Bake the chicken in an open baking pan at 350° for about an hour. Season before baking, in any way you like with fresh or dried herbs, re-hydrated onion and pepper flakes, or a light coating of barbecue sauce. Cook, poking the chicken, then basting it occasionally, until a fork inserted comes right out, very easily.
Serve now, or cool, portion, and put in ziplock bags and refrigerate or freeze, for future use. This turned out so well as a 'cook-ahead' for future dinners. I'll have to do this more often. Today I had this for a late lunch with vegetables. For just me, I chopped up:
Serve now, or cool, portion, and put in ziplock bags and refrigerate or freeze, for future use. This turned out so well as a 'cook-ahead' for future dinners. I'll have to do this more often. Today I had this for a late lunch with vegetables. For just me, I chopped up:
1 med. red potato
1sm. white onion
1 purple shallot
1T butter
1c frozen okra
Saute' the first group of ingredients until the onions are a little translucent. Add the okra, and a little water if needed, cover and simmer on low heat for 5 minutes or so. Add one piece of cooked chicken, cover and continue to heat until the frozen vegetables are cooked and the chicken is heated through. . .Lin
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