This is a easy one pot chicken dish that I found in one of my "Best of Bridge" cookbooks. It is quick and easy and best of all tasty and satisfying. My family all like this dish and have given it high ratings. I usually use chicken thighs but you can cut up a whole chicken and use assorted pieces but you have to use bone-in with the skin for best results.
Ingredients
3 lb. cut-up chicken pieces ( I used chicken thighs bone-in and with skin)
1/2 cup seasoned flour (you can decided) (I used Salt and Pepper and Mrs Dash)
6 Tbsp. oil for frying chicken
3 cups sliced fresh mushrooms
2-3 Tbsp. butter for frying mushrooms
1 – 10 oz. can mushroom soup
1/2 cup chicken broth
1/2 cup orange juice
1/2 cup dry white wine
1 Tbsp. brown sugar
1/2 tsp. salt
4 carrots, sliced
Instructions
Wash and pat dry chicken pieces. Put flour in plastic bag add seasonings. Shake chicken in it. In frying pan, heat oil and brown chicken. Remove chicken to large casserole. Cook mushrooms in butter until golden and add to casserole. Combine remaining ingredients in a bowl and then pour over chicken and mushrooms and bake at 350 F. for 1 hour. Serve over rice or noodles with a fresh green salad.
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| Add flour and seasonings to plastic bag. |
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| Dry off the chicken. |
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| Shake the chicken in the flour. |
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| Brown the chicken in the hot oil. |
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| Remove browned chicken to a casserole dish. |
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| Melt butter in a frying pan. |
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| Saute sliced mushrooms until golden brown. |
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| Scatter mushrooms over the chicken. |
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| In a bowl mix mushroom soup, broth, wine orange juice, brown sugar and salt. |
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| Pour sauce over the chicken. Scatter carrots around. This are the last of my garden carrots. |
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| Bake in 350 degree oven for about 1 hour or until nice and golden. |
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| Serve over rice. |
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