This chicken in a hurry sometimes also called chicken hurry is perfect for a busy weeknight dinner. I just love recipes like this one that our parents and grandparents had to come up with to make our dinners quick but still delicious enough for a big hungry family. Let me tell you this dish packs flavor and results in a perfectly made and wonderfully tender dish.
What Is Chicken in a Hurry?
I have to say that when my friend told me about this recipe I was very skeptical. This is one of her mother’s recipes that she used to make for dinner all the time and when she first told me ingredients in it, I questioned it. You mean you don’t mix everything together and pour over the chicken? I just couldn’t wrap my head around it. But being the foodie that I am, my rule is to always try something once and if I don’t like it, well then at least I can say I tried it. So we made it and I’m glad I did! This dish couldn’t get any easier.
Ingredients In Chicken In A Hurry
Chicken – Thighs, bone in with skin on. Broth – Chicken broth is preferred, low sodium as we want to control the amount of salt in our dish. French onion soup mix – We’re using 1 entire packet of the mix for lots of concentrated flavor. Believe me you’ll want to include this ingredient. Sugar – Brown sugar gives this dish some sweetness to help round out the flavor of our dish. We want to use brown sugar as it’ll give us molasses notes and complexity. Ketchup – Really? Ketchup? Believe me don’t knock it till you try it. It’s perfectly sweet, acidic, and tomato-ey. Parsley – Chopped finely for garnish.
How To Make Chicken In a Hurry
How to Serve
The beauty about this dish isn’t just how quick, delicious, and easy it is, but also how well it pairs with so many sides! Whether you’re looking to go basic with mashed potatoes or rice, or more extravagant like polenta or kale salad, you’re bound to be impressed.
Starches
Mashed Potatoes Loaded Scalloped Potatoes Roasted Fingerling Potatoes Harvest Rice Creamy Polenta
Salads
Kale And Quinoa Salad With Lemon Vinaigrette Greek Salad
How To Ensure Your Chicken Is Cooked Through
If you’re used to only really cooking with chicken breast just keep in mind that the color of the cooked meat will be different. Chicken breast cooks from pink to white whereas chicken thigh will cook darker, even a little pinkish even when done. So fear not if your thigh still has some color to it, as long as the internal temp is 180 F degrees you’re good to go!
Some Tips
Leftovers
Fridge
Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
Freezer
Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Craving More Chicken? Try These Delicious Recipes
East African Braised chicken Crockpot Thai Chicken Thighs Sesame Garlic Chicken One Pot Chicken Drumsticks with Beluga Lentils Baked Garlic and Ginger Chicken Drumsticks Lemon Pepper Chicken Korean BBQ Chicken Oven Baked Chicken Thighs Smothered Chicken Chicken Adobo Jerk Chicken
