Found chicken thighs on sale at HEB… so grabbed a pack and stuck in the deep freeze.
This weekend I cooked up the whole lot in one fell swoop – it has served as lunch for @lassberg and me a couple of times this week and a quick (like the time it took to cook rice) dinner for the whole fam-damily last night. Some recipes really don’t last into the week and are pretty unappetizing when I pull them out for dinner… this one I think has really just gotten better.
- 10 chicken thighs with the bone in (they are cheaper more ecomical this way)
- 3 slices of bacon
- 2 medium onions, sliced
- 2 celery stalks, chopped
- 2 cloves of garlic, minced
- salt and pepper to taste (less than you think due to the bacon)
- One regular 14 oz. can of chicken broth
- One pouch of onion soup mix
- Pre-heat oven to 350
- Mix the soup and broth together in a med. bowl and let it sit
- In large skillet cook the bacon on med-high heat
- Add the onion, celery, garlic, salt and pepper – cook until onion is translucent and starting to brown and then dump it all into the a large casserole pan
- Work in 2 batches – add the chicken to the skillet and brown on each side for 3 minutes and then add to the casserole pan on top of the onions, celery and bacon
- Pour the soup / broth mix over the chicken
- Cover with aluminum foil and cook for 1 hour in the oven.
Serve with rice or buttered noodles or just a quick salad… yummy!(matt) via Compfight