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GOLDEN MUSHROOM BURGANDY CHICKEN Recipe

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This recipe for GOLDEN MUSHROOM BURGANDY CHICKEN is from Tabangcura-Torricer Ohana Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 # chicken thighs or breasts if you prefer
2 cans Campbell's Golden Mushroom Soup
Red or Burgandy Wine
Butter
Lawrey's Salt & Pepper
Preheat Oven to 400 degrees
Directions:
Directions:
Wash and pat dry the chicken. Trim any fat.
Lay chicken flat on a roasting pan, skin side up
Put a small pat of butter on each piece of chicken. Salt & Pepper.
Put in oven and roast, uncovered, for 45 minutes.
Remove chicken from oven and carefully drain drippings into a bowl or gravy separator to skim off the grease.
Keep the chicken in the roasting pan placed flat.
Empty soup into a mixing bowl and stir in 1/2 cup burgandy, then add the skimmed "juice/drippings"
from the pre-baked chicken and wisk together.
Pour the "batter" all over, evenly, atop the chicken.
Return to the oven and bake for another 30-45 minutes until golden brown & juicy.

Serve with White Steamed Rice and Corn or Mashed Potatoes & Broccoli.
Enjoy!!!

 

 

 

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