Recipes

Family Dinner Faves: Braised Bone-In Chicken Thighs with Savory Veggie Sauce

Hey friends! HAPPY FALL!! What better way to celebrate than with a comfort food recipe. I made this for dinner the 1st day of Fall & it was a hit!! So of course, I have to share with you guys. Check out the recipe & pics down below.

Ingredients:

4 bone in, skin-on chicken thighs

1 can of stewed tomatoes

1 can of Cambpells Harvest Carrot & Ginger sipping soup

1 can of chicken broth

2 chicken bullion cubes

1 cup canned baby carrots (drained)

1/2 white onion, (sauteed)

1/2 bag of frozen french style green beans, (cooked per instructions & drained)

Olive Oil

Plain Bread Crumbs

Seasonings-(Salt, Pepper, Garlic Powder, Onion Powder, Cumin, Oregano, Parsley)

Cooking Instructions

First, sauté the onion with a little bit of olive oil in a large frying pan, then cook and drain the frozen French style green beans according to package. Set that aside for later.

Clean & trim any excess pieces of fat from the chicken thighs. Season with salt & pepper. Add about 1/4 cup of Olive Oil to the pan you used for onions & add your chicken. You want to get a golden crust on each side. Cook for around 8-10 minutes on each side.

Next, add the can of soup, stewed tomatoes, & chicken broth. Add your 2 chicken bullion cubes, sauteed onions, and seasonings. Stir to mix. I used a generous sprinkling of each: salt, pepper, garlic powder, onion powder, cumin, oregano, & parsley.

Bring to a boil, then cover & let simmer on low for about 45 min.

After 45 minutes, add half the bag of drained French style green beans, & the can of baby carrots. Continue to simmer on low for 15 min.

After 15 minutes, remove the chicken & set aside. Add 2-3 tablespoons of plain bread crumbs & stir to thicken the sauce. Add the chicken back to the pan. Cover and let cook for an additional 5 min. After 5 minutes, remove from heat & let cool before serving.

Dinner is served!

I served this over warm Basmati rice with a side of Brussel sprouts. This dish is so filing, warm & comforting. It’d be perfect for a cold winter night! Look at those veggies & that sauce!

Hope you enjoy this recipe. Let me know if you decide to give it a try!

Thanks for stopping by,

Recipes

Spinach & Mozzarella Stuffed Chicken Breast

Hi guys! Today I’m sharing my recipe for this yummy spinach & mozzarella stuffed chicken breast we had a few nights ago. Let me tell ya…it is so good!

Recipe:

4 boneless, skinless chicken breast

1/2 bell pepper, chopped

1 green onion, chopped

1 bag of frozen spinach, thawed & drained

2 eggs, slightly beaten

1 tbsp. olive oil for sautéing

3/4 cup of shredded low moisture, part skim mozzarella cheese

*seasoning to taste (salt, pepper, garlic power, & onion powder)

 

Cooking:

Pre-heat oven to 375.  Start with sautéing the bell pepper on med high heat. Once softened, scatter the spinach around, add the chopped green onion, and season with salt and pepper. Sauté this for just a few minutes to let all the flavors mix together. Remove from heat and let cool while you prepare the chicken.

For the chicken make a pocket that you will add your stuffing to.

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Transfer your spinach mix to a small mixing bowl. Then add the 3/4 cup of shredded mozzarella, slightly beaten eggs, and salt & pepper. Stir to mix and it’s ready to add to the chicken.

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Now divide the mixture evenly between the 4 chicken breast. Arrange on a 13 x 9 baking pan and season as you normally would. I used a sprinkling of salt, pepper, onion & garlic powder.

Bake at 375 for 40-45 min. or until juice runs clear.

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Serve it up with a side of rice or mixed veggies and your meal is complete!

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Hope you and your family enjoy this recipe. Let me know if you try it out and what you think!

Thanks for reading and have a great weekend!

~The Dimestore Gypsy