This cut of chicken is new to me. It is a single piece of leg and thigh meat, but with no bone. I can’t imagine how they extract the bone without mangling the meat, but it makes for a delicious main dish.
I dredged those huge pieces in herbed-up flour and lightly fried them in coconut oil. It is hard to tell from the photo, but the pieces were huge – that is a twelve-inch frying pan. I cut one of the pieces that you see into four smaller pieces, and we ate three of them between us.
We much prefer the much juicier thigh meat to the boneless breast meat, so this has been a great find for us. It is slightly less expensive than breast meat, but not enough to make a difference in use. Frequently the boneless breasts are on sale for $1.77 a pound here, and these leg/thigh “cutlets” were $1.69 a pound at regular price. With no waste on either cut, either one is a really good value for low-calorie protein.
The Rice Pilaf was a great accompaniment with the roasted green peppers for extra flavor. We also had fresh beets, which cooked quite quickly in the InstantPot. They were superb!
I credit Penzey’s spices with making this a most memorable dinner. I have recently invested in a whole new retinue of spices, and am having a lot of fun with this experimentation.
I may line them all up and take their portrait!