Chicken Cacciatore

[JMR27]

I'm going to try this recipe tonight. Chicken breasts with skin on are to be fried on both sides until golden then put in a baking dish with sauce poured over and cooked for 25 - 30 minutes at 190c (fan 170c). The thing is, I'm using chicken thighs instead. Will they require the same cooking time? Any help would be great - I've only cooked chicken thighs once before and that was a disaster.

[Count-A-Strong]

Get yerself out and but some breasts. It's not nice fiddling about with something covered in sauce which has bones in it.

[JMR27]

LOL I totally agree... I bought chicken breasts at the co-op yesterday and got a free pack of 8 thighs...wish I'd left them there. Don't know what to do with them now...although the bin sounds like a good idea.

[Count-A-Strong]

why do you think they were free ;-) Do you have a cat (besides Thylvethter)

[society]

You're a naughty fiddler, Count. :-)

[Count-A-Strong]

...sniff.....sniff....is that Rome burning?

[pastafreak]

I'm not too sure what the problem is here........why does anyone seem to think thighs are way more different than breasts. Oh-they are different-more flavoursome,and moister. I used to think breast meat was superior...not any more.
The cooking time is not vastly different.
Here's a traditional recipe.. http://www.italiantra...icken_cacciatore.html

[ethandron]

i only ever buy the thighs, as chris says they're so much tastier and succulent than breasts. i treat them exactly the same as chicken breasts and use them in all recipes which call for breasts. no problem.

[ethandron]

'chris'?? of course, i meant pasta :o)