Chicken Thighs in White Wine and Balsamic Vinegar; Weekly Menu — 7 Comments

  1. Ohhh Yum! Looks so good! I make a chicken catchatorrie dish similar to this! With rice or pasta – such good comfort food! Ina

  2. They look great! I’ve always used skinless breasts for everything and only recently found out how great other parts of the chicken are, especially cooked with skin.

  3. I started cooking chicken thighs recently and must admit I enjoy them. I like your combination of flavors. A nice sauce to spoon with bread.

  4. I like skin the same way too, only, here in India, the butchers remove the skin unless we specifically ask them to keep it on. So we don’t eat a lot of it, unless we go to KFC or McDonald’s. I’m trying to give up eating chicken because of all the hormones it’s supposed to injected with, but had fried chicken for a treat and I ate only the crispy portion.

  5. I don’t think we’ve ever cooked chicken breasts; we ALWAYS choose chicken thighs. Skinned please. Thighs have more flavour. But we really have to stop telling people that thighs are better! It will drive the price up. 😉
    I’m with you. Skin that gets limp and disgusting when coated with sauce. (Crisp roasted chicken skin, on the other hand… I’m afraid we fight over that.)

  6. Ina, that sounds good, is it posted?
    Mimi, I’m the same, always the breasts…. Time to change!
    Val, in between winter and barbecue, right!
    Simona, I’m glad I’m able to get them now… still have to skin them, tho
    sra, but the very best skin is on Peking Duck – yum….
    Elizabeth, the thighs are good, I think I’m converted…. Crisp skin… see above… Yeah, it’s a fight.