I had for really nice big fat skin on chicken thighs in my freezer and decided to thaw them out and prepare a meal for grandpa and I. When I got them out of the freezer, I noticed a container labeled “Meatball sauce” also in the freezer. Inspiration struck!. I thawed both out and prepared a really tasty chicken dish with them.
I seasoned the thighs liberally with Lawry’s Seasoned salt then quickly browned them in about 1 tablespoon of olive oil in a heat proof skillet. This only took about 5-7 minutes. Then I poured the thawed sauce over them and placed them, uncovered, in a preheated convection oven at 350 degrees and baked them for 1 hour. The cooking time will vary according to how big your thighs are but these were really big ones.
The result was a beautifully dark brown, tasty chicken dish. Because the leftover sauce was flavored with beef, onions and lemon, the chicken was rich and had a complex flavor. The sauce was leftover from the SWEET & MEATBALLS recipe on page 221 of the cookbook.
It’s just so hard for me to throw away good sauces. When the meatballs were all gone, there was all this yummy sauce just begging to be kept and used on SOMETHING!
The lesson in all this is not to waste all the precious ingredients and leftovers from your meals. Freeze the broth from sauteing chicken for sauces later, save your little bits of veggies for soups and stews, etc. You get the idea.
In the picture you will see that I served this chicken with baked sweet potato and oven roasted vegetables.
— Grandma Sue