Pocket Pause

I mentioned on  Facebook last week that i had stream lined the best chicken (or rabbit) recipe ever: my new go-to, fool proof, delicious every time, easy to prepare, a cinch to cook chicken/rabbit recipe! You want this recipe. I cook it almost every week. The photos in this post are of rabbit – which is a little less decadent than skin-on chicken.

As with most of my recipes, there are many variations possible with this dish. I actually fell upon this technique by accident. I was about to cook my scrumptious “shake and bake” chicken, but discovered i was out of panko crumbs! Horrors! Instead of panicking, i decided i’d try to create a bbq style chicken instead of a fried style chicken. And i’m glad i did! Strangely enough, i used KETCHUP in my first attempt. This is strange because i never use ketchup for anything and don’t even know why i had some in the fridge. It worked really well, but i like my version that uses my homemade spicy plum sauce a little better. As a note: i use my convection setting on my toaster oven for this. I think it may keep the chicken a bit moister and cook it a little faster, so always check the internal temp of your chicken before serving (at least 165 degrees). Also, i always buy whole chickens and part them myself. You can certainly buy them already cut apart. I like to leave some of the skin on, but skinless also works. This recipe can also be adapted to make chicken tenders with a significantly reduced cooking time.

So Easy it Cooks Itself Chicken (or Rabbit)

• 1 Chicken (or rabbit), quartered. Skin off or on.
• Equal parts mustard and ketchup/spicy plum sauce/bottled bbq sauce if you just have to
• Liberal shake of Garlic Powder and Smoked Paprika
• Salt and pepper

You could combine all these ingredients in a bag and squish it around. You could combine the saucey ingredients together first and add to chicken, OR you could do what i do: lay the chicken out in a pyrex, squirt the mustard, slather the sauce, coat with the spices and squoosh it all around with a spoon. I like to keep things simple.

Preheat your oven to 375 and place the meat skin side down in a pan and cook for 20 minutes. Flip and cook another 15 to 20 until internal temp reads 165. Tastes just like it came off the grill, without the accidental charring! I even translated this dish to the campfire with reasonable success. Leaving the skin on adds personal non-stick properties to the chicken, though a thin coating of coconut oil will help you with your first flip. The skin also keeps the meat moist and flavorful. I’ve prepared this both skin on and off, and like each way quite nicely.

*** This week’s featured Fiber Friend COULD BE YOURS! There actually isn’t any featured friend this week, just a recommendation that you check out Corgi Butts, a sweet blog that features Gibson the Corgi and a cute little girl-child. They’re giving away a huge gift certificate to my Etsy shop this week, so you should go and enter. ***

I just love having a “i know this like the back of my hand” recipe for cooking a staple/family favorite. What’s your go-to chicken recipe for weeknight meals?