Enjoy Succulent Free Range Chicken Thighs

The rich, juicy dark meat of thighs makes this cut the favorite of many people. Full of flavor and good-for-you nutrition, these quick and easy to cook pieces are the basis of many tasty meals. Because our birds are grass-fed, they are exceptionally high in Omega 3 "good fats", and vitamins A and E.

Thighs have a few more calories per gram than the leaner breast meat, but the slightly higher fat content is the source of their juiciness and flavor punch. Because our thighs are boneless and skinless, they are an economical way to put excellent nutrition on your plate while being kind to your pocketbook.

Save Time and Enjoy Great Tasting Chicken!

Use our boneless, skinless thighs in stews or soups, skewered with your favorite kabob vegetables on the grill or in this delicious recipe:

Chicken and Mushroom Pilaf

• 1.5 cups basmati rice
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3-4 cloves garlic, crushed
• 1 tablespoon finely chopped fresh ginger
• 1 pound chicken thighs, trimmed and cut in small pieces
• 3/4 lb. Portobello mushrooms, sliced
• 3/4 cup slivered almonds, toasted
• 1-2 teaspoons garam masala
• 1/2 cup plain yogurt
• 1 tablespoon finely chopped fresh cilantro leaves

Preparation: Rinse the rice in cold water until water runs clear. Drain and set aside for 30 minutes. Heat the oil in a large saucepan and stir in garlic, onion, and ginger. Reduce heat to medium and cook covered for 5 minutes or until the onion has browned. Increase heat to high, add chicken and cook, stirring, for 3-4 minutes or until the chickens is lightly browned. Stir in mushrooms, almonds and garam masala. Cook, covered, for another 3 minutes or until the mushrooms are soft. Uncover and cook without stirring for 2 minutes or until the liquid has evaporated. Remove the chicken from the pan. Add the rice and stir for 30 seconds or until well coated with the mushroom and onion mixture. Add 1 1/2 cups water and bring to boil, stirring frequently, for 2 minutes or until most of the water evaporates. Return the chicken to the pan. Cover, reduce heat to low, and steam for 15 minutes or until the rice is cooked.

Combine the yogurt and chopped cilantro. Fluff the rice with a fork and divide among serving bowls. Top with a dollop of yogurt mixture and garnish with cilantro leaves. Serves 4-6.

Menu

• Whole Chickens
• Chicken Breasts
• Chicken Thighs
• Chicken Legs
• Chicken Wings

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Testimonials

My daughter, Elizabeth, has always been allergic to chicken. This is the only chicken she can eat without an allergic reaction! Thank you!

Chris Politano
Occupational Therapist
Evansville, IN

Your chicken tastes so much better than the bland supermarket chicken we've been eating. Really, that stuff was just something to chew on. But your chickens are the "filet mignon" of chicken!

Clint Branch
Telecommunications
Evansville, IN

¹Federal regulations prohibit the use of hormones.
²A $ 7.50 handling fee applies to each order in addition to shipping charges. Free shipping is Priority Mail on eggs only. Minimum egg order is six dozen
Products are shipped on Monday and Tuesday only, to insure fresh arrival during the week, each member family farm bills and ships their product independently.