Have I ever mentioned how much I love chicken thighs?

You're probably sick of hearing this, but I really do love chicken thighs. I used them in a Ragout for one of the TV segments this week and I cooked them low and slow with wine tonight. Earlier in the week, I boned them and made Chicken Thighs Stuffed with Bacon Squash and Cheese. About two weeks ago, I grilled them with a little pecan wood and served them with julienned zucchini and squash. If I could make a hair gel out of them, I would wear them on my head.

Kitty voted that the thighs cooked in wine tonight (and served with a blender sauce made from the pan drippings, the veggies, some cream and a bit of butter) were the best thing she has eaten all year.

Here are the photos. If you want any of the recipes, just shoot me an email tom@tomramsey.com

Bon Appetit!
~Tom

Chicken Thighs Braised in Wine

Boneless Chicken Thighs with Cheese Sauce and Bacon, Squash and Onion Stuffing

Pecan Grilled Chicken Thighs

Testing the New Poultry Rub

This week, I received a package in the mail from the company that blends our Ivy & Devine spices. In it was a sample of the new poultry and seafood blends. Last night I tried out the poultry mix on a whole chicken, cooked on the grill (indirect heat) with a pecan limb thrown in for some smokey flavor.

To truly test the blend, I used nothing on the chicken other than a healthy dose of the spice mix, so the recipe is very simple. Enjoy!

Spice Rubbed Chicken

2 Tbsp. Ivy & Devine Poultry Seasoning Blend
1 Whole chicken

Prep
Remove neck and organs from the cavity of the chicken. Pat dry with a paper towel, inside and out. Thoroughly rub the bird, inside and out, with Ivy & Devine Poultry Seasoning Blend. Work the seasoning blend under the skin on the breast. Truss the bird to secure wings and legs. Light charcoal grill, gas grill or preheat oven to 400degrees. If cooking on a charcoal grill, make sure to put the hot coals only on one side, opposite the vent hole or stack. If using a gas grill, preheat only one side and leave the other in the off position.

Cook
Place the bird on the grill (indirect method) or in the hot oven. Cook until internal temperature of the thigh reaches 180 degrees and juices run clear. For a medium bird this could be from an hour and a half to an hour and forty five minutes. This may vay greatly depending on the heat of the grill and the size of the bird. I strongly suggest that you don't worry so much about the time and concentrate on the internal temp.

Plate
Carve chicken into quarters and serve on a warm plate.