On 5/11/2014 9:35 AM, Gary wrote:
> jmcquown wrote:
>>
>> Baked (bone-in) chicken thighs
>> Brown rice
>> Steamed broccoli
>>
>> The seasoning for the chicken was merely breadcrumbs seasoned with salt
>> & pepper, dried thyme and a little granulated garlic. I brushed the
>> baking dish and the meaty side of the chicken thighs with a little oil.
>> Then I dredged the chicken thighs in the crumb mixture. When well
>> coated, into the glass Pyrex (gasp!) baking dish they went.
>
> That sounds very good to me except the brown rice. I ate it
> exclusively for a couple of years and I'm still so "over" that taste.
> I would have added mashed potatoes, gravy, and some applesauce.
>
I don't eat a lot of rice. But I had brown rice so I used it. I didn't
have any potatoes, so no mashed. Wouldn't have had any drippings to
speak of to make gravy, either.

> ps - I still cook my chicken in a pyrex dish too (gasp). After 30
> years now, it still hasn't exploded on me. hehh My chicken cooks
> much longer though than 20 minutes. I would cook chicken thighs for 20
> minutes per side at 425. It's the Betty Crocker way and it works.
>
> G.
>
I've never had pyrex explode, either. I cooked the chicken longer. I
really wasn't paying attention. LOL It was nice and tender and very tasty.

Jill