Pierce the thighs, rub in garlic, lemon juice, salt pepper and paprika, marinade for a couple of hours. Oven bake.
Brown the thighs, add a shallot or two and soften, stir in a mug of wild rice, add two mugs of marigold, cover and cook for about an hour in the oven. Add a tin of kidney beans and a tin of stoned green olives and heat through.
Brown the thighs, add a shallot or two and soften, add two heaped teaspoons of curry powder, salt and pepper , the juice of a lemon, add a little chicken stock (a scant mug), simmer for 45 minutes. Reduce the liquid, add a bag of spinach leaves and stir through some Creme fraiche.
Brown the thighs, add a shallot or two and soften, add garlic, half a mug of chicken stock and a glass of wine. Simmer for 45 mins, reduce the liquid, add sliced mushrooms, some Creme fraiche or some cream and bung in a handful of strong cheddar.
Thighs, shallots, garlic, red wine, black olives tin of tomatoes, tbs of puree.
You can of course use onion instead of shallot.
Thighs, shallots, garlic, chicken stock, glass of wine, mushrooms, some pancetta or left over ham, bit of chopped parsley, thicken the sauce with some cornflour. Bung in a dish and cover with shop bought puff pastry