Mushroom Braised Chicken Thighs

My first really big catering job was this past weekend.  I, along with the help from my wonderful mom, spent all say Saturday and Sunday morning cooking for 105 people (though, only 75 actually showed up.)  It was exhausting and sometimes frustrating, but I had so much fun!

This is the chicken dish that I made, and it went over very well.  And let me tell you, it is easy... even on a large scale.  Also, cheap.  You can make it fancier and more expensive by using different mushrooms, but the plain old button mushrooms work just fine.  I lucked out on Saturday and the potabellas and baby bellas were on a really good sale.  You can even use a variety of dried mushrooms if you like.  This would be perfect for a holiday gathering or for a fuss-free Christmas dinner.

(Picture taken when testing recipe using dried mushrooms, not final recipe.)

Mushroom Braised Chicken Thighs
8 large chicken thighs
1 10oz can cream of mushroom soup
1 C water
~10-12 oz fresh mushrooms, sliced
salt and pepper
chopped parsley for garnish

   Cut off excess skin from the bottom of thighs.  Salt and pepper chicken.  Place skin side up in a roasting pan.
   Combine soup, water and mushrooms.  Pour over chicken.
   Bake at 375 deg F for 50 min-1 hr on a middle rack.  (If skin starts to get very brown, cover with foil.)
   Serves 8.  Top with parsley.
   (Really fantastic over rice or couscous.)

I told you that was easy. =)