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.)|
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. =)