I've been on a kick of baked chicken thighs lately, and it's what felt comfortable to me on this Saturday night. I shook it up a bit, before I baked it, by applying my friend Cindy Coulson's spice and bread crumb coating to the chicken after dipping it in Dijon mustard. This has been great both on pork chops and on chicken. Tonight was no exception! I returned to homemade mashed potatoes and added peas to the side as well.
No comments:
Post a Comment