Savory Chicken and Mushroom Medley
This comforting dish features bone-in chicken simmered to perfection, enveloped in creamy mushroom soup with tender carrots. The savory flavors mingle beautifully, creating a satisfying, hearty meal that's perfect for any occasion. Serve it over rice or mashed potatoes for a complete family dinner that warms the soul.
ingredients
- 4 bone-in chicken thighs
- 1 can (10.5 oz) cream of mushroom soup
- 3 medium carrots, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large skillet, heat olive oil over medium heat. Season chicken thighs with salt and pepper, then brown them in the skillet for about 5 minutes per side until golden.
- 3.
Remove the chicken from the skillet and set aside. Add chopped onion and minced garlic to the skillet, sautéing until softened.
- 4.
Stir in the sliced carrots, and cook for another 3 minutes.
- 5.
In a mixing bowl, combine the cream of mushroom soup, chicken broth, and dried thyme, stirring until smooth.
- 6.
Pour the soup mixture into the skillet with the vegetables, stirring to incorporate. Return the browned chicken thighs to the skillet, ensuring they are nestled in the sauce.
- 7.
Cover the skillet with a lid or foil, then transfer to the preheated oven. Bake for 30-35 minutes, or until chicken is cooked through and tender.
- 8.
Remove from oven, garnish with fresh parsley, and serve over rice or mashed potatoes, enjoying the creamy sauce and tender chicken.
