Sunday Supper Suggestion, Rustic Chicken Medallions - Our Sunday Cafe
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Sunday Supper Suggestion, Rustic Chicken Medallions

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

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.

Chicken, mushrooms and bacon go into Rustic Chicken Medallions.
Rustic Chicken Medallions.

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 Rustic Chicken Medallions with a spoon, to sip the delicious gravy!
Rustic Chicken Medallions with rice on the side. 

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, 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

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