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| CHICKEN THIGHS CASSEROLE | |
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Chicken thighs to fill 8 x 13 x 2 inch baking dish Salt and pepper as needed Liquid butter 1 (1 lb.) can sliced cling peaches, well drained 1 (1 lb.) can dark cherries, well drained 1 med. onion, sliced thin 1/2 c. chicken broth 3/4 c. chili sauce 1 tbsp. Worcestershire sauce Wash chicken and pat dry. Season with salt and pepper as desired. Place skin side up in casserole and dribble with liquid butter. Broil until skin is crisp. Combine peaches, cherries, onion, broth, chili sauce, and Worcestershire sauce. Spoon over chicken. Cover with foil and bake for 1 hour at 350 degrees or until done. If desired, flame with brandy (preferably Kirschwasser) when serving. Serves 6-8. | |
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recipe reviews #46728
Christine (Oregon) says:
This was good, but the chili sauce made it super spicy. Our 8 year old had a tough time with it. We used a red onion, and couldn't find dark cherries. Red tart cherries worked fine, but I assume the taste was different than intended. Maybe we'll use less chili next time.
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