31.   Toss the chicken thighs into a pot and cover with water.

32.   Toss the plucked chicken thighs into a large bowl or refrigerator container.

33.   Using a small sharp knife, pierce the chicken thighs deeply in several places to allow the marinade to penetrate.

34.   Using boneless skinless chicken thighs trimmed of fat really bumps up the flavor.

35.   Using chicken thighs as well as chicken breasts adds a richness to this dish with fennel and tomatoes.

36.   We first had this marvelous muffuletta filled with boneless chicken thighs, coated in Italian bread crumbs and broiled.

37.   When planning your meal, allow two chicken thighs per serving.

38.   You could use chicken thighs in the same amount.