Stewed Leftover Chicken Thighs

Well when you trim your chicken thighs for Muffin Pan chicken you end up with a lot of good chicken thigh meat with skin on it. Since most of the chicken was in pieces (the oyster nugget) I had 4 extra chicken thighs, (I bought 20 but my pans only held 16) so I deboned and cubed the leftover thighs so we had a consistent chicken to work with.

Attachment 491587Attachment 491588Attachment 491594

Starting out with a basic seasonings & fats the chicken was salt & peppered before tossing in AP flour. After 10 minutes to rest into the hot iron skillet they went. 1/2 stick of unsalted butter and 3 tablespoons of Avocado oil was in the skillet and hot. While I was cooking the chicken I cut up some aromatics.

Attachment 491589Attachment 491590Attachment 491591

Once I had all the chicken browned off I added the aromatics to the hot pan and sweated for a while.

Attachment 491593Attachment 491592

I used the leftover flour to add a thickener to the aromatics cooking till the flour taste was gone and the flour was lightly browned.

Attachment 491595Attachment 491596

After the roux was ready a box of chicken stock was added to start building flavor.

Attachment 491597Attachment 491599Attachment 491600

Once the roux was mixed it was time to add the chicken back into the pan. At this time I kinda used the Force to pull seasonings & flavors for our Stewed Chicken dish and added what I thought was appropriate.

Attachment 491598Attachment 491601Attachment 491602Attachment 491603

Cooking this covered for 2-1/2 hours (I added water as needed) I still was looking for something to bring all the flavors together and remove any sharp edges. I added a cup of Heavy Cream to bring us across the finish line.

Attachment 491604Attachment 491605

https://youtu.be/uHZ67mFMeDA

After cooking a cup of long grain rice I was ready to sit down to a plate. It's really good, we have so many leftovers some of this will most likely be frozen in a boiling bag to preserve it for a later date.

Attachment 491606

Oh my oh my, love e some chicken thighs! Looks delicious……

Now that looks good. I would eat that every meal until there weren’t any leftovers…lol.

That looks great Rojo, I usually "tuck" the oyster in the thigh when I do mine and try just to remove just the fat and excess skin.

Quote:

---

Originally Posted by wc870

That looks great Rojo, I usually "tuck" the oyster in the thigh when I do mine and try just to remove just the fat and excess skin.

---

Good to know, the oyster was hanging off the end I cut it off. Got to say in the next batch I will be looking closer at what I'm cutting off. Thinking of deboning the next batch and stuffing the thighs like we do duck breasts. Skip the chicken stock, mince raw bacon, onion, celery, thyme, salt, black pepper, & garlic very fine first. Lay the deboned thigh skin down, put a couple of tablespoons of the stuffing down then roll the thigh up pulling the skin smoothly over the top. We use the stuffing to pack a Mallard breast. I cut down the Mallard breast bone thru the skin, down to the ribs. Then using my fingers I open a pocket up inside packing the stuffing in before beginning to fry. We fry the plucked ducks down with bacon grease in a black iron Dutch oven 4 times till sticky. The last run we lift the birds out long enough to make a brown gravy then return the birds for serving. Mallard Pot Roast over rice, priceless.

Man that looks delicious

Awesome. Try it on thin spaghetti. That is what we do with chicken etouffee. We hardly ever eat it on rice anymore.

Quote:

---

Originally Posted by "D"

Awesome. Try it on thin spaghetti. That is what we do with chicken etouffee. We hardly ever eat it on rice anymore.

---

OMG, Ate a monster bowl a few minutes ago over Mashed Potatoes, just Awesome. I will cook some thin spaghetti and try in the next few days. Thank you for the suggestion.

Quote:

---

Originally Posted by Rojo

Good to know, the oyster was hanging off the end I cut it off. Got to say in the next batch I will be looking closer at what I'm cutting off. Thinking of deboning the next batch and stuffing the thighs like we do duck breasts. Skip the chicken stock, mince raw bacon, onion, celery, thyme, salt, black pepper, & garlic very fine first. Lay the deboned thigh skin down, put a couple of tablespoons of the stuffing down then roll the thigh up pulling the skin smoothly over the top. We use the stuffing to pack a Mallard breast. I cut down the Mallard breast bone thru the skin, down to the ribs. Then using my fingers I open a pocket up inside packing the stuffing in before beginning to fry. We fry the plucked ducks down with bacon grease in a black iron Dutch oven 4 times till sticky. The last run we lift the birds out long enough to make a brown gravy then return the birds for serving. Mallard Pot Roast over rice, priceless.

---

I’m ready to see this recipe! :biggrin

:ThumbsUp

as i looked along thru them yummy images , I thunk this about that ....
hope he served it over a big bed a rice .....:highfive