My Sisters Chicken
Posted on 16/08/2010
8 chicken thighs
1 pkt Vitarium bread mix
carton sour cream
1 tsp GF Worcestershire sauce
1 tbls chopped chives or parsley
Salt & Pepper
2 tbsps butter
Make up a loaf of bread using Vitarium Bread Mix. When cold process the loaf in a food processor to make fresh breadcrumbs. TIP: This can be done a couple of days before. I always have some made and in the freezer ready for use. These are far better than the harder ready packaged crumbs for this recipe. Also, you can add lemon zest, orange zest, herbs, nuts etc when processing depending on how you want to use them. Crumbs processed with some orange zest and crushed nuts are fabulous lightly toasted in a dry pan and used to coat balls of ice-cream.
Mix the carton of sour cream with the Worcestershire sauce and zest of half the lemon, salt and pepper. Trim excess fat off thighs and coat in the sour cream mixture, cover and leave in fridge for 3 hours if possible. Half an hour if pressed for time. Set oven at 180C. TIP: Chicken thighs give a better result than breast fillet, lovely and moist, just cut off the excess fat and you have a lean meat dish as a result when baked.
Coat the chicken in the breadcrumbs and place on a baking tray. Melt the butter and drizzle over the chicken. Bake about 50 minutes. TIP: This chicken can be "dressed" up or down. makes an elegant lunch with salad and lemon wedges, is great for dinner with asparagus, glazed carrots and smashed potato. Or, just a family dinner with 3 veg!