Here are my go to chicken thigh dishes.
Put onto a baking tray, Pierce skin with a sharp knife, salt, pepper, smidgeon of lazy garlic on each, juice of a lemon, sprinkle paprika over - serve with coriander and lemon cous cous and a tossed salad.
Brown the chicken thighs and drain off fat, (remove thighs) add chopped red onion and an inch of chopped chorizo, put thighs back in and add a mug of rice, give a good stir, add two mugs of chicken or marigold stock and cover until the liquid is absorbed. Add tin of chilli beans and jar of pimento stuffed green olives. Serve with a mixed salad.
Brown thighs (drain off fat), add two chopped shallots and soften, add a tsp or three of curry powder and pepper and combine, add juice of a lemon, add mug of marigold stock and bubble down to half the liquid, add a bag of spinach and couple of dollops of Creme fraiche. Serve with rice and green beans.
Depending what's in the cupboard (but I have some left over whipped cream) Brown thighs (drain fat), add chopped onion, glass of white wine, equivalent of chicken stock. Simmer for about an hour then reduce the liquid a bit, add a handful of sliced button mushrooms, a good dollop of cream and a handful of cheddar. It's v rich but quite lush - Serve even with parmentier or sautéed potatoes and a dark green vegetable.
With, onion, red wine, tin of cherry toms, basil, black olives - with fettuccine.
Never forget the garlic in all of the above.