Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans

Dinner Tonight: Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans






For Breakfast on this Saturday morning I prepared a packet of Pioneer Peppered White Gravy, toasted 2 slices of Aunt Millie's Light Whole Grain Bread, fried 2 Johnsonville Turkey Breakfast Sausage Links, and made a cup of Bigelow Decaf Green Tea. This is a great way to start any morning off.










After doing the dishes I went to McDonald's and picked up Breakfast for Mom. Then I stopped by the car wash and had her car washed. Not bad out today its sunny and the winds finally died down, 50 degrees. After Lunch I headed out to Walmart to their Lawn and Garden Center. I wanted to check out the Spring Plants they had in so far. Not much of a selection yet, I'll check back later in the week. For Dinner tonight I prepared Fried Chicken Thighs w/ Fried Potatoes and Canned Green Beans.




I had a package of the Simple Truth Boneless and Skinless Chicken Thighs from Kroger in the
freezer. I sat the package in the fridge overnight to thaw. Then to prepare them I’ll just need Flour, Morton’s Lite Salt, Ground Pepper, and Extra Light Olive Oil. I think the trio of Fried Chicken Thighs, Fried Potatoes, and Canned Green Beans has become our favorite Dinner!







I got a large Cast Iron Skillet, sprayed it with a light coat of Pam Non Stick Spray, added 1 1/2
tablespoons of Extra Light Olive Oil, and heated it on medium heat. As the skillet was heating I got a pie pan out and put 2 tablespoons of Flour in it. Next I got the Chicken Thighs out of the package and seasoned them with Salt and Pepper and rolled them in the Flour. With the skillet heated I added the Thighs to the skillet and put a lid on the skillet. Fried the Thighs for about 9 minutes and then flipped them over, put the lid back on the skillet to cook another 7 minutes. As the Chicken Thighs were cooking I got out a second Cast Iron Skillet, sprayed it, added the Olive Oil and let it preheat on medium heat. Then I washed and cut the Potatoes for the Fried Potatoes.

I grabbed a plate and put paper towel on it and removed the Chicken Thighs from the skillet to the lined plate. Paper towel absorbs any of the excess oil. Just love the crust on the Chicken provided by the Flour Coating! The Flour and cooking it in a Cast Iron Skillet. The Chicken Thighs were moist and flat out delicious!








For one side we had Fried Potatoes! I’ve loved these all my life and my Mom makes the best! I bought a bag of Medium Size Red Potatoes, which we’ll be using. To prepare them; first wash the Whole Potatoes and dry with a paper towel. Next grab a Cast Iron Skillet and add 1 tablespoon of Extra Light Olive Oil and heat the Skillet on high.







As the Potatoes were cooking I had also opened up a Mason Jar of our Canned Green Beans, canned last summer, and had them cooking. Love these Beans, they taste just as fresh as the day we bought them. Just heat them up in a large sauce pan and serve. Fresh Green Beans any time you want, I love it! Quite a Dinner tonight! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.








Chicken Thighs – One medium, baked chicken thigh with skin provides 140 calories, 14 grams of

protein, 0 grams of carbohydrate, 9 grams of fat, 3 grams of saturated fat, 4 grams of monounsaturated fat, 2 gram of polyunsaturated fat, and 275 milligrams of sodium.