Baked (bone-in) chicken thighs
Brown rice
Steamed broccoli

It was an oops. I was looking for boneless skinless chicken thighs for
a completely different type of recipe.

I didn't realize I picked up a package of bone-in (shut up!) skinless
thighs. If I'd have been looking for thighs with bones I'd have bought
them with the skin on. I cook those differently.

Tonight I thought hmmmm, I can still bake them. Quantity: 6 chicken
thighs. That and the rice and the broccoli, leftovers for the freezer.

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. Baked at
375F, about 20 minutes or so. I turned the dish once. YMMV. I wanted
the coating to be crisp and the meat very tender. That's exactly how it
turned out. Simple and delicious. Nope, no pics.

Jill

"jmcquown" > wrote in message
...
> Baked (bone-in) chicken thighs
> Brown rice
> Steamed broccoli
>
> It was an oops. I was looking for boneless skinless chicken thighs for a
> completely different type of recipe.
>
> I didn't realize I picked up a package of bone-in (shut up!) skinless
> thighs. If I'd have been looking for thighs with bones I'd have bought
> them with the skin on. I cook those differently.
>
> Tonight I thought hmmmm, I can still bake them. Quantity: 6 chicken
> thighs. That and the rice and the broccoli, leftovers for the freezer.
>
> 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. Baked at 375F, about 20
> minutes or so. I turned the dish once. YMMV. I wanted the coating to be
> crisp and the meat very tender. That's exactly how it turned out. Simple
> and delicious. Nope, no pics.
>
> Jill

Sounds good, sometimes simple is best.

Cheri

On 5/10/2014 9:45 PM, jmcquown wrote:
> Baked (bone-in) chicken thighs
> Brown rice
> Steamed broccoli
>

Never saw skinless bone-in. Sounds simple, but good. I like chicken
parts and pork chops with crispy breading.

On 5/11/2014 12:08 AM, Ed Pawlowski wrote:
> On 5/10/2014 9:45 PM, jmcquown wrote:
>> Baked (bone-in) chicken thighs
>> Brown rice
>> Steamed broccoli
>>
>
> Never saw skinless bone-in. Sounds simple, but good. I like chicken
> parts and pork chops with crispy breading.

Believe me, I was surprised to find the skinless chicken thighs had
bones, Ed.

Jill

"Cheri" > wrote in message
...
>
> "jmcquown" > wrote in message
> ...
>> Baked (bone-in) chicken thighs
>> Brown rice
>> Steamed broccoli
>>
>> It was an oops. I was looking for boneless skinless chicken thighs for a
>> completely different type of recipe.
>>
>> I didn't realize I picked up a package of bone-in (shut up!) skinless
>> thighs. If I'd have been looking for thighs with bones I'd have bought
>> them with the skin on. I cook those differently.
>>
>> Tonight I thought hmmmm, I can still bake them. Quantity: 6 chicken
>> thighs. That and the rice and the broccoli, leftovers for the freezer.
>>
>>
>> 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. Baked at 375F, about 20
>> minutes or so. I turned the dish once. YMMV. I wanted the coating to
>> be crisp and the meat very tender. That's exactly how it turned out.
>> Simple and delicious. Nope, no pics.
>>
>> Jill
>
> Sounds good, sometimes simple is best.

I call it hospital food.

On Sat, 10 May 2014 21:45:04 -0400, jmcquown >
wrote:

> Baked (bone-in) chicken thighs
> Brown rice
> Steamed broccoli

Wow, we had practically the same meal!
>
> It was an oops. I was looking for boneless skinless chicken thighs for
> a completely different type of recipe.

I had bone in too, but I boned them (I prefer boneless and the bones
make a good stock base).
>
My chicken was done in a skillet. I like the brown crust I get for
the rice. My broccoli is called Chinese broccoli though. It's the
same, yet completely different.
http://tinypic.com/usermedia.php?uo=... .U28iJihLpGk




--

Good Food.
Good Friends.
Good Memories.

On Sun, 11 May 2014 00:12:37 -0700, sf > wrote:

> On Sat, 10 May 2014 21:45:04 -0400, jmcquown >
> wrote:
>
> > Baked (bone-in) chicken thighs
> > Brown rice
> > Steamed broccoli
>
> Wow, we had practically the same meal!
> >
> > It was an oops. I was looking for boneless skinless chicken thighs for
> > a completely different type of recipe.
>
> I had bone in too, but I boned them (I prefer boneless and the bones
> make a good stock base).
> >
> My chicken was done in a skillet. I like the brown crust I get for
> the rice. My broccoli is called Chinese broccoli though. It's the
> same, yet completely different.
> http://tinypic.com/usermedia.php?uo=... .U28iJihLpGk

Well, that didn't work. Let's try this one
http://i60.tinypic.com/2dh698n.jpg


--

Good Food.
Good Friends.
Good Memories.

On Sun, 11 May 2014 00:08:17 -0400, Ed Pawlowski > wrote:

> On 5/10/2014 9:45 PM, jmcquown wrote:
> > Baked (bone-in) chicken thighs
> > Brown rice
> > Steamed broccoli
> >
>
> Never saw skinless bone-in.

I have. Not very often, but it does exist.

> Sounds simple, but good. I like chicken
> parts and pork chops with crispy breading.



--

Good Food.
Good Friends.
Good Memories.

jmcquown wrote:
>
> Baked (bone-in) chicken thighs
> Brown rice
> Steamed broccoli
>
> It was an oops. I was looking for boneless skinless chicken thighs for
> a completely different type of recipe.
>
> I didn't realize I picked up a package of bone-in (shut up!)

Nope, I have to say it.... I thought all women liked bone in. ;-D

> skinless thighs. If I'd have been looking for thighs with bones I'd have bought
> them with the skin on. I cook those differently.

I'm surprised that they sold skinless bone-in. They usually cut out
the bones too with skinless?

>
> Tonight I thought hmmmm, I can still bake them. Quantity: 6 chicken
> thighs. That and the rice and the broccoli, leftovers for the freezer.
>
> 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. Baked at
> 375F, about 20 minutes or so. I turned the dish once. YMMV. I wanted
> the coating to be crisp and the meat very tender. That's exactly how it
> turned out. Simple and delicious.

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.

> Nope, no pics.

No pics? You suck, Jill. That means you didn't really make this
meal. ;-D

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.

jmcquown > wrote in
:

> Baked (bone-in) chicken thighs
> Brown rice
> Steamed broccoli
>
> It was an oops. I was looking for boneless skinless chicken thighs
> for a completely different type of recipe.
>
> I didn't realize I picked up a package of bone-in (shut up!) skinless
> thighs.
>
Because you know that folks are thinking about how your thighs are almost
never bone-in?
>
> Jill
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

sf > wrote in
:


>>
> My chicken was done in a skillet. I like the brown crust I get for
> the rice.
>
Chicken done in the oven is never as nice as chicken done in a skillet.
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

"Paul M. Cook" > wrote in
:

>
> "Cheri" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>> Baked (bone-in) chicken thighs
>>> Brown rice
>>> Steamed broccoli
>>>
>>> It was an oops. I was looking for boneless skinless chicken thighs
>>> for a completely different type of recipe.
>>>
>>> I didn't realize I picked up a package of bone-in (shut up!)
>>> skinless thighs. If I'd have been looking for thighs with bones I'd
>>> have bought them with the skin on. I cook those differently.
>>>
>>> Tonight I thought hmmmm, I can still bake them. Quantity: 6 chicken
>>> thighs. That and the rice and the broccoli, leftovers for the
>>> freezer.
>>>
>>>
>>> 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. Baked at 375F, about 20 minutes or so. I turned the
>>> dish once. YMMV. I wanted the coating to be crisp and the meat
>>> very tender. That's exactly how it turned out. Simple and
>>> delicious. Nope, no pics.
>>>
>>> Jill
>>
>> Sounds good, sometimes simple is best.
>
> I call it hospital food.
>
Prison food.
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

Gary > wrote in :

> jmcquown wrote:
>>
>> Baked (bone-in) chicken thighs
>> Brown rice
>> Steamed broccoli
>>
>> It was an oops. I was looking for boneless skinless chicken thighs
>> for a completely different type of recipe.
>>
>> I didn't realize I picked up a package of bone-in (shut up!)
>
> Nope, I have to say it.... I thought all women liked bone in. ;-D
>
Not Jill. She's a spinster.
>
> G.
>



--
--Bryan
You can cover up your guts, but when you cover up your nuts
You're admitting that there must be something wrong.
-The Who https://www.youtube.com/watch?v=1FSZhCKbQZc

On 5/11/2014 9:35 AM, Gary wrote:
> jmcquown wrote:
>>
>> Baked (bone-in) chicken thighs
>> Brown rice
>> Steamed broccoli
>>
>
>> skinless thighs. If I'd have been looking for thighs with bones I'd have bought
>> them with the skin on. I cook those differently.
>
> I'm surprised that they sold skinless bone-in. They usually cut out
> the bones too with skinless?
>
I thought so, too!
>>
>> Tonight I thought hmmmm, I can still bake them. Quantity: 6 chicken
>> thighs. That and the rice and the broccoli, leftovers for the freezer.
>>
>> 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. Baked at
>> 375F, about 20 minutes or so. I turned the dish once. YMMV. I wanted
>> the coating to be crisp and the meat very tender. That's exactly how it
>> turned out. Simple and delicious.
>
Sounds great, Jill. I've been battling a cold or allergies or
something, so I haven't cooked much in the last few days. I even ordered
a pizza for delivery today for my mother's day treat. I haven't eaten
much over the last week so it was a nice treat.

> 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.
>
Agree, mashed taters.

>> Nope, no pics.
>
> No pics? You suck, Jill. That means you didn't really make this
> meal. ;-D
>
> 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.
>
I tend to cook dark meat longer like you do, too. It makes the meat so
much more tender.

> G.
>


--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

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