Wednesday, November 17, 2010

Country mushroom chicken recipe for the crock pot -- oven directions included


You have a crock pot. You have chicken. You might have a little bit of white wine hiding in the fridge. You may have mushrooms hiding out somewhere in the fridge. Let's make Country mushroom chicken for dinner.

The spices/seasonings/herbs mentioned in this recipe can be purchased at any dollar store -- but honestly, I'm not a big fan of thyme and I often just leave it out or substitute some dried basil instead. This is one of those recipes that you just have to play with it and use what you have on hand. Don't fuss over it, just enjoy!

Country mushroom chicken
Now, if you do NOT have a crock pot, that's okay -- you can make this in the oven in a roasting pan. No roasting pan? Pick up one of those aluminum foil roasting pans (doesn't have to be a big one) at the dollar store and a roll of inexpensive aluminum foil. Put the chicken and ingredients in the roasting pan, cover with foil and bake at 350*F for an hour. Check to see if the skin is getting browned and crispy. If it isn't, remove the foil and bake another 30 to 45 minutes until juices run clear. If the skin is getting browned, leave the foil on until the last 10 or 15 minutes.

No fresh mushrooms? Use canned pieces and stems, just make sure to drain them before you use them. I like mushrooms so I use at least 2 cans.



Country Mushroom Chicken
Ingredients for country mushroom chicken

  • 1 whole chicken (about 3-4 pounds, innards removed), rinsed and patted dry (8 chicken pieces or 4 boneless, skinless breast halves may be substituted, if desired)
  • 2 Tbsp. olive or vegetable oil or butter or margarine
  • 1 can (10-3/4 ounces) cream of mushroom or chicken soup, condensed and undiluted (or make your own Cream of Soup)
  • 1/4 cup white zinfandel wine (if you don't have wine or you don't cook with wine, use 1/2 cup of chicken broth or water, whichever you prefer. Add a little white vinegar or lemon juice to it -- about one Tablespoon -- to give it some acidity)
  • 1 large carrot, thinly sliced or 1/2 pound baby carrots
  • 1 small white onion, thinly sliced or 1/2 pound small white onions
  • 1 pound small white mushrooms, cleaned and thinly sliced
  • 1 tsp. dried parsley (or 1 Tbsp. fresh chopped parsley)
  • 1/2 tsp. dried thyme (or 1/2 Tbsp. fresh chopped thyme
  • salt and pepper to taste


How to make crock pot country mushroom chicken:

  • In large saute pan, melt butter and heat olive oil on medium high heat.
  • Season chicken with salt and pepper to taste (kind of rub it all over the skin). Place chicken skin side down in hot pan and brown on both sides.
  • Place browned chicken in the crock pot.
  • Combine soup, wine, carrots, onions, thyme and parsley. Pour over chicken. Cover and cook on LOW setting for 6 to 8 hours, until chicken is cooked through, stirring quickly a couple times during cooking.
  • Add mushrooms the last 2 hours of cooking.
  • Serve with pasta, rice or potatoes. YIELD: 4 to 6 servings

Rachael's recipe notes:

  • The gravy that this makes is GREAT over mashed potatoes.
  • If desired, and the mushrooms are small enough, half them or leave them whole. Add last half way through cooking if halving or leaving whole.
  • If you are using boneless, skinless chicken breasts, you cooking time will be more like 4 to 6 hours on low. Boneless skinless chicken breasts tend to cook faster. Bone-in chicken breasts are better to use if you do not have a whole chicken. Leg quarters are also a good choice, as are chicken thighs and drumsticks.
  • I like to sprinkle a little dried or chopped fresh parsley over the chicken when serving to add a little color to the dish.





1 comment:

  1. Another great delicious recipe! Thanks Rachael...you make my family eat like kings and queens.

    ReplyDelete