First, I’ve really GOT to remember to take pix of these dishes. Scrounging around in the freezer, last night, I discovered a six-pack of chicken thighs I’d purchased months ago (how long are you suppose to keep stuff in the freezer?) in a much larger pack, then broken down. Chicken is one of those meats that Melissa d’Arabian says is great to freeze because it holds up well and it comes on sale so often (this either is true or I’m making it up). We usually barbecue it, but the night before a (we all hoped) snow day in the dead of winter pretty-much means it’s gettin’ baked.
I love my mom’s pork chops with cream of mushroom soup, so I knew I wanted to do something along those lines, but I also was interested in a recipe I found online for Chicken Thigh Fricassee with Mushrooms and Rosemary. I’ve made Chicken Fricassee before, but I thought the sauce was a little thin, so, I set out to try a fusion of the recipe with mushrooms & rosemary alongside the pork & cream of mushroom dish from my mom.
Voilà Pseudo Fricassee…
Oven to 350.
- Six chicken thighs
- Rosemary infused olive oil
- 1/2 to 3/4 c. chopped red onions
- 3 cloves garlic, minced
- 1 c. sliced mushrooms
- 1 c. milk
- 3/4 to 1 c. flour
- salt & pepper
- dried thyme
- 1 T fresh thyme, finely chopped
- 3/4 to 1 c. white wine
- 1 can cream of mushroom soup
- Bring chicken thighs to room temperature and season with salt, pepper and dried thyme.
- In one bowl, add milk.
- In a second, larger, shallow bowl, add flour along with salt, pepper & paprika to taste.
- Dip the thighs in the milk, then roll to coat with flour & set aside.
- In a heavy skillet over medium-high heat, add 2 T oil. When it’s hot, add chopped onions and saute for 1-2 min., as desired.
- Add minced garlic & sliced mushrooms, and saute 2-3 min., as desired.
- Remove vegetable mixture to a small bowl.
- Add another 4-6 T olive oil to skillet and brown thighs in batches of 3, turning halfway. You want a golden brown, and you do not want to cook the chicken all the way through; that will happen in the oven.
- Remove browned chicken to a large, oval casserole.
- After all the chicken is browned, drain remaining oil if you wish, or keep it to retain all the bits from the browning process. Melt 2 T butter, then add white wine & cream of mushroom soup. Stir with a whisk until all is blended & smooth, then return vegetables to the mixture, and simmer 2-3 minutes stirring occasionally. Be sure not to simmer too long because the sauce will reduce and become too thick.
- Pour this sauce evenly over the chicken and bake 35-45 minutes until instant-read thermometer reads approx. 170 degrees.
Serve alongside smashed potatoes with sour cream, chopped, fresh rosemary & parsley, salt & pepper.