Tuesday, October 4, 2011

Our Family Classic Mushroom Chicken

This recipe you should love. On a rainy day like this one it will save your life and bring a little bit of sunshine in your house. It’s a classic in our family. Can you believe my mom used to make it on camping trips when she was on her honeymoon (yep, my parents spent their honeymoon camping!)? It’s THAT easy! You could make it on a small burner on a deserted island in the middle of the woods. If you can’t pull this one off, then no one can.

It’s a very simple chicken recipe. You could bring it to it’s simplest version by just using the canned soup but hey, if you’re at home you can jazz it up by adding only a few ingredients which will even make this recipe look fancy. You don’t have any time on your hands? The rain is totally depressing you? You just don’t know what to prepare for dinner? Try this and thank me later!

Makes 4 servings
4 chicken thighs or breasts
1 big can (or 2 small cans) of cream of mushroom
1 onion, finely chopped
1 ½ cups fresh mushrooms, chopped
3 garlic cloves, minced
Salt & pepper

Preheat your oven at 375˚F.

In a large ovenproof dish, lay your chicken. Cover with salt & pepper, onions, garlic, mushrooms and the soup. Put in the oven for 1 hour (for thighs, about40 minutes for breasts or until the meat is thoroughly cooked).

Note: If you want to make this dish full without having to fuss with side veggies, try adding diced potatoes to the whole things and voilà, you've got a meal in a dish!! 

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