This encrusted chicken is crispy, crunchy and satisfying. It's best used as an entreé, but you can cut each thigh into pieces and put the pieces on skewers to make an appetizer.
The recipe calls for chicken thighs because they are the juiciest. But you can also use breast meat if that's what you have available.
5 tablespoons vegetable oil
3 cloves garlic
1 tsp dried thyme
1 tsp dried oregano
7 oz pecans
1 cup all-purpose flour
1/4 cup unsalted butter
salt and pepper to taste
- Preheat oven to 375 degrees Fahrenheit.
- Chop the herbs, garlic, and pecans into a coarse flour-like mixture.
- Add salt and pepper to the mixture.
- In a separate bowl, beat...
See the full directions on my site
This deliciously creamy one pan chicken and beans makes a delicious dinner. It's creating something with all of your senses.
2 15-oz cans Great Northern Bean - or any other bean - drained and rinsed - mash half the beans with a fork or potato masher and set the other half aside
1 10-oz can diced tomatoes and green chili
4 oz cream cheese
1 c celery, chopped
1/2 c shallots or onion, chopped
3 cloves garlic, minced
1/2 c parsley, chopped
1 c chicken stock, or more as needed
1 Tbsp chili powder
1 tsp cumin
1 Tbsp olive oil
salt and freshly ground pepper