Chicken Anna <--don't ask me why?!
--This is a ‘quick-prep’ dish that is tasty at home or 'in the field'. You can prep and foil this dish beforehand. These measurements are like your grandma used to cook. A little of this and this much of that! Adapt to your liking.
In a baking tin OR glass casserole dish if you are fancy!
package trimmed chicken thighs - bone-in
1 Box breakfast sausage links (Mrs. Jones - pork with skin, or similar) - Frozen
#5 quartered new potatoes
Pepperoncinis (I usually add about 10 - I like HOT) with 2 or 3 tablespoons juice - again, to your liking
1/4 cup White wine
quick squeeze of lemon
Black pepper - a couple of turns
Shrooms, if you desire, I do NOT PARTAKE
a bit of chicken rub
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Fill bottom of tray with chicken thighs.
2. Cut Sausage links in half with scissors or knife. Drop sausage on top of birds.
3. Put quartered spuds on top of birds and sausage
4. Put pepperoncinis around the outside of spuds - pour liquid over all
5. Add wine - 1/4 cup for the dish -- a NICE GLASS for yourself!
6. Squeeze lemon ~~ couple a' pepper turns
7. Mushrooms if you desire
8. Sprinkle a bit of chicken rub
9. Foil tray
10. Bake (or smoke) until birds are cooked - 170degrees
--This is a ‘quick-prep’ dish that is tasty at home or 'in the field'. You can prep and foil this dish beforehand. These measurements are like your grandma used to cook. A little of this and this much of that! Adapt to your liking.
In a baking tin OR glass casserole dish if you are fancy!
package trimmed chicken thighs - bone-in
1 Box breakfast sausage links (Mrs. Jones - pork with skin, or similar) - Frozen
#5 quartered new potatoes
Pepperoncinis (I usually add about 10 - I like HOT) with 2 or 3 tablespoons juice - again, to your liking
1/4 cup White wine
quick squeeze of lemon
Black pepper - a couple of turns
Shrooms, if you desire, I do NOT PARTAKE
a bit of chicken rub
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Fill bottom of tray with chicken thighs.
2. Cut Sausage links in half with scissors or knife. Drop sausage on top of birds.
3. Put quartered spuds on top of birds and sausage
4. Put pepperoncinis around the outside of spuds - pour liquid over all
5. Add wine - 1/4 cup for the dish -- a NICE GLASS for yourself!
6. Squeeze lemon ~~ couple a' pepper turns
7. Mushrooms if you desire
8. Sprinkle a bit of chicken rub
9. Foil tray
10. Bake (or smoke) until birds are cooked - 170degrees
**if oven only – cook at 350*
11. Quick broiler before serving (if available)
11. Quick broiler before serving (if available)
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