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Rustic Chicken Medallions with sipping gravy

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

You could find a comforting, delicious, satisfying dish like this in your town's best cafe open for dinner, or even a country club setting, why? Because everyone loves food that fulfills hunger and satisfies a wanting palate. And when it is easy, so much the better. I stumbled upon this recipe on Kayotic Kitchen but have made some significant changes and played with it to make it company worthy and weeknight friendly.

Rustic Chicken Medallions with sipping gravy
Rustic Chicken Medallions with sipping gravy

Please don't be offended by the cream of mushroom soup, this is nothing like what you might expect from a meal containing a canned soup and after all you can make a substitute (which can be found on many blogs) if you like, but this dish is one you will enjoy time and time again if you love delicious, comforting and satisfying, I promise............

Rustic Chicken Medallions with sipping gravy, serve with mashed potatoes or rice.
Serve with rice or mashed potatoes.

We enjoyed our dinner with a serving of brown rice, however, next time this splendid gravy will be served with mashed potatoes. 

Rustic Chicken Medallions,
with sipping gravy (because this gravy is too good to leave on your plate!)
By the seat of my pants
broiler & 350 degree oven

6-8 boneless chicken thighs, cut into 3-4 pieces, trimmed of excess fat
1 thick slice bacon, minced
2-3 T diced onion

1 t dried thyme leaves, before scattering over chicken, crumble in the palm of your hand
garlic salt
fresh ground pepper

2 T raisins chopped fine
1 apple diced - you do not have to peel
8 medium-large brown Crimini mushrooms, sliced thick
1/2 c diced cheddar cheese

1 can cream of mushroom soup
1/2 can dry white wine

Cover the bottom of a flat pan with a lid, that you can use to broil the chicken (this saves clean up of a broiler pan)


Sprinkle the bacon over the chicken, broil until bacon is opaque, add onions and broil until golden. You want the onions to be a deep golden brown, but not to burn. Turn chicken over and broil a bit more to seal the surface of the chicken.


Season with the thyme leaves, garlic salt, and fresh ground pepper.


Scatter the raisins, apple pieces, mushroom slices and diced cheese over the surface of the chicken.


Combine the soup and wine in a small bowl, pour over the chicken. Cover with a lid and bake for 40 minutes.


Remove lid and continue to cook additional 20 minutes, the chicken should be tender, and the sauce will have reduced.


Serve in a soup plate or rimmed dinner plate beside your choice of, mashed red potatoes, rice or pasta. PS, serve with a spoon for sipping..............

Serves 4-6

*brown rice, we routinely add vegetables to rice and for this colorful side dish, you simply add 2 grated carrots to the rice, at the start of your cooking process.

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this post shared with:
weekend cooking @ beth fish reads
hearth and soul @ apriljharris.com
see ya in the gumbo @ ms enplace

7 comments

  1. I had you laugh at your comment about the cream of mushroom soup -- I don't use it, but I do use a homemade substitute sometimes (as you mention). This dish looks really good.

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  2. I'm with Beth F- I don't like to use canned soups, but this dish looks tasty.

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  3. Oh yum!!! Adding this to my" how I serve chicken" recipe box!

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  4. Love chicken. This sounds good!
    Here's My Weekend Cooking

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  5. You had me at the word "gravy". Raisins? Apples? Cheese? Girl! And no, I am not scared of cans of soup in my kitchen--they can be a cook's secret best friend. Thanks for another great recipe, Rocquie

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  6. Looks like my kind of dish. I'm the type of person who leaves most of the meat in the pot and steals all of the gravy. This sippable gravy has my attention.
    Thank you for linking this week!

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  7. Delicious chicken medallions with sipping gravy. thanks for sharing with Hearth and soul blog hop.pinning.

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