Well, today, I made a lovely oven roasted dinner for my men folk, left it on the stove top covered with foil for them to eat when they got home then I left for work. So I returned home, hubby had gone to a banquet he forgot to remind me of and son didn't notice the meal on the stove and cleaned out frozen sausage links for tomorrow's breakfast.
My Gut Reaction? What does a lady do? Laugh about it, and say, we'll eat it tomorrow. Then hubby says, Oh, not me, I've got to go out of town for a Boy Scout meeting tomorrow morning, and I'll be back late tomorrow night. Laugh again, sigh.
Here is the wonderful meal, which I'll eat and share with my sons and mother:
Oven roasted skillet chicken and rice.
6 boneless chicken thighs
1 small onion, sliced
1 cup jasmine rice (you can use brown rice)
1 can chicken broth, about 16 ounces
fresh cleaned asparagus spears-1/2 bunch was about a dozen spears
red pepper flakes
garlic powder
salt
curry powder or
other seasonings of your choice
about 1/4 cup olive oil
Rinse and dry chicken, slice onion. Preheat oven to 400. Pour oil into skillet warmed on medium on stove. Brown chicken and remove to platter. Add onion and saute till golden. Remove to platter with chicken. Add rice, brown till golden. Return chicken and onion to skillet. Pour broth over chicken. Place seasonings over chicken, place asparagus on top. Cover with foil for first 30 minutes of baking. Place in hot oven. Bake 45 minutes to an hour until thermometer readings show chicken is done, or until juices run clear, not red.
This is delicious and seasonings and vegetables can be changed to suit your taste.
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