Beef and Chicken Thighs Recipe

Ingredients

1/4 cup olive oil

2 onions, thinly sliced

1/2 cup white wine

2 tablespoons chopped celery

1 tablespoon minced garlic

2 tablespoons chopped fresh parsley

1 tablespoon salt

1 teaspoon dried basil

1 small tomato, chopped

1 cup Italian bread crumbs

1 teaspoon lemon juice

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

Directions

Heat olive oil in a medium or large skillet over medium heat. Saute onions in olive oil until golden. Remove from skillet and place in a medium bowl. Stir in white wine, celery, garlic and parsley. Mix in salt, basil, tomato and basil. Scoop into dutch oven dish. Sprinkle with bread crumbs and sprinkle with lemon juice. Cover and chill in refrigerator, turning once.

Preheat oven to 350 degrees F (175 degrees C).

Bake 20-25 minutes in the preheated oven or until the chicken is cooked through. Turn chicken breasts and cook on both sides for 5 minutes. Remove from oven and let cool totally. Cut chicken into 4 pieces. Place them in a 9x13 inch baking dish.

Meanwhile microwave bread crumbs in microwave for 2 minutes. Mix the lemon juice, parsley, salt and basil together and microwave for another minute or so. Sprinkle with tomato mixture. Cover and let cool completely.

Arrange dutch egg laid chicken on baking dish. Brush melted bread crumbs over the chicken and sprinkle with lemon juice.

Bake uncovered for 40 minutes and chicken breasts for 20 minutes. Cook for 10 to 15 minutes more, turning once, until internal juices from the chicken run clear. Turn and serve with vegetable mixture.

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Comments

CRYSTiLSHii writes:

⭐ ⭐ ⭐ ⭐

I made it with Wild Rice and Cashews, and the results were AMAZING. The cashews really add a great texture to the sauce. I used a food processor for the chopping (finally a crockpot!) and it processed to perfection. I sprayed some Pam on a baking dish (a little too thin for my taste) and broiled it for about 5 minutes, stirring it every half hour. The beef was tender and juicy, and went in perfectly with the creamy peanut butter. The next time I make this, I'm going to try it with other meats, since I only had 3 slices of beef to use up, and I didn't have much left over.

drama_qaaan writes:

⭐ ⭐ ⭐ ⭐ ⭐

After I cook the beef and chicken, I puree it according to the package directions. I put it in a food processor for a few seconds to chop it into chunks. I put it all in a casserole dish, not the casserole, for the last 30 minutes. Then I take the beef out, and while it's cooking, I puree a sauce (maybe lemon or lime juice) to add more flavor. After the beef is out of the casserole dish, I drain the liquid and put it all back in the recipe to cook another 30 minutes. It turned out great!

cloys00 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I made this for a luncheon and it was extremely delicious. I left my measurements and time stamped the baking sheet as I made it, so I didn't run into any problems.