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Mississippi Chicken

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5 from 1 review

The most deliciously tender Mississippi chicken – baked in the oven! – takes just minutes to prep and then the oven does all the work! A perfect blend of zesty, savory flavors for an easy and comforting dinner the whole family will love.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 2 pounds skin-on chicken thighs
  • 1 packet of ranch seasoning
  • 1 packet of au jus gravy
  • 1/4 cup pepperoncini juice
  • 1/2 cup water
  • 1 stick (1/2 cup) butter
  • 10 whole pepperoncinis
  • Kosher salt
  • fresh cracked pepper

Instructions

  1. Heat oven to 325 degrees.
  2. Heat oil in a large saute pan over medium-high heat.
  3. Pat chicken thighs dry and season with salt and pepper on all sides. Sear chicken thighs on all sides until a dark golden-brown crust forms.
  4. Mix ranch seasoning, au jus, pepperoncini juice, and water in a small bowl until well combined. 
  5. Pour that mixture over the chicken. Add slices of butter on top. Add pepperoncini around the chicken.
  6. Cover and place in the oven to cook for about 1.5-2 hours or until it’s fall apart tender and shreds easily. This is a great time to make my easy mashed potatoes.
  7. Serve shredded chicken atop my super easy garlic mashed potatoes and garnish with fresh parsley. Enjoy!
  8. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • The chicken itself isn’t super spicy, but the buttery sauce has a bit of a kick from the pepperoncini. If you want to reduce the heat, use a few less pepperoncini or replace the pepperoncini juice with more water.
    • Skin-on, bone-in chicken thighs will give you the most flavor. But any chicken thighs will work! Thighs are better than breasts for this recipe. Breasts will dry out, while thighs will stay tender and juicy.
    • If the chicken doesn’t fall apart easily, it needs to cook for longer until it shreds easily with two forks.

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Nutrition

Find it online: https://midwestfoodieblog.com/mississippi-chicken/