Chief Longwind Of The North
Certified/Certifiable
Have you ever found yourself home alone, and just didn't want a Swanson's Pot Pie, or pizza on French bread, or Ramen noodles? That's the state I was in last night and this evening. DW went into the hospital last Friday with her femur broken just about her titanium knee. The were five pieces that had to be put back together, complete with plates and screw to hold it all together. I've been batch'n it for a week. So, Wednsday night I made Swedish meatballs; last night I made baked salmon, and tonight was seasoned chicken night.
Remember that discussion where chicken was to be dusted with flour, then baked? That's what I did, just to find out what it would be like. I didn't want to throw away a bunch of seasoned flour after I was done coating the chicken, either. Here's what I used, and how I did it. Oh, and did I say that it was wonderful?
I'm not going to be able to give you measurements here. But I can approximate.
1 large chicken thigh.
1/8 tsp. ground sage
1/8 tsp. ground thyme
1/4 tsp. salt
1/8 tsp. granulated garlic powder
1/8 tsp. granulated onion powder
2 dashes cayenne pepper
1/4 tsp, freshly ground pepper
Dash of ginger
1 tbs AP flour
1 tbs. softened butter
Preheat oven to 425' F., or get your convection oven ready.
Place all seasonings into a pint-zipper bag, along with the flour. Close and shake vigorously. Place chicken thigh into the bag and shake until the chicken is coated on every side.
Place parchment paper inside a baking pan. Place chicken on top of the paper, inner thigh side down, and put into the oven. Convection bake for 35 minutes. Oven bake for 45 min. Remove the chicken from the oven and gently break butter into 3 chunks. Place on top of the thigh. Return to the oven for seven more minutes to cripsy up the skin and coating. Remove and let rest. Serve with baked beans that you happen to have made a huge batch of and frozen in individual servings. Warm the beans before eating.
This wasn't as elegant as last night's salmon, but it sure was tasty, and there was virtually no wasted flour or seasonings. I call that a win-win.
Seeeeeeya; Chief Longwind of the North
Remember that discussion where chicken was to be dusted with flour, then baked? That's what I did, just to find out what it would be like. I didn't want to throw away a bunch of seasoned flour after I was done coating the chicken, either. Here's what I used, and how I did it. Oh, and did I say that it was wonderful?
I'm not going to be able to give you measurements here. But I can approximate.
1 large chicken thigh.
1/8 tsp. ground sage
1/8 tsp. ground thyme
1/4 tsp. salt
1/8 tsp. granulated garlic powder
1/8 tsp. granulated onion powder
2 dashes cayenne pepper
1/4 tsp, freshly ground pepper
Dash of ginger
1 tbs AP flour
1 tbs. softened butter
Preheat oven to 425' F., or get your convection oven ready.
Place all seasonings into a pint-zipper bag, along with the flour. Close and shake vigorously. Place chicken thigh into the bag and shake until the chicken is coated on every side.
Place parchment paper inside a baking pan. Place chicken on top of the paper, inner thigh side down, and put into the oven. Convection bake for 35 minutes. Oven bake for 45 min. Remove the chicken from the oven and gently break butter into 3 chunks. Place on top of the thigh. Return to the oven for seven more minutes to cripsy up the skin and coating. Remove and let rest. Serve with baked beans that you happen to have made a huge batch of and frozen in individual servings. Warm the beans before eating.
This wasn't as elegant as last night's salmon, but it sure was tasty, and there was virtually no wasted flour or seasonings. I call that a win-win.
Seeeeeeya; Chief Longwind of the North