Alice’s Chicken: Brandi Style

I have had a hankering for Alice’s Chicken for quite a while.  I’m still cooking from my July OAMC but since my surgery is coming up, I’m cooking out of my pantry and fridge to help save those meals for when we need them.

I have no boneless skinless chicken because I used it all in my OAMC.  I have drumsticks but that is saved for Ethiopian food that I’m making for Jude.  I do, however, have a package of thighs.  I also have our super salty bacon from getting our pig slaughtered.  I cooked my bacon and I’m going to use it in place of adding salt…bacony taste and salty.

Once my bacon is done, I took it out of my big electric skillet and I got my chicken thighs out.  I pulled off all the skin.  If I cook it with the skin on and then put the toppings on and cooked it…it would have been rubbery.  I may fry up that skin just to chew on, though.  I laid my chicken in the little bit of bacon grease I have, top side down and I covered it.  I let it sit for quite a while on low.  I put a tiny bit of seasoning on it but not much.  I flipped it and then I sprinkled more seasoning, covered it and left it.

Once the chicken is almost done (remember it is going to cook in the oven), I’m going to take those out, saute up some onions, garlic and mushrooms.  I place my seasoned chicken pieces in a greased 13×9 dish.  I put the cut up bacon on top, next I add the mushrooms/garlic/onion mixture and last, I add some cut up fresh spinach.

In a separate bowl, I mix 1/3 c. honey, 1/4 c. mustard, 1 T Seasoning salt, and 2 T mayo.  I mix that up and drizzle it over the top of the chicken.  Last, I add cheddar cheese.  I bake this at 350 for about 45 minutes…the chicken is SO tender and the sauce is wonderful.  Like this would be a good sauce for any type of meat.

I could have taken a picture, but I did not get to eat with my crew, as I needed to check on my Lady…they scarfed it down before I got home.  I did get a plate and it was yummy!

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