Chicken thighs are an underrated base for delicious, aromatic dishes. Rub them with pesto, bake in the oven, and they're ready! It's a simple way to create juicy meat that will delight the whole ...

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 ...

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 ...

he's given up his job in construction to pursue a career in cookery - starting by showing us one of his favourite family recipes: chicken thigh and halloumi traybake.

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 ...

drop in some chicken thigh or breast fillets and simmer for three to four minutes before covering the pan and turning off the heat. Let it sit for 10 to 15 minutes to poach gently and cool.