Nowadays, when so many families find Sundays crammed with activity and as busy as any other day of the week, an old-fashioned roast chicken dinner may seem out of the question.
Easy Sunday chicken bake may not quite top the Norman Rockwell image of grandmother toting a glorious bird to the table, but this dish is every bit as toothsome and considerably less of a production.
Easy Sunday chicken bake is reminiscent of old-fashioned chicken and dressing with a couple of newfangled twists.
Easy Sunday chicken bake
Makes 6 servings.
Note: You may double this recipe; 3 cups of corn bread stuffing mix are equivalent to about 6 ounces of dry, seasoned crumbs or cubes.
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 corn bread stuffing mix (see note below)
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
Use a shallow 2 1/2 - to 3-quart baking dish (with cover). Coat the dish with the non-stick spray. Heat the oven to 350 degrees.
Melt 1/4 cup margarine in a 2-quart saucepan over medium heat and stir in the corn along with the liquid from the can. Immediately stir in the stuffing mix and sherry, 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 corn bread mixture. Drizzle 2 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 5 to 10 minutes, until top is browned.
On each plate, set a portion of chicken atop or alongside a mound of the dressing.
Lemon butter broccoli
Makes 6 servings.
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)
1/2 cup toasted sliced almonds and/or 3 teaspoons sesame seeds for optional garnish
Remove the tougher ends of the broccoli stems, about 1/3 of the way up from the stem ends. Cut the broccoli into 6 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 3 to 7 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 done, drain thoroughly. Return to pan and toss with the lemon-butter sauce.