Most health-conscious cooks focus on boneless, skinless chicken breasts.

It makes sense. This ubiquitous piece of the bird is convenient, versatile and virtually fat-free. But there are other and often overlooked options on the same bird. The more flavorful, and just as convenient boneless, skinless thigh really should be near the top of your shopping list. Here’s why:

While it is true the thigh is fattier than the breast about 7 grams per 3-ounce cooked portion that fat brings with it the extra flavor and moisture breasts can so often lack.

This recipe for stout-braised chicken thighs is best served with mashed potatoes to help soak up all the flavorful sauce.

STOUT-BRAISED CHICKEN THIGHS

1/4 cup plus 3 tablespoons all-purpose flour, divided 1/2 teaspoon salt, plus more to taste 1/2 teaspoon ground black pepper, plus more to taste 1 pounds boneless, skinless chicken thighs, trimmed of excess fat 2 teaspoons extra-virgin olive oil 1 slice bacon, finely chopped 1 small yellow onion, diced cup baby carrots 4 ounces button cremini or baby bella mushrooms, halved cup stout, such as Guinness cup reduced-sodium chicken broth cup frozen baby peas

Makes four servings.

In a shallow dish, combine cup of the flour with 1/2 teaspoon each of salt and black pepper. Dredge the chicken thighs in the flour mixture to coat completely, then set on a plate.

In a 12-inch nonstick skillet over medium-high, heat the olive oil. Add the chicken thighs and cook until well browned, three to four minutes per side. Transfer to a clean plate and set aside.

Add bacon to skillet and cook, stirring often, for two minutes. Add onion, carrots and mushrooms, and saute until vegetables begin to brown, about four minutes. Sprinkle remaining 3 tablespoons flour over vegetables and cook, stirring, for another two minutes.

Add stout and broth to pan and bring to boil using a wooden spoon to scrape up any browned bits from the bottom of the pan. Return thighs to the pan, nestling them among the vegetables. Reduce the heat until the liquid is gently simmering, then cover and cook for 15 minutes.

Add the peas and cook, covered, for five minutes more. Uncover the pan and simmer for five minutes more. Season with salt and pepper and serve the chicken with vegetables and sauce spooned over the top.

Nutritional information per serving: 409 calories, 180 calories from fat (44 percent of total calories), 20 grams fat (5 grams saturated, no trans fats), 98 milligrams cholesterol and 21 grams carbohydrate.