CHICKEN THIGH FILLET

The upper thigh muscle without the bone. A juicy, dark meat that suits most purposes.

Keep in mind

Pricewise, the breast fillet is ranked as the finest part of the chicken, but many a cook prefer this cut when it comes to taste and texture.

How to cook chicken thigh fillet

This is the most tender and tasty meat on the entire chicken. It is also more forgiving than the fillet. For example, it works better as portioned meat for the wok. The shape is also perfect for wrapping a filling.

The meat from the thigh can take 70°C, while the lean, white meat on the breast starts turning dry at 65°C.

The classic

Sautéed chicken with soya, garlic, sugar and spring onions.