We all have a “go to” recipe. It’s a must for the days when the evening gets away from you, for when you are trying to do too many things at once, for when cooking seems like too much. This chicken is so incredibly easy, so incredibly tasty. I’m sure you’ll add it to your “go to” list as well. PS – This is not healthy my friends, just a warning.
2 sticks butter
Juice of 2 lemons
1/4 tsp salt
4 tsp minced garlic
4 Tbs worcesteshire sauce (such as Lea & Perrins)
4 skinless, boneless chicken thighs
4 whole chicken legs (original recipe calls for 24 whole chicken thighs, but that’s too much for us. I’ve adjusted it to please the adults, by adding the thighs, as well the kids, who get the drummies)
Preheat oven to 450°. Line baking sheet with aluminum foil.
Melt butter in a saucepan. Add lemon juice, salt, garlic, and Worcestershire sauce and stir. Set aside.
With metal tongs, dip chicken one by one into the butter mixture and place on baking sheets. Once all of the chicken is coated and on the baking sheet, take a pastry brush and give them another coating of mixture.
Bake for 30 – 35 minutes, turning them over and basting one more time after about 15 minutes. For more color, turn on the broiler for a couple of minutes. Remove when golden brown. Serve immediately with rice or potatoes.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Serves 4 – 6
Total time: 40 minutes
*Derived from Ree Drummond’s Spicy Roasted Chicken Legs
I love beef stroganoff, and it seems that there are so many different recipes out there with the smallest change making a huge change if flavor. What attracted me, though, to this recipe from Gimme Some Oven was it’s 30-Minute timeframe. While this did take me a little longer than 30 minutes, it was so worth it! And between you and me, I think the reason it took longer was completely my scattered fault. I just can’t seem to get my ducks in a row, and if I finally get them in a row, they certainly don’t stay that way! There were some substitutions I made to make it a little healthier or I was missing an ingredient. There are also many ways you can make this healthier, instead of steak, you can use sliced chicken or turkey. Or, if you are vegetarian, sub mushrooms and use vegetable broth. All in all, a wonderful weeknight dish!
1 lb wide egg noodles
4 Tbs butter, divided
1 ½ lb thinly sliced steak (I bought the fajita sliced steak in the meat department. They also have super thin carne asada style)
1 white or yellow onion thinly sliced (I used a small one, the size depends on your enjoyment of onions)
4 cloves garlic minced (As always, I used the pre-minced from Spice World)
1 lb sliced mushrooms (You can use a mixture of different kinds of added flavor)
½ cup dry white wine (or you can just use more beef broth. I had the wine, but it fell into my mouth . . . )
1 ½ cups beef broth
1 Tbs Worcestershire sauce (thanks to the kids experimenting, I didn’t have any. I used A-1 instead and it brought a very nice, unique flavor)
3 Tbs flour
½ cup plain low-fat Greek yogurt (or you can use light sour cream, the yogurt added a different flavor)
Salt and pepper to taste
Chopped fresh parsley, as optional garnish
Cook egg noodles in boiling water according to package directions (Gimme Some Oven recommends actually adding the egg noodles to the water at the same time that the beef broth is added, and this is a perfect recommendation for timing!)
As pasta water is coming to a boil, melt 2 Tbs of butter in large saute pan over medium-high heat. Add steak in a single layer and season with salt and pepper, let it cook for 3 minutes without turning to get a good sear. Remove the steak from pan with slotted spoon, transfer to a separate dish. Discard the cooked butter from the pan.
Return pan to heat and add remaining 2 Tbs butter. Once melted, add onions and saute for about 3 minutes. Add garlic and mushrooms, stir to combine. Continue sauteing an additional 5-7 minutes, or until mushrooms have through and onions are soft. Add white wine (or broth) and deglaze pan. Let mixture cook down an additional 3 minutes.
In a separate bowl, whisk together beef broth, Worcestershire (or A-1) sauce, and flour until smooth. Pour the broth mixture into the pan and stir to combine. Let simmer for 5 minutes, stirring occasionally. Next, stir in Greek yogurt (or sour cream) until combined. Finally, stir in cooked steak.
Serve over egg noodles, garnished with parsley if desired.
Wine Pairing Suggestions:
Total time: About 40 minutes