Chicken thigh bone-in, skin-off is a great all-rounder for casseroles, curries and braises. The bone adds extra flavour while keeping the meat moist during longer cooking, making it ideal for slow-cooked, comforting meals.
How to cook it
1. Season the thigh generously with salt, pepper and your favourite spices.
2. Brown in a hot pan with a little oil on both sides.
3. Add to your curry, casserole or braise and simmer until tender.
4. Alternatively, roast at 200°C for 30-35 minutes until cooked through.
5. Rest for a few minutes before serving.
| Storage Requirement | Keep refrigerated below 5°C. Use within 2 days of purchase or freeze immediately. |
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| 1. Season the thigh generously with salt, pepper and your favourite spices. 2. Brown in a hot pan with a little oil on both sides. 3. Add to your curry, casserole or braise and simmer until tender. 4. Alternatively, roast at 200°C for 30-35 minutes until cooked through. 5. Rest for a few minutes before serving. |
$21.99
