Chicken thighs are wonderful when stewed or cooked in heartier dishes, as the texture of the meat is not as delicate as chicken breast. These chicken thighs are ideal for chicken cassoulet or chicken curries. The added fat compared to leaner cuts also helps prevent the meat from drying out while adding a delicious depth of flavour to any low and slow cooking. While not as popular as chicken breast for everyday cooking, the versatility of this cut in a wide variety of dishes makes this a kitchen staple everyone should explore.

Cooking guidelines from defrosted: allow the product to defrost for a minimum of 24 hours in the fridge. Once fully defrosted remove all packaging and place the thighs into a shallow baking tray, then allow to come to room temperature for 10 minutes before cooking.
Preheat oven to 220°C / 200°C fan / gas 7.
Drizzle with oil, season as desired then cook skin side down on the middle shelf for 15 minutes, turn the thighs and cook for another 20-22 minutes or until the chicken is cooked fully.
Ensure the chicken is piping hot throughout, and the juices run clear when the thickest parts are pierced with a skewer,
Once cooked place on a rack, cover loosely with foil and leave to rest for 2- 3 minutes before serving.
Ensure product is fully cooked & piping hot throughout.
Cooking appliances vary in performance, these are guidelines only.