8 tablespoons butter, divided
1 tablespoon chili powder
16 boneless, boneless thighs
4 teaspoons Worcestershire sauce
1 teaspoon salt
2 tablespoons paprika
2 teaspoons Worcestershire sauce
1 teaspoon enchiltephes (optional)
1 teaspoon Dijon mustard powder (optional)
1 clove garlic, minced
4 cups parsnips, chopped
Preheat oven to 375 degrees F (190 degrees C). Butter wooden spoon medium dry.
In a large bowl, combine butter, chili powder, boneless beef and Worcestershire sauce; pour in the rest of the chili powder, paprika, salt, paprika and Worcestershire sauce. Stir pepper into the mixture, and pour into a lightly greased shallow baking dish. Sprinkle the Dijon mustard over the chicken mixture. Top with Garlic and Parsnips, and seal the pan.
Bake in the preheated oven for 60 to 90 minutes; until chicken juices run clear.", so keep an eye on it don't burn!
⭐ ⭐ ⭐ ⭐ ⭐