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Recipes
Baked Chicken and Vegetables
Ingredients:
1 package Sanderson Farms® Pick of the Chick (3 split breasts with ribs, 3 drumsticks, 3 thighs)
1/2 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/4 cup sherry cooking wine
2 tablespoons cornstarch
1 (14.5-ounce) can crushed tomatoes
1/3 cup chopped onion
3 cloves garlic, minced
1 bay leaf
Cooked rice
Preparation:
1. Preheat oven to 375°F.
2. Combine salt, black pepper and thyme.
3. Sprinkle half the seasoning mixture over chicken.
4. Mix sherry and cornstarch in a small bowl.
5. Add tomatoes, onion, garlic, bay leaf and the remaining seasoning blend.
6. Pour sauce mixture into greased 9.5 X 13.5 X 2-inch (3-quart) baking dish.
7. Place seasoned chicken over sauce.
8. Bake, uncovered, in preheated 375°F oven 1 hour and 10 minutes or until chicken is to an internal temperature of 190°F.
9. Serve with rice.
Yield: 9 servings.
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Baked Chicken and Vegetables
