Coast Cooking

Coast Cooking: Chicken leg and thigh beat the breast in my book

I am going to get on my soap box, and there is no way not to offend some folks out there.

When it comes to chicken, I have no idea why anyone would want to eat a chicken breast. 

Hands down the legs and thighs are more flavorful, retain much more moisture, and have better texture. 

I think there must be a cultural bias, and some folks have been convinced that the breast is superior, but I can think of  no way, other than in paying a premium price, is the breast a better cut. 

I would even go with boneless thighs, although almost always bone-in is better. And what could be easier to cook? 

Season aggressively, sear in hot oil, reduce the heat and simmer until juicy and cooked through. Boneless thighs make for a great sandwich, pair magnificently with a good red sauce, or just a slice of nice ham and topped with cheese, ala cordon blue.   


4-6 boneless chicken thighs

Salt and pepper

Herbs de Provence 

2-3 crushed cloves of garlic

Olive oil

Season the chicken with salt, pepper, and herbs de Provence, then allow to come to room temperature. Heat the oil to medium, add the garlic and swirl for a minute or two. Discard the garlic. Cook the chicken until golden brown, then continue cooking at a lower temperature, until the flesh feels firm. Serve at once. A bit of lemon would hurt nothing at all, along with a plate of pasta.