onions, cilantro, parsley and basil to taste and season with more salt and black pepper.
Sprinkle with the pepper if you would like.
Cover the skillet with foil (or other plastic wrap) and let sit for about 15 minutes to allow the flavors to settle.
Remove the skillet from the heat and add a few tablespoons of the chicken stock into the bottom and sides of the skillet.
Once the stock is completely absorbed, stir in the cilantro and parsley.
Cover and cook on low for 4 hours, or on high for 6-8 hours.
When your chicken is ready, remove from the skillet onto a cutting board.
When it’s cool enough to handle, you’ll have to spoon it into a bowl.
Top with a little more of the cheddar and then serve.
This chicken can also be frozen for up to 3 months.
This recipe is a Community Pick!