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ISO savory easy capon (boneless chicken thighs) recipe

 
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allthingsblue




 
 
 


Post  Wed, Aug 21 2019, 4:42 pm
Any ideas?
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Jewishfoodie




 
 
 


Post  Wed, Aug 21 2019, 4:49 pm
I make a mixture of mayo, Mustard and honey, add some salt and 2 cubes of frozen garlic. Dredge in flour, then this mixture, then bread crumbs.

Bake at 375 F for an hour or til ur desired color

Yummy!
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mha3484




 
 
 


Post  Wed, Aug 21 2019, 5:08 pm
I did this last night and they were delcious. I marinted the thighs in lemon juice, olive oil and Trader Joes garlic and onion salt and broiled them until cooked through. They were so delicious that my toddler asked for 3rds lol.
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Learning




 
 
 


Post  Wed, Aug 21 2019, 5:14 pm
mha3484 wrote:
I did this last night and they were delcious. I marinted the thighs in lemon juice, olive oil and Trader Joes garlic and onion salt and broiled them until cooked through. They were so delicious that my toddler asked for 3rds lol.

Yummy! For how long?
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mha3484




 
 
 


Post  Wed, Aug 21 2019, 5:17 pm
I think I did 8 minutes per side sorry I was doing too many things at once and was not paying attention to the clock.
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ra_mom




 
 
 


Post  Wed, Aug 21 2019, 6:51 pm
Cut veggies into matchsticks, saute and season al dente, roll up. Season & bake as usual.
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applesbananas




 
 
 


Post  Wed, Aug 21 2019, 7:50 pm
Roll a slice of kishka into each capon. Brush on apricot jam, sprinkle corn flake crumbs (any crumbs r fine) cover. 400 for 20 mins or 300-350 for 45 mins ...
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tichellady




 
 
 


Post  Wed, Aug 21 2019, 8:02 pm
Marinate with mustard, herbs de Provence, red wine or balsamic vinegar, garlic and grill or broil
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Learning




 
 
 


Post  Thu, Aug 22 2019, 8:28 pm
Jewishfoodie wrote:
I make a mixture of mayo, Mustard and honey, add some salt and 2 cubes of frozen garlic. Dredge in flour, then this mixture, then bread crumbs.

Bake at 375 F for an hour or til ur desired color

Yummy!

Is this covered or not?
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allthingsblue




 
 
 


Post  Thu, Aug 22 2019, 10:14 pm
Thanks everyone
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Jewishfoodie




 
 
 


Post  Thu, Aug 22 2019, 10:17 pm
Learning wrote:
Is this covered or not?


No. And it's for thick bottoms. Tops need less time.
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chayamo




 
 
 


Post  Fri, Aug 23 2019, 1:13 am
allthingsblue wrote:
Any ideas?


My super simple but really delicious capon that I make for every sheva Brachos:

Marinate (could even be For a few minutes) the capons in a spice rub of oil, salt, pepper, garlic, and paprika

Chop up pastrami and mix the pieces in with kishke.

Put the mixture in the capons, roll up, and cover generously with duck sauce.

Bake for about 2 hours (could be way shorter, I just always cook chicken and meat for super long so it’ll be fall apart soft, this is my shorter side) covered
Broil uncovered for a few minutes to get a dark nice looking top
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