Easy chicken bake is an old-fashioned meal

February 13, 1991

Easy Sunday Chicken Bake A shallow 2 1/2 - to 3-quart baking dish (with cover)

Non-stick cooking spray to coat dish

1/4 cup corn oil margarine, plus 2 tablespoons melted margarine, divided use

1 can (16 ounces) whole kernel corn, with liquid

3 cups seasoned cornbread stuffing mix (see cook's notes)

Optional: 2 tablespoons cream sherry

2 to 2 1/2 pounds chicken thighs (6 pieces), skin and fat removed

3/4 teaspoon summer savory

1/2 teaspoon thyme

3/4 teaspoon paprika

Salt, freshly ground black pepper

Cook's notes: You may double this recipe. Three cups of cornbread stuffing mix is equivalent to about 6 ounces of dry, seasoned crumbs or cubes.

If you wish, the dressing can be "gussied up" with any additions you wish: Diced celery and/or onion can be added, as can raisins, sliced mushrooms or chopped bell pepper. Experiment.

Preliminaries: Coat the baking dish with the non-stick spray. Heat the oven at 350 degrees.

Procedure: First, assemble the dressing. Melt 1/4 -cup margarine in a two-quart saucepan over medium heat and stir in the corn along with the liquid from the can. Immediately stir in the stuffing mix, blending thoroughly. It will be just moist; as chicken cooks, juices will seep through the dressing. Spoon mixture into the baking dish and lightly pat down. Reserve.

Arrange chicken pieces atop the dressing, completely covering the cornbread mixture. Drizzle two tablespoons melted margarine over the chicken. Sprinkle savory, thyme, paprika over the chicken, then sprinkle with salt and pepper to taste.

Cover tightly and place in center of preheated oven. Bake 25 to 35 minutes, or until almost cooked through. Remove cover and cook another five to ten minutes, until top is browned. Serves six.

Lemon Butter Broccoli

1 1/2 to 2 pounds fresh broccoli (2 medium-large heads)

1 cup water or chicken stock

Salt, if desired

3 tablespoons butter or corn-oil margarine

Juice from 1 lemon

1 1/2 tablespoons soy sauce

1 1/2 teaspoons grated lemon rind (yellow part only)

Optional garnish: 1/2 cup toasted sliced almonds and/or 3 teaspoons sesame seeds

Cook's notes: This recipe aims to provide larger than average portions of luscious and nutrient-rich vegetable. You may wish to reduce the quantities -- or chill any leftovers for later use. It's good served over a little pasta or brown rice first tossed with additional butter and soy sauce.

Procedure: Remove the tougher ends of the broccoli stems, about one-third of the way up from the stem ends. Cut the broccoli into six large spears.

In a large skillet with a tight-fitting lid, bring the water to a boil then salt if desired. (Chicken stock is typically already seasoned and sufficiently salted.) Add the broccoli spears in a single layer, cover tightly and bring to a full boil. Reduce heat to simmer and steam through -- about three to seven minutes, depending upon the thickness of pieces and degree of doneness you prefer. Do not overcook, or vegetable will grow mushy and/or develop a strong and unpleasant flavor.

Meanwhile, melt the butter in a small saucepan over medium-low heat. Stir in the lemon juice and soy sauce. Remove from heat and stir in the grated rind.

When broccoli is al dente (just tender through) drain thoroughly. (Cooking liquid can be refrigerated for later use, in soup, sauces or stew.) Return to pan and toss with the Lemon-Butter Sauce.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.