Add the chicken thighs and cook until coloured lightly on both sides.

Add the chicken thighs and sear until browned, about 3 minutes each side.

Trim chicken thighs of excess fat, and dry well on paper towels.

I went back to the kitchen and began to pound a couple of boneless chicken thighs with a heavy knife.

Remove the skin and fat from the chicken thighs.

"A baked potato, a chicken thigh and maybe some asparagus I have from the farmer's market."

"But last time I was home, the sauce had chicken thighs."

Place two chicken thighs on each of four dinner plates.

She shakes the bird as if it were a chicken thigh in a Baggie.

Slice each chicken thigh into 3 or 4 serving pieces.