I needed a fairly quick meal the other day, economical too so I rummaged around the refrigerator and took stock. Whole cut up chicken, some vegetables…hmmm…I decided to reach back to one of my old favorites for times like this. Smothered chicken, which is just a wonderful way to transform some yard strutter into a tender, delicious, comfort-food dish. Especially nice on a chilly fall day.
1 whole chicken, cut up
1 can Campbell’s Golden Mushroom Soup
½ c all purpose flour
Schilling’s Montreal Chicken Seasoning (Or salt and pepper if you prefer)
3 stalks of celery chopped
1 lg yellow onion sliced thinly
1 leek (white and pale green portion sliced)
1 cup sliced mushrooms
4 cloves of garlic, chopped
2 tbsp olive oil
Season the flour in a shallow plate with Montreal Chicken Seasoning or salt and fresh ground pepper if you prefer. Lightly coat the chicken pieces with the mixture. Now heat the olive oil in a heavy skillet over medium high heat. When the oil is ready, add the chicken pieces and brown them evenly on all sides. While the chicken is browning, mix your can of Campbell’s Golden Mushroom soup with a can of hot water. Keep separate in a bowl. Once the chicken is browned, add the celery, garlic, onion, leek and mushrooms, cover the skillet and reduce the heat to low. Cook it for about 3-5 minutes, just enough to turn the onions translucent. Now pour the soup mixture over contents and stir it up to coat all chicken and vegetables. Cover and simmer over low heat for 25-35 minutes. Now this is my own quick smothered chicken recipe and there are hundreds of others out there. Mrs. Smilin’ Paul and the kids all loved it though. You can serve this up over rice which is traditional or with pasta if you like. It’s really flexible in that you can serve it with white rice, saffron rice, Spanish rice or just about any rice you care to. Now get after it and good eatin’ on ya!!
I’ll be back later this week with Pancho’s Pick’s of the Week. Last week wasn’t too bad financially, but if I recall correctly my Pick’s of the Week went 2-3. We’ll get back in the game this week that’s for sure.
Smilin' Paul Villa U.S. Senate 2010
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
1 whole chicken, cut up
1 can Campbell’s Golden Mushroom Soup
½ c all purpose flour
Schilling’s Montreal Chicken Seasoning (Or salt and pepper if you prefer)
3 stalks of celery chopped
1 lg yellow onion sliced thinly
1 leek (white and pale green portion sliced)
1 cup sliced mushrooms
4 cloves of garlic, chopped
2 tbsp olive oil
Season the flour in a shallow plate with Montreal Chicken Seasoning or salt and fresh ground pepper if you prefer. Lightly coat the chicken pieces with the mixture. Now heat the olive oil in a heavy skillet over medium high heat. When the oil is ready, add the chicken pieces and brown them evenly on all sides. While the chicken is browning, mix your can of Campbell’s Golden Mushroom soup with a can of hot water. Keep separate in a bowl. Once the chicken is browned, add the celery, garlic, onion, leek and mushrooms, cover the skillet and reduce the heat to low. Cook it for about 3-5 minutes, just enough to turn the onions translucent. Now pour the soup mixture over contents and stir it up to coat all chicken and vegetables. Cover and simmer over low heat for 25-35 minutes. Now this is my own quick smothered chicken recipe and there are hundreds of others out there. Mrs. Smilin’ Paul and the kids all loved it though. You can serve this up over rice which is traditional or with pasta if you like. It’s really flexible in that you can serve it with white rice, saffron rice, Spanish rice or just about any rice you care to. Now get after it and good eatin’ on ya!!
I’ll be back later this week with Pancho’s Pick’s of the Week. Last week wasn’t too bad financially, but if I recall correctly my Pick’s of the Week went 2-3. We’ll get back in the game this week that’s for sure.
Smilin' Paul Villa U.S. Senate 2010
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
posted by Smilin' Paul Villa | 3:11 PM
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