Chicken Thighs

This cut features the rich and moist dark meat taken from the leg of the bird. The bone and skin on these chicken thighs make it easy to add flavor to any recipe.

They’re especially tasty when roasted, braised, or thrown into a soup – voila, dinner is done.

In winter, we love them braised with a fragrant coconut-milk-based sauce, or with a light herb and olive oil combination in the summer.