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|
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............
|Serve with rice or mashed potatoes.|
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
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.
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..............
*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