Teriaki Chicken

We had some of our cheapo chicken last night...it was about $2.50 ($.58 per lb.) plus zucchini out of our garden.

Before you start your meal, slice up the zucchini, place in a colander and salt heavily. Let it sit. The salt draws out the excess moisture - you will notice it beading up on the cut squash. Place your chicken (we used leg quarters last night) in a baking dish.

Sprinkle generously with Teriaki sauce and black pepper, place in a 350 degree oven and bake about 30 minutes. After that time, remove from oven and cover with sliced onion, mushrooms, and a generous amount of Teriaki sauce. Put back in oven. Cook about another 30 minutes, turn the chicken and put back in the oven. The onions should be carmalized, the chicken nice and brown. When the chicken is very tender and browned, remove from oven.

Rinse the zucchini well and pat dry. In a skillet heat about a tablespoon of olive oil until it is very hot. Add to the oil, along with another sliced onion, and stir fry quickly until it starts to color a little. Add the juice from the chicken along with the mushrooms and onions by spoonsful over the zucchini. Your pan should be hot enough that the liquid sizzles when it hits the pan. Continue to stir fry until the zucchini is crisp tender. Remove from heat.

The pan juices with mushrooms and caramalized onions make a really good sauce for the zucchini. I like to dip the crisp tender zucchini slices in ranch dressing or sour cream.

Little Man stayed with us last night and declared the chicken was num, num, num. Maybe soon we can have sliced garden tomatoes with our dinner.