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Ritzy Thighs with Mushroom Dressing

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This recipe was born out of necessity. Necessity to use up chicken thighs and extra crackers. Necessity to have a no-fuss meal. Necessity to make something different yet special. This meal was really created for my husband who loves fried chicken and stuffing with gravy. Most of this meal is prep and then forget it, which is great for a busy household.  Although it looks like a lot of steps, the timing works out so that everything is finished at the same time, which in my household is a wonderful thing!

Preheat Oven Temperature: 350 degrees
Chicken Cooking Time: 50 Minutes
Dressing Cooking Time: 30 Minutes

Ritzy Thighs Ingredients:
4 Bone-In, Skin-On Chicken Thighs
2 Eggs, Lightly Beaten
1 Sleeve Buttery Round Crackers
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Garlic Powder

1. Create an assembly line with one container holding the two beaten eggs seasoned with pepper and garlic powder, another with crushed crackers  and then the final resting place for the baking chicken, a wire rack over a cookie sheet both sprayed with non-stick spray.
2. Dredge the chicken through the egg mixture and then toss in the cracker crumbs. You might need to press the crackers into the chicken a little to get a nice coating.
3. Place the cracker-coated chicken thighs onto the baking rack.
4. Bake in the preheated oven for 50 minutes or until cooked throughout and golden brown.

While the chicken cooks, make the dressing. Note: You can also do this with any cut of chicken you desire. I just happened to have thighs on hand.

Mushroom Dressing Ingredients:
2 Cups Herb Seasoned Stuffing Crumbs
1 Egg, Beaten
1/2 Cup Finely Chopped Onion
1 Large Garlic Clove, Chopped
2 Tablespoons Butter
1/4 teaspoon Ground Black Pepper
2 Cups White Button Mushrooms, Sliced
1 1/4 Cups Unsalted Chicken Broth

1. In a fry pan, melt 2 Tablespoons of butter. Add the chopped onion and garlic cooking until tender, about 5 minutes over medium heat. Allow to cool.
2. In a large bowl, combine stuffing crumbs, 1 beaten egg, sliced mushrooms, broth, pepper, and sautéed onion and garlic. Stir until everything is moistened.
3. Evenly spread the stuffing mixture into a 9x9 baking dish that has been sprayed with non-stick cooking spray. Cover with foil.
4. Bake in preheated oven for 30 minutes.

Quick Pan Gravy:
2 Tablespoons Butter
1 Tablespoon All-Purpose Flour
1/4 teaspoon Salt
1/8 teaspoon Ground Black Pepper
1/8 teaspoon Poultry Seasoning
1 1/4 Cup Unsalted Chicken Broth

5 minutes before the chicken and dressing are ready, stir up the quick gravy.
1. Melt butter in a small skillet over medium heat.
2. Add the flour, salt, pepper, and poultry seasoning, stirring with a whisk. Allow to brown for 2 minutes.
3. Slowly whisk in the chicken broth.
4. Allow to simmer on low for 5 minutes, stirring occasionally.

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