How to Make Inexpensive, Easy, Make-Ahead Boneless Skinless "Sunday" Chicken Thighs
This recipe has no real name, but I often refer to it as "Sunday Chicken Thighs" even though the preparation is easy enough for a weeknight. The thighs sit in the refrigerator in a marinade of garlic, mustard, bacon crumbles, and a little white wine, and then go into the oven when you're almost ready for dinner. After 35-45 minutes the thighs come out of the oven tender, well-seasoned, and incredibly delicious. The chicken juices go well on top of rice, couscous, or potatoes. This is an simple recipe, and any leftovers make great lunches. Enjoy!
Sunday Chicken Thighs -- Serves 4
1 cup of chopped onion (a medium onion)
1-2 tablespoons of chopped garlic
1/2 teaspoon of kosher salt
1/2 teaspoon of pepper
1 tablespoon of Dijon mustard
2 tablespoons of grainy mustard
2 tablespoons of bacon crumbles (from the package is fine)
1 tablespoon of minced dried parsley
1/4 cup of white wine
1/4 cup of olive oil (extra virgin)
4 - 6 boneless, skinless chicken thighs, trimmed of excess fat
Fresh chopped or torn parsley to garnish, optional
In a small bowl mix the onion, garlic, salt, pepper, both types of mustard, bacon crumbles, parsley, wine, and oil. Spritz a baking dish with non-stick cooking spray and lay the thighs in it, bottom side up (the side where the skin was not attached). Cover the thighs with half the marinade mixture. Flip the thighs over and cover them with the remaining marinade. Cover the chicken and put it in the refrigerator for at least an hour (or the rest of the day). When you're ready to cook, take the chicken out of the refrigerator and preheat the oven to 375 degrees. Bake the chicken for 35-45 minutes or until they reach an internal temperature of at least 175 degrees. Remove the thighs from the oven, sprinkle them with a little fresh parsley, if you'd like, and let the thighs cool for at least five minutes before serving them with their juices.