Succulent thigh meat left on the bone with the skin on, this versatile family favourite offers multiple culinary possibilities. Marinate and grill over high heat, or bake in the oven Spanish-style with white wine, whole garlic cloves, and bay leaves. Inexpensive and delicious, it's perfect for midweek meals.

Chef Val Warner Inspires
"Both skin and bone, when included in the cooking, offer up significantly more to the overall flavour of the subsequent dish. Even if the skin becomes soggy in a braise after being pre-browned and the flavour is handed on and in any case I love the skin regardless of it being crisp to the teeth or soft and wibbly.

NOTE: When making marinades for the grill and while I keep the bone in, I will remove the skin for such things as a tandoori that the marinade not be prevented from penetrating the meat. Once removed but retained and the skin can be crisped and crumbled into salads or perhaps over a poached turbot with beurre blanc.

Deboning a thigh and I like to fry the flattened meat hard and eat in a baguette stuffed with celeriac remoulade and gherkins.

Dark chicken meat allows for a longer cook without drying out and I love chicken recipe with Dijon mustard sauce, all cooked together in a cast iron pot on the hob or in the oven. Remember to add the Dijon mustard at the end to retain its pokiness.

Wondrousness is my chicken tagine recipe with preserved lemon and green olives. Use ghee instead of butter for a better result.

Just using thighs can be a good replacement in say a côq au vin, avoiding the common over cooking of the breast meat of either a cock or a hen. Cook with smoked bacon lardons, mushrooms (I prefer ceps), diced celery and carrot, red wine and brandy. 

Roasted or grilled simply, the skin crisp and a thigh is so delicious when scattered with diced raw sweet onion, a large spoonful of romesco sauce dolloped next to it."