By Victoria Abbott aka Mary Jane and Victoria Maffini
This is a comfort recipe in our family and it’s one that we always have in the freezer for unexpected arrivals (no names mentioned). Just thaw slightly and bake. It's also great and easy, when you have chicken thighs on hand. You can whip it up fresh and cook it in less than an hour. If you need to deliver a meal to help someone out, this one travels well and is always appreciated. Everyone loves it and we get requests from grandchildren too!
Not only that, but it’s cheap and cheerful. It’s good all year round but is especially nice on a cold and rainy night. Trust us, we have lots of those.
We don’t even remember where we got the recipe. That is lost in the mists of time. At one point it was scrawled on a file card in a little beige plastic recipe box, but we’ve made so many changes, we might not recognize it if we do ever find that card!
1 pound chicken thighs, boneless and skinless
1 cup Heinz chili sauce (plain or with peppers)
¼ cup cider vinegar or lemon
¼ cup brown sugar (you could use Splenda brown)
¼ cup chicken broth
1 tablespoon Dijon mustard (you can use dried mustard – two tsps)
Preheat oven to 350.
Bake for about 50 minutes, until sauce is bubbly and chicken is cooked through.
We all love this with orzo and a green vegetable and salad. We've served it here with quinoa salad.
We hope you enjoy this! Why not drop in and let us know what your favorite go-to or emergency recipe is.
Stay sane in the kitchen, friends!
Victoria Abbott is the mysterious collaboration between the artist and photographer Victoria Maffini and her mother, the mystery writer, Mary Jane Maffini. Strangely enough, their four book collector mysteries, The Christie Curse, The Sayers Swindle, The Wolfe Widow and The Marsh Madness
all contain lots of food.
We're really excited about the forthcoming fifth installment The Hammett Hex in October 2016.
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