Chicken Thighs, Bone-out 4 x 150g

Bone-out chicken thighs, cut from the legs of large free range birds, are extremely versatile. The meat is dark, complex and when roasted, fried, baked or slow-braised, retains fantastic succulence and flavour. Perfect for a longer, slow cook, or a shorter roast or fry. With chicken being used in most cuisines throughout the globe, your options are plentiful - enjoy a journey of exploration.

Chef George Ryle inspires:
"The first thing that we’d be doing here is sparking up the deep fryer and making fried chicken. Brine the chicken overnight with salt, sugar and a few aromatics - the following day, drain and purge in seasoned flour, dust off and deep fry till a perfect, crunchy golden brown. Southern fried chicken is a great place to start. Knock out a quick, sticky BBQ sauce to toss them in and a bright slaw on the side. For a variation on the theme shoot for the alternative KFC – Korean fried chicken. Put soy sauce and ginger in the brine and then cook up a glaze with Korean chilli paste, soy sauce, ginger, honey and garlic. Toss the fried chicken in the glaze and then sprinkle liberally with sesame seeds and thinly sliced spring onions. Everything you want from a plate of food.

Brining  one-out chicken thighs overnight and then cooking them very slowly in a frying pan, skin side down, so the skin arrives at a lovely golden crisp. Slice up and serve with a celeriac remoulade for a light lunch or first course of a dinner party. Or for a twist on this, try adding a little ginger and soy sauce to the brine, then repeat the trick cooking skin side down and serve with a salad of pickled daikon, carrots, chilli and fresh coriander.

Marinate bone-out chicken thighs in harissa paste with wedges of preserved lemon and extra garlic, then roast them hard in the oven so the skin crisps and begins to char - serve with chickpeas braised in stock and a chopped salad or radishes, cucumber and gem lettuce dressed with a tahini dressing. Or bake with green olives, datterini tomatoes, white wine and oregano and serve with a riz au pilaf.

Bone-out chicken thighs are perfect for a curry, so try nestling them into a classic butter chicken, for a dish of simple pleasure; rich, deep and filling. Or for something a little lighter, bake the bone-out chicken thighs with lemongrass, ginger and coconut milk (amongst other things) and serve with toasted cashews and plenty of rice."