In the Kitchen

Chicken Thighs: A Healthy, Low-Fat, Gluten-Free Recipe

Chicken thighs are the best thing to eat in the fall, and they’re even better in the winter!

I love this recipe for chicken thighs.

I’ve been making these chicken thighs for years and it is always a hit with my guests.

The easiest way to make these thighs is to cut them in half lengthwise, then use a pastry cutter to cut out half of each side.

This makes for a delicious, moist and flavorful dish.

They can also be frozen, although I prefer to cook them a little longer before freezing them.

The other important thing to know about chicken thighs is that they’re very versatile and can be made into any kind of dish, from chicken sandwiches to chicken risotto.

I use them as a base for my lasagne and as a filling for some of my soups.

The key is to cook the thighs in a slow cooker.

You don’t want to let them overcook and become dry, so you want to cook at low heat for a minimum of two hours and then allow them to cool for another hour.

The chicken thighs should be cooked all the way through, but you can always serve them chilled.

Recipe adapted from Taste of Home.

Nutrition Facts Chicken Thights Amount Per Serving Calories 239 Calories from Fat 63 % Daily Value* Total Fat 4g 5% Saturated Fat 1g 5 % Polyunsaturated Fat 0g Monounsaturated Fat 2g Sodium 753mg 29% Potassium 535mg 10% Total Carbohydrates 27g 11% Dietary Fiber 2g 8% Sugars 5g Protein 12g 24% Vitamin A 14% Vitamin C 5% Calcium 1% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.