Monday, January 25, 2016

Smothered Chicken & Mushrooms

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Happy Monday! Hope you had a great weekend and was able to enjoy it either indoors, much like the east coast with the recent snow storm... or perhaps outdoors, much like the west coast. For us in the Midwest, it was a mild winter weekend where we craved comfort food to warm us up. I've been testing some recipes lately and enjoyed this crockpot dish for Smothered Chicken & Mushrooms. Creole seasoned chicken is lightly fried and blanketed in a savory mushroom and tomato sauce with bacon, mushrooms and garlic before slow cooking for a few hours. The result is a flavorful, hearty and comforting dish to keep you warm through the winter!

This is an easy dish to prepare with little effort since I left our crockpot to do most of the work! Season the chicken breasts and fry lightly for a bit of color. Next, sauté bacon, mushroom and garlic for some depth of flavor. The last step is combining tomato sauce and cream of mushroom soup to create a gravy that smothers the chicken, imparting serious flavor and richness. Leave it to your crockpot to let the magic happen over a few hours before dinner...


Smothered Chicken & Mushrooms
recipe adapted from Creole Contessa

1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper

8 chicken thighs or breast, bone-in, skinless
1/2 cup flour
2 tablespoons + 1/4 cup olive oil, divided
4 slices of bacon, diced
3 cloves garlic
8 oz sliced mushrooms
1 small can cream of mushroom soup
1 cup tomato sauce
1/2 bunch fresh parsley, minced to garnish



In a shallow dish, combine the Creole seasoning, garlic powder, onion powder, black pepper and set aside.
Place chicken in a large bowl and coat with 2 tablespoons of olive oil and the seasoning blend, mix well. Lightly flour chicken and set aside.
Heat remaining 1/4 cup of olive oil in skillet over medium heat and brown chicken in batches, for about 3 minutes on each side, transfer to slow cooker, repeat.
Add bacon, mushroom and garlic to pan, saute for about 5 minutes. Add cream of mushroom and tomato sauce and mix well. Pour mixture over chicken in slow cooker. 
Cook on low for 4-5 hours on high or 6-8 hours on low. Transfer chicken to serving dish and garnish with parsley on top if desired. Serve over hot rice or potatoes.

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