The magic of fat for flavor
Sorry if I offend those who are very health oriented, but the truth is that my daughter changed my life when she served me the best darned chicken I'd had in a very long time.
You see, I had developed the habit of using strictly boneless, skinless chicken breasts for every chicken dish I prepared. But I was rummaging in my deep freeze one day and aggravated my back to the point that I was laid up for a little while healing. The whole family immediately arrived to take care of their mama, and out of my sedated state, I detected the wonderful aroma of something good cooking in my kitchen. I was offered a couple pieces of toast and butter to eat so I could take some meds, but I asked what the wonderful aroma was that I was experiencing.
"Chicken, mom, it's just chicken", she said.
"That's not ordinary chicken. What is it exactly? How are you cooking it, and do I get some of it?
It was so moist and flavorful, I nearly licked the (paper) plate.
"That seriously was not just normal chicken What did you do? My chicken never ever tastes that good. Ohhhh, it was thighs, wasn't it?"
Boom! My life was altered in a way others might never appreciate or understand. But I don't care. Chicken thighs will remain on my list of approved (and appreciated) foods for life.
At least they don't have to be deep fried to appreciate :-)