Knee shakin’ chicken thighs

The humble chicken thigh was overlooked in my early culinary adventures.

Chicken wings were my go-to since I was old enough to appreciate ranch, and became even more succulent as I acquired the taste for bleu cheese. Chicken breasts were obvious and “what Mom used to make,” plain, straight-forward and always reliable (read: boring). And legs/drumsticks were a go-to for any grill session. As I became adventurous, even the liver was incredible – pâté was a revelation as I hit 30 years old and is still unique & funky when I imbibe. The oyster was a recent discovery when I started grabbing those grocery store rotisserie beasts to-go; I’d immediately rip the breast flesh open to find that bite-sized delicacy on each bird. But the thigh. . .well, it was basically exposed to me when my wife one day bought thighs inadvertently and produced a stunning maple syrup/mustard hybrid. The tender, meaty chicken was so delicious that my eyes were opened anew and I was agog for this once-forsaken chicken part.

Now, thighs are my preferred choice. But always wanting to keep my recipes sui generis in our household, I uncovered this beauty of a recipe from SkinnyTaste, which is quite ironic – because it tastes rich, creamy and memorable. It’s technically French (poulet au vinaigre), but it’s not technique-heavy. And as usual, I altered it to kick up the spice and the sweetness – and I added mushrooms. It’s a two-pan meal, and it takes about 30 minutes all-in. Super, super easy for a family, a couple, or even a bachelor(ette?) that doesn’t mind a few (awesome) leftover meals. Enjoy.



  • 1 lb., chicken thighs (boneless, skinless)
  • salt
  • cracked black pepper
  • brown sugar
  • cayenne pepper
  • garlic powder
  • 1 tbsp butter
  • 1 tbsp EVOO
  • 1 shallot, thinly sliced
  • 4 cloves garlic, thinly sliced
  • approx. 2 cups, sliced baby bella mushrooms
  • 1/2 cup red wine vinegar
  • 1 cup chicken broth
  • 1 tbsp honey
  • 1 tbsp tomato paste
  • 1/2 cup white wine
  • 3 tbsp mexican crema
  • 2 tbsp fresh chopped parsley


  • season chicken liberally with salt, pepper, cayenne, garlic powder, brown sugar.
  • in a dutch oven, combine vinegar, honey, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes until it reduces into a viscous paste and remove from heat.
  • while sauce is reducing, heat a large skillet and melt butter over medium-low heat and add chicken.
  • cook on both sides, until brown, about 8-10 minutes.
  • remove chicken & place directly into the tomato sauce.
  • add the shallots and garlic to the skillet and cook on medium until soft, about 4 minutes.
  • add the mushrooms and EVOO and cook down for another minute.
  • pour contents of skillet into the dutch oven with the chicken, add the wine, remaining broth and a sprinkle more of salt and pepper.
  • cover and simmer for about 20 – 30 minutes, depending on desired tenderness (thighs don’t tend to overcook; they just get more tender).
  • remove the chicken, add mexican crema and stir into the sauce.
  • return chicken to dutch oven.
  • add fresh parsley.
  • be amazed that you can make an awesome French dish in less time it would take you to watch Chopped.

Chicken Thighs & Sun-Dried Tomatoes = Pasta Party

Chicken Thighs & Sun-Dried Tomatoes = Pasta Party

Pretty easy, thoroughly delicious pasta recipe. In fact, probably my favorite ‘make at home’ pasta dish. Enjoy.

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  • 1/2 pound pasta, your choice (we used angel hair)
  • 1 cup sun-dried tomatoes, in oil (jar is fine)
  • 1 bunch parsley, chopped
  • 6 cloves, garlic
  • 3 bay leaves
  • 2 serrano peppers, diced (jalapenos are fine)
  • 1/2 yellow onion, diced
  • 1 lb. chicken thighs, butterflied
  • salt, to taste
  • pepper, to taste
  • brown sugar, 1 tbsp
  • cayenne pepper, 1 tbsp
  • parmesan, shredded


  • boil heavily-salted water with two cloves of garlic and bay leaves
  • score and season chicken thighs with salt, pepper, brown sugar, cayenne.
  • sautée onion, four cloves of garlic and chiles until lightly carmelized, set aside
  • sautée chicken thighs in two tbsp tomato oil from the sun-dried tomatoes on medium-high heat for 12 minutes or until browned on each side, set aside
  • drain noodles, remove bay leaves and garlic
  • put noodles directly in sautée pan and stir on medium heat, while adding onion, parsley, sun-dried tomatoes
  • dice chicken, add to sautée pan, stir until ingredients are mixed and dispersed evenly
  • serve.