Use a homemade dressing to create this moist Russian Baked Chicken
Sometimes you just need some comfort food, something baked, something stick-to-your ribs delish. But you also need dinner the kids will love and you need it in a hurry. Make-ahead sauce to the rescue! This easy baked chicken uses my Homemade Russian Dressing as a base for a quick sauce resulting in tender, moist, meaty goodness. This dressing can be made ahead and stored in the refrigerator for up to 2 weeks in a sealed jar. Great to have on hand when you need that quick dinner, dip, or salad dressing.
I find skinless, boneless chicken thighs are a great family meal-maker. They are super flavourful, easy on the pocket book and ready-to-cook. Plus they’re naturally the perfect portion size – one for kids, two for adults.
This recipe makes a rich sauce which is perfect to serve over brown rice or quinoa so you can soak up every delicious drop! With a few veggies on the side, you have dinner with no effort at all. The kids are going to love, love, love ya…
One more thing…
I launched a new look for the blog on the weekend. I would love it if you could leave your comments. It’s a work in progress, so come back to check out how it’s improving over the next months. I hope you like it, the goal was to make it much cleaner with an easy-to-find recipes library. I’ll be posting new recipes (that don’t appear in the magazine) every Monday and Thursday. Just click the SUBSCRIBE button to the right to receive them by email.
- 1 cup Homemade Russian Dressing
- 2 Tbsp mango chutney
- 4 Tbsp water
- 6-8 skinless boneless chicken thighs
- 3 Tbsp finely minced fresh parsley
- Freshly ground pepper
- Preheat oven to 350ºF.
- Combine dressing, chutney and water in a 9" x 12" baking dish.
- Arrange chicken thighs in the dish, turn to coat well in sauce.
- Bake, uncovered, for 45 minutes until cooked through.
- Remove from oven and garnish with parsley and pepper.
If you make this recipe, be sure to snap a photo and hashtag it #EIEOmag. I’d love to see what you cook!