Classic Baked Chicken Thighs

I received this morning a request for a simple inexpensive dish for the holidays that does not require a lot of skill but will come out perfect every time. I gave this a lot of thought as there are so many dishes but I decided to go back to a recipe I created when I was in college and I was first learning how to cook.

This recipe is so simple to do - yet the method delivers a delicate moist and tender chicken. This is a fantastic dish to prepare for company if your nervous in the kitchen but you want very much to do a dinner for your friends and family and have it be a success.

You will fall in love with this down-home style recipe that is affordable and yet very simple.

*Serve these chicken thighs with mashed potatoes and a favorite vegetable and your guests will leave happy and you will be left feeling very content and satisfied. Ingredients

4-8 large chicken thighs - skin on (2 thighs per person)

1 box original style “Shake n Bake”

1 cup whole milk

1/2 cup low sodium chicken stock

1/4 cup dry white wine

2-4 TBL butter

black pepper Optional - pinch Herbs de Provence

Optional - 1 teaspoon grand mariner

Chopped fresh parsley

Directions:

Preheat oven 350 degrees

Place the milk in a medium size bowl. Add all the chicken into the milk and toss allowing the chicken to rest in the milk for 10 minutes. If needed add more milk.

Open the bags of shake n bake and pour one pouch into a bag. Depending on how much chicken - you may need to open a second bag or even a new box. Shake the chicken in the spice mixture when ready to cook.

In a large oven proof casserole dish or skillet melt 2 TBL of butter on medium high heat.

When the butter is melted place all the chicken thighs skin side down and allow to cook for 3 full minutes. Turn the heat down slightly and turn the chicken over and cook for 2-3 minutes more.

Add along side the chicken thighs your chicken stock and the white wine. If you wish you can leave the wine out. If you like you can add instead of the wine a small bit of the whole milk into the broth. This will ensure a nice sauce result. The chicken stock should come up just a bit above half way. Do not cover the chicken fully with the stock.

Place small pats of butter all over the tops of the thighs. Finish with a pinch of Herbs de Provence if using.

Sprinkle fresh cracked black pepper all over the top. Cover with aluminum foil and place baking dish into the oven for 40 minutes. After 40 minutes uncover and cook for 15-20 minutes longer.

If you would like to amp up the flavor - pour a little bit of the grand mariner over the chicken when there is about 5 more minutes of cooking time left. *The trick is not too much. Your just adding an accent flavor....nothing more.

When ready to serve - consider leaving the chicken thighs in the skillet or casserole pan depending on your guests and the mood of your dinner. If your decide to plate use a large shallow bowl and garnish the chicken with chopped parsley.

Do not underestimate how delicious this simple affordable recipe idea is. Your guests will love the results.

ENJOY!