Foody Goody

Last time I went to the grocery store chicken thighs were WAY CHEAP so I got a bunch of those instead of the cheap boxed crap I live off of at home, and I've been reminding myself how fucking awesome it is to cook in a kitchen where everything is where I expect, lol.

And dinner the last two nights has been SO AWESOME I'm going to share. YAY FOR YOU.

Last night:

2 chicken thighs (~1 1/4 lbs of chicken)
1 15 oz can Libby's Tropical Fruit Salad (take out the bananas, trust me)
Pinot Grigio (courtesy sidewinder)
Chili Powder

Preheat oven to 400°. Pour fruit salad, liquid and all, into an 8x8 pan. [This is where I would've eaten the banana slices had I taken them out]. Add chicken. Plop in the chicken. Stir shit around to make sure the chicken gets all fruit-salad-juicy. Pour wine - however the Hell much you want, it's really just a failsafe because there isn't enough fruit salad juice to keep the chicken moist and it's tastier than water. I used almost a full glass and it overwhelmed the fruit a little - over the whole shebang. More stirring. Dip finger in juice/wine to taste before remembering raw chicken =/= bad for ingesting. Sprinkle in chili powder (I used an assload because I <3 chili powder), stir it up a little more, and then dust everything with a little chili powder again. Bake 45 minutes. Groan when you pull it out and realize there's chili powder baked onto the pan and you have to wash it. To up the classy factor, accompany with more pinot grigio in a coffee mug with your first initial. (Bonus points if the initial is chipping away)

Tonight:

2 chicken thighs (~1 1/4 lbs)
The inch or so of Jim Beam left in the bottle (Again, courtesy sidewinder <3)
Ken's Sweet Vidalia Onion Dressing

Marinate chicken in bourbon and dressing (dressing amount subject to...however much you want. I AM SO EXACTING. I gave the bottle one good splash into the bourbon in the bowl, so it tasted just lightly like onion. The bourbon burn almost overwhelmed the onion) overnight. I mixed all this up while I made last night's dinner, so it marinated for a little over 24 hours. Slosh everything into last night's 8x8 pan, washed while the oven prehated to 400°. Bake for 45 minutes. I actually set the timer for 50 minutes so the skin would crisp up a little more, and just turned the oven off when there were 5 minutes to go. Surprisingly delicious with store-brand Mac and Cheese.

I still have 2 1/2 pounds, which will be split in some way between chicken salad (made with chicken boiled in Earl Grey, which I've been told is surprisingly delicious) and pineapple chicken. Woohoo funtimes.