one dish wonder.

a cold, rainy night calls for a certain kind of dinner & this chicken fits the bill – rich & creamy, simple & familiar.  i am a fan of one-pot meals & love pulling a bubbling dish from the oven that can go directly to the table-directly to my plate-directly to my mouth.  yum.  this recipe comes from my aunt, who is a fabulous cook, & it is a dish she has been making for decades.  the fresh mushrooms are my addition – i like the added texture & deepened flavor.  and don’t skimp on the parsley!  it brightens the whole dish.

have i mentioned that i am a child of the 70’s?

aunt loretta’s mushroom chicken (serves 6)
12 chicken thighs, skin-on, bone-in*
2 tsp. poultry seasoning
2 cans cream of mushroom soup
½ C dry sherry
½ C chicken broth
2-3 cloves garlic, minced
2C crimini mushrooms, sliced
generous fistful of parsley, roughly chopped

preheat oven to 350 degrees.

season chicken with salt, pepper & poultry seasoning and place skin side down in roasting pan.

combine mushroom soup, sherry & chicken broth in a sauce pan, bring to a boil.  stir in garlic & mushrooms.  pour sauce over chicken.

bake chicken for 45 minutes.  remove from oven, turn chicken pieces over (skin side up), baste with sauce & return to oven for 1 hour, or until meat is very tender.  scatter parsley on top, stirring some into the sauce.

*i prefer dark meat but white will work, just be sure to shorten the cooking time as it cooks more quickly and has a tendency to dry out.

so saucy!