AIBU to get a vote on my chicken? A, B, C or D

[mickeyfartpants]

My oven has conked out halfway through doing 4 chicken thighs. They have been on 180deg for an hour. Probably needed another 15 - 20 mins just to be sure. The oven overheats and then comes back on when its cooled down.

So. Would you;

a) Wait for the oven to cool down enough to turn back on and then cook for the remaining time (I think this will be food poisoning territory) Could take 40 mins to cool down.
b) put them in the microwave
c) fry them up
d) any other ideas

Before anyone says it, no I cant keep the oven door closed, Ive opened it and prodded the chicken to check how done it was. The heats gone.

Just what I needed, Im starving

c

B. I microwave loads though! :) and would only need a min or so to be safe...

b - you want the inner areas to be cooked, not the outside.

Even with the bone in? Or have I got to faff about taking the bone out? They only need just that bit more.

DP offers E) BOIL THEM

d.

I thought micro too. Im gonna do that.

e - go to kfc

Can you fry but put a lid on the frying pan for a bit with the hob on low? That's what I'd do.

D - after 180 degrees for an hour, surely they will be cooked through.

C. Although I'd stick a skewer in them first looking for clear juices as I reckon they'd be done after an hr.

I wondered that but should I put something under them so they dont stick to the pan?

Wouldn't you say that frying would just crisp thr outer while not necessarily ensuring optimum core temperature? (Although would defo appeal if they were still unappealingly pallid....!)

They were huge from a really nice butcher and def not done.

How big are these thighs that they take over an hour to cook?

The should be done. Unless you cook like my MIL

I'd chop and fry, microwave risks being rubbery. Or whip up a quick sauce and sort of casserole ish them.

Yep also agree with potential success of frying with lid on as this will create an oven effect too (also do this a fair bit when I'm feeling too tight to put oven on for eg 2 sausages). If you're concerned about pan stickage a wee bit of water and oil works! :) )

Unless they are gigantic (human-sized) thighs I would imagine they are well cooked after an hour?! Would have thought 25-30 minutes would've been plenty.

Well they are still pink tinged and the juices aren't clear. So I guess IABU. The pink chicken is cooked says mumsnet.

They are in the microwave :)

Only on AIBU will you get told your chicken is cooked by people who can't event see it! LOL!

Laughing here! Obviously babewiththepower is right. But how can 4 chicken thighs not be cooked after 1 hour in the oven? I am obviously missing something!

I think you need a new oven. Obviously it wouldn't be in time for these chicken thighs.

Well the fact that it regularly conks out when it gets too hot is probably an indication that the oven is not in the prime of its life. That's why I give it extra time.

D put them in the bin.