Onion Baked Chicken Thighs

In 1993; Campbell’s Soup put out their Quick and Easy Recipe Cookbook. Now they may have published hard-sided cookbooks before this; and maybe they still do. All I know is that mine is from 1993. And now that we’re “stuck” inside more; I’m pulling out some recipes from the past to shake things up a bit. Gotta get creative since most of our meals are home-cooked these days. Think of it as going back to my roots if you will.

Hubby has always been a dark-meat eater when it comes to chicken. For the longest time Kiddo and I were the white meat eaters. That worked out well since the whole chicken was eaten one way or the other. But I’ve got to tell you, over the years I’ve grown partial to dark meat. It has more chicken flavor. More and more; as food is mass produced; the flavor profile has become homogenized.  It takes more seasonings and spices and sauces and you name it to get anything worth eating. Sure; you’re body might be nourished, but your lips and tongue are wondering where all the flavor’s gone. Give me something with flavor; and it doesn’t take much for me to feel satisfied. Give me something boring and I can graze for hours; still looking for that sense of fulfillment.

This chicken dish is packed with flavors. For one thing, you are starting with thighs, so that’s got flavor right out of the gate. Breaded with dried onion soup, bouillon granulates and Italian breadcrumbs; we are talking an explosion of taste. And then drizzled with butter – oh my!

Onion Baked Chicken Thighs
1 pouch Dry Onion Soup Mix
1/2 teaspoon Chicken Bouillon Granulates
1-1/4 cups Italian Breadcrumbs
Black Pepper to taste
1 Egg
2 tablespoons Water
12 boneless Chicken Thighs
3 tablespoons Butter

Heat oven to 400-degrees. Line a 15-inch by 9-inch rimmed baking sheet with foil; set aside.

Empty soup mix into a plastic bag such as a sandwich bag. Crush the soup mix with a rolling pin. On waxed paper, combine crushed soup mix, bouillon granulates; breadcrumbs and pepper. Set aside.

In a shallow dish or pie tin, beat egg with water to thin. Dip chicken thighs into the egg mixture; then coat with the breadcrumb mixture. Arrange breaded chicken the prepared rimmed baking sheet.

Melt butter; drizzle butter over the chicken pieces. Place baking sheet in the heated oven and bake for 20 minutes or until chicken is no longer pink.

Serve chicken with steamed asparagus or green beans and garlic mashed potatoes or rice pilaf. Perfect easy supper.

Note: The left-overs warm up easily for a second meal later in the week or a satisfying lunch. These make for a satisfying cold chicken sandwich on sweet Hawaiian rolls. A little mayo, some green leaf lettuce and wow, that’s a picnic just waiting to happen.