In article <[email hidden]>,
JWBH said:Novice taking first step into oven cooking. I've got four chicken thighs
and my
intention is to put them (with the skin on) in one of these plastic roasting
bags, then 'microwave' them for a while to get the heat into them (to save
the
greater amount of electricity the conventional part of the oven uses). Then
to set the conventional part of the oven at 200 c for say half an hour to
get that 'oven cooked' taste.I also thought I would throw in a bit of olive oil and crushed garlic into
the bag. Is there anything I might best add or do differently ? thanks.
Late as usual. Chicken thighs are my favorite part of the bird. Easy and
delicious (I think so anyway) Teriyaki Chicken:
1 - 3 (or more) garlic cloves, sliced
1 - 2 tablespoons soy sauce
white wine or water to 1/2 inch in baking dish
as many chicken thighs as will fit in single layer of baking dish
(I suggest that you use a pyrex loaf dish, also good for meat-loaf, or
an 8" x 8" pan. "Planed-overs" are good cold too.)
(Optional) wrap each thigh with a rash of bacon and secure with toothpick
(nutritionally, not a good idea but, lord, does it taste good)
If you don't use the bacon, add 1 - 2 Tbl of vegetable oil to cooking
vessel.
Cook at 350 F for 1 hr., turn chicken over after 30 min. Check liquid
level at 45 min and add enough water to keep from going dry.
My toaster oven leaves just enough room for a baked potato, which I rub
down (lightly) with butter and then wrap in tin foil. Baking nails
help speed up the potato baking process.
Serve with green salad and (optional) dry red wine.
The whole thing takes about 10 -15 min. to prep. and an hour to cook.
- Bill
Cloribus gustibus non disputatum (mostly)