Total Time
Prep 15 mins
Cook 30 mins

This is budget friendly and good! From Rachael Ray

Ingredients Nutrition


  1. Preheat oven to 400°F (for Jiffy) for the cornbread.
  2. Place a medium saucepan over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring the water up to a bubble, then reduce the heat to medium and boil the sweet potatoes until tender, about 15 minutes. Drain the cooked potatoes and reserve.
  3. While the potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken thighs with salt and pepper, and add to the hot pan. Cook the chicken, stirring occasionally, until golden brown, about 5 minutes.
  4. Remove the browned chicken to a plate and add the butter to the pan to melt. Sprinkle the flour over the melted butter and cook for about a minute. Whisk the stock and juice into the butter-flour mixture and cook until thickened, about 1 minute. Add the barbecue sauce, scallions, peas and reserved chicken to the pan, and stir to combine. Season again with salt and pepper and transfer to a casserole dish.
  5. Prepare cornbread batter according to package directions. Spread over the top of the casserole and bake until the bread is cooked through, about 12-15 minutes.
Most Helpful

5 5

I tried this tonight - it's wonderful! I halved the recipe, used orange juice, a little less olive oil, and lower fat butter to reduce the calories. The recipe doesn't say when to add the potatoes; you add them when returning the chicken to the pan! It is really tasty, and definitely worth trying! By the way - HALF the recipe yields six good size servings!