Flour + Water Slurry (for optional gravy thickening)
Chicken broth / bullion (maybe need it for sauce)
Trim the excess fat off the chicken thighs,
Season the 4 chicken thighs on all sides with salt, pepper, and thyme (or any other spices/herbs you think might go well)
Heat a large skillet or cast iron pan over high heat to get it nice and hot (but not all the way to smoking in the case of cast iron). The pan will be going into the oven, so keep that in mind. If you don’t have an oven-safe pan then you could use a baking dish or whatever.
Place the 4 chicken thighs into the pan, skin side down
While the chicken thighs brown, cut the onion into 4 large slices like you’re making large onion rings, but keep them together in one piece.
When the chicken thighs are browned, remove them from the pan, place the 4 onion rounds into the pan, and then place a chicken thigh, skin side up, on each. (you can also do this without having to remove the chicken from the pan bu stacking them all together and working your way around the pan building the onion+chicken stacks – I always save creating a dirty dish when I can!).
While the chicken and onions cook, start some rice.
Remove the chicken when it reaches whatever temperature you like your chicken at (165 degrees fahrenheight is the official temp, but I usually go a tad higher since my gauge might be in a weird spot, and chicken thighs are much more forgiving to a little more heat than breasts).
Place the chicken and onion rounds (carefully! They will want to fall apart) on a plate under some foil to let it rest / stay warm).
Pan Sauce / Gravy
Place the pan the chicken was in back on the stove with high heat. It should have plenty of juices and fat from the chicken.
Add about a cup of orange juice and a tablespoon of mustard (this is relative, the actual amounts will depend on how much juice you have in the pan).
Mix these together and then taste it. You may have to:
Add more salt and pepper
Add more orange juice or mustard if one or the other is overpowering
Add some chicken bouillon / broth if there’s not enough chicken flavor.
When it tastes right you can now optionally add some flour/water slurry to thicken it up, or leave it the way it is.
I like to serve it on a bed of rice, then the chicken, topped with one of the onion rounds, with sauce over the top. You can also go rice > onion > chicken > sauce if you want to show off the chicken more and make sure the skin stays crispier, but in my experience both will result in the skin not staying “crispy”, so why not put the large onion slice on top since it’s really almost more of a feature of this recipe – it’s the thing that’s “a little different”.
Serve with a side salad, or whatever vegetables you want.
Almost an entire box of ziti (or your favorite pasta)
1 Can Tomato Soup
1 or 2 garlic cloves, finely chopped
Ground Black Pepper
Get a nice big pot of water boiling with some salt (if it tastes like tears then it’s probably salted about right), although, the soup has plenty of salt in it too, so you could salt the water a bit less in this case if you want.
Brown beef in pan.
Around this time also put your pasta in the water (which should be good an boiling by this point)
When the beef is about 80% cooked, add in the garlic. You don’t want the garlic to brown, but you do want to sweat it a bit. Might as well throw a few grinds of black pepper in there as well.
When fully cooked, remove beef and drain off excess fat. You can put the beef back into the pan to keep warm if you want while you wait for the pasta to cook. If you’ve timed it well, it should be pretty close to done.
When the pasta’s done, drain it and then add back into the big boiling pot. Add the beef mixture to this pot, as well as the entire can of tomato soup. Season with additional black pepper if you want.
Mix well and serve immediately with some garlic bread of something (I like it best when it’s screaming hot).
To borrow some words from my old roommate whose father cooked meals for a firehouse, this is one of those things that can be cooked “hot and a lot” for a group of people. Super simple, easy, and fast.
This can be cooked in 30 minutes and be ready to eat. In Matt’s words, his father used to make this for the Fire Station where he worked because it can be made and served “hot and a lot”. I don’t actually eat the broccoli, I really just like the flavor it adds, so depending on how much you want it cooked you might add it at a different time in the process.
Chicken breasts cut into bite-size pieces.
1 Onion, sliced.
1 Pepper, sliced.
1 Jar store-bought chicken gravy
1/4 cup White Wine (guessing on quantity here)
2 – 3 Tbsp Olive Oil
Red Pepper flakes (add as much or as little as you want)
Salt / Pepper
Get water and pan for egg noodles ready.
In large skillet, cook onions and pepper over medium heat in olive oil until onions start to turn clear. Add chicken, cook until mostly cooked-through. Try not to let onions brown.
Add red pepper flakes to taste.
Add gravy and white wine, let cook more to burn off alcohol. Turn heat down to simmer, cover and let cook until desired doneness.