In our family recipe book this is called “Easy Bake Chicken”. Even a novice in the kitchen can make this dinner and the good news is it has virtually no clean up and is always delicious. The ingredients you will need include:
- 1.5 lbs chicken thighs (skinned)
- 2 onions thinly sliced
- 2 cloves of minced garlic cloves
- 1/2 cup of chopped parsley
- 1/2 cup of Sherry wine
- Seasoned bread crumbs and Italian herbs
- Sprinkle of olive oil
- 8-10 sundried tomatoes (optional)
- 4-8 oz of thinly sliced baby bella mushrooms (optional)
- Dash of salt and pepper
With regards to the chicken, you can use breast meat if you prefer. I sometimes mix the cuts using both light and dark meat.
Start by preheating your oven to 350⁰ and begin your prep work which includes adding about 3 tablespoons of olive oil to your baking pan (I use a 9″ x 13″ pyrex for the oven). Make sure the oil coats the pan because it will help prevent the meat from sticking.
Thinly slice your onions, mince your two garlic cloves and give a rough chop to the parsely (about 1/2 a cups worth) and set all that aside.
Roll your chicken in the oil coating the pan. This will help the seasonings stick. Then season with a few pinches of Italian dried herbs, a dash of salt and pepper and the minced garlic on both sides. Finally, sprinkle just enough breadcrumbs to lightly cover the top of the chicken and add 1/2 a cup of sherry in the pan. Next place your sliced onions on top of the lightly breaded chicken followed by the chopped parsley. I also add sundried tomatoes (not part of Nana’s recipe and optional to include). Your pan should look something like the photo above.
Cover the pan with foil and poke a few holes in the foil with a fork then put it into the oven for 35 minutes. Then take off the foil and bake for another 35 minutes, adding the sliced mushrooms with ~10 minutes remaining (again, optional). Finally, give it a good broil for about 2 minutes.
The one pan meal is easy to clean up and always delicious. Serve it with a salad or with steamed broccoli (cooked in the microwave for easy clean up). It is also delicious with pasta. You can use your extra sherry to make a sherry, shallot and butter sauce for the pasta, but I’ll share that recipe in a future post.