Chicken thighs (the upper part of the leg) are a dark meat cut, naturally fattier and tastier than the breast, which makes them perfect for slow cooking.
Pan frying, although slow and on low heat, utilizes the liquids formed to stew the meat, making it almost “fall off” the bone.
Slow Cooking (about 30-50 minutes): This time is crucial. Unlike the breast, which requires quick cooking, the thigh benefits from a longer time that breaks down the connective tissue, keeping it moist and making it incredibly tender.
Without Skin: Cooking without the skin reduces excess fat in the dish and allows the meat to better absorb all the flavors and cooking liquids, creating a delicious sauce.
This cooking method transforms a simple cut into a rich and enveloping main course, ideal to accompany with mashed potatoes or vegetables.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Slow Cooking, Low Heat
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 594.48 (Kcal)
- Carbohydrates 4.54 (g) of which sugars 2.39 (g)
- Proteins 70.69 (g)
- Fat 33.07 (g) of which saturated 1.35 (g)of which unsaturated 0.06 (g)
- Fibers 1.26 (g)
- Sodium 2,222.98 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 skinless chicken thighs, raw (3.3 lbs)
- 2 carrot (5.3 oz)
- 2 1/8 cups water (must cover the chicken)
- 1 tablespoon coarse salt
- 2 3/4 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
Tools
- 1 Casserole
Steps
In a casserole, sauté the chopped carrot with the extra virgin olive oil
Add the chicken thighs to the casserole and brown them on both sides
Add water until it completely covers the chicken
Add the tomato paste
And the coarse salt
Cover with the lid and cook on low heat for about 50 minutes.
Check occasionally to see if the chicken starts to stick, flip it and add water if necessary. At the end of cooking, you will notice that the meat easily separates from the chicken. This means the chicken thighs are ready to be enjoyed.
