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bored with my cut up baked chicken in sauce recipes, could use some help

I love chicken pieces baked in a sauce, but my repertoire is quite limited as I don't do dairy with meat (kosher) and my family is looking for something other than chicken in honey mustard with curry sauce or chicken in a tomato/veggie sauce. My internet searches haven't turned up anything great, too many with soups, long lists of ingredients, or browning the chicken first. I like easy. I'm interested in cut up chicken because we like both white and dark meat and this way, we get both on our plates. I really like one pot (or in my case, one pyrex baking dish) meals. Any links would be appreciated or recipes that you're willing to share. Thanks very much.

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  1. Maybe bake the chicken in a pan, saute some shallots, carrots, and garlic in the fat/juices, deglaze with white wine, reduce, and mix in tarragon at the end? Easy and sounds different than what you listed.

    1 Reply
    1. re: lamb_da_calculus

      This sounds delicious, but I'm looking for in the oven, baste, done in 45-50 minutes. Working on top of the stove takes a bit more effort than I'm willing to put in right now, but come the fall, when son is off to college, I might be more inclined to try this. Thanks for posting!

    2. This recipe is very easy and you could just leave off the cheese that's added at the end: http://www.budgetbytes.com/2013/01/sa...

      1 Reply
      1. re: juliejulez

        Yes, I like this idea. I'll just leave off the cheese. Thanks for the link!

      2. I've seen recipes for pulled BBQ chicken thighs.

        Would you be interested in chicken dishes that only involve a skillet?

        9 Replies
        1. re: cheesecake17

          I've seen a few recipes for bbq chicken, but they involved browning pieces in a pan first which I'd really rather not do. I'm looking for a one pot dish where everything cooks together. The most involved I want to be after putting chicken in the oven is basting every so often. Thanks for checking in.

          1. re: addicted2cake

            Do you use skin-on chicken?
            You can get skinless thighs, and drown them in the bbq sauce and put them in the oven. You don't have to brown them first.

            1. re: wyogal

              I use skin-on chicken with bbq sauce & don't pre-brown. Wouldn't that keep the sauce from sticking to the chicken?

              1. re: almond tree

                ?? What would keep the sauce from sticking, no skin?? The sauce would get right into the meat that way.
                I don't like wet chicken skin without browning.

                1. re: wyogal

                  No, I meant that the pre-browning might keep the sauce from sticking.
                  I marinate the unbrowned, raw, skin-on chicken in bbq sauce to coat for about an hour, then bake it, with the sauce still on.
                  The skin gets crisp & bbq-y, not wet & goopy.
                  Hope that's clearer. (Just getting over a terrible case of the flu so not 100% articulate.)

                  1. re: almond tree

                    Yes, clear now! :) Hope you start feeling better!

            2. re: addicted2cake

              I'm thinking boneless chicken thighs, BBQ sauce. Pour, cover, bake.

              Also...what about a chicken/turkey roast? Relatively simple.

              1. re: addicted2cake

                Browning is super easy and adds A LOTof flavor

            3. Chicken Marbella, google the recipe. Use no more than half the brown sugar called for, though. Most people cut back on it. I add onion to the marinade, and add the step of searing the chicken skin side down first but it's fine to just bake without searing. I recommend using a spoon to push solids from the marinade off into the liquid before baking, so they don't scorch, and so as not to cover the skin, so it browns better.

              1 Reply
              1. re: greygarious

                This could work. I've had chicken marbella before and liked it very much. Thanks for refreshing my memory. :)

              2. I often bake the chicken in Frank's hot sauce for a Buffalo flavor. Many people use margarine in wings so if it is too spicy you could cut it with that. If Frank's is not kosher, chowhounders on the kosher board might have a good substitute to recommend. We also do it in soy sauce or Italian dressing.

                1 Reply
                1. re: calliope_nh

                  As long as there isn't any meat in Frank's hot sauce, I could give your suggestion a try, or find a meatless hot sauce. Soy and Italian dressings (minus cheese) would work. Do you have a recipe(s) I could follow? Thanks!