Fall apart, soft chicken that just tastes cozy, and makes everything seem OK. Chicken thighs get overlooked I think, in favor of boneless breasts- when in actuality, they are far more tender and have more flavor. If you give them low and slow heat, they reward you with luscious and succulent texture, the kind breasts (due to tighter muscle fibers) will never give you.
You can pair this chicken with anything. Mashed potatoes, over mixed greens for salad, couscous, rice, egg noodles, or my fave, cauliflower rice. The juices left behind are quickly made into light gravy. And, grraaaavvvvvy. Also, I use my slow-cooker, but you can just as easily use a Dutch oven with a lid set to low heat on a burner.
"If you have kids, watch how they eat this chicken! Winning."
Notes: Dijon mustard is Grey Poupon.
SOFT CHICKEN THIGHS WITH SAGE
Ingredients: 6-8 boneless, skinless chicken thighs, 2 tbsp. olive oil, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. onion powder, 1/2 tsp. paprika, 1 tsp. dried sage, 1 tbsp. fresh sage, 1/2 cup chicken broth. For the gravy: 1 tbsp. corn starch, 1/4 cup white wine, 1 tsp. Dijon mustard (opt.)
1. Stir together the salt, pepper, onion powder, paprika and dried sage. Rub into the chicken thighs on both sides.
2. Heat the olive oil in a skillet pan over medium-high head, until glossy. Sear the chicken thighs for two minutes on each side to make a golden crust.
3. Remove to a slow cooker or Dutch oven, and add chicken broth. Cook on low for 5-6 hours.
4. Make the gravy: Remove chicken to a plate and cover with foil to keep warm. Pour the cooking liquid into a saucepan and heat to a simmer.
5. Remove 1/3 cup or so of the liquid and stir into it the corn starch. Add back into the saucepan along with the mustard and white wine. Cook, whisking, until thickened.
6. Serve chicken next to a starchy side, with gravy and fresh thyme torn over the top.