Chicken in Mushroom, Onion and Sour Cream Sauce

You need condensed mushroom soup, onion soup powder and sour cream for this recipe. It’s easy and straightforward. Please adjust the amount of dried onion soup depending on the salt. Some dried onion soup powders are so salty. Happy cooking!

Chicken in Mushroom Onion and Sour Cream Sauce

Preparation time: 20 minutes; Cooking time: 1 hour Serves: 4

Ingredients

  • 2 teaspoons olive oil
  • 8 chicken thighs, seasoned with freshly ground black pepper
  • 1 pound potatoes cut into wedges
  • 2-3 carrots cut into two or three and sliced lengthways
  • 1 x 284 ml  (10.75 ounce) can condensed cream of mushroom soup
  • ½ cup water
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • 2-3 tablespoons dry onion soup mix (2 tablespoons and was way too salty)
  • ¼-½ teaspoon freshly ground black pepper or cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried dill weed

Instructions

  1. Preheat oven to 375ºF (190ºC) ten minutes before using. Brush a 9 x 13-inch baking dish with oil. Set aside.
  2. Heat the olive oil in a skillet over medium heat and brown the chicken thighs on both sides. Place the browned chicken skin side up on the prepared baking dish. Arrange potatoes and carrots in a single layer around the chicken.
  3. In a small bowl, whisk together the mushroom soup, water, sour cream and lemon juice. Whisk in the onion soup mix, pepper, paprika and dill. Pour the mixture over the chicken and vegetables.
  4. Bake in preheated oven for one hour, or until chicken pieces are cooked through and sauce is browned. Flip the potatoes and carrots once, during baking.
  5. Point to note: if using dry onion soup mix- you will not need salt because it’s very salty.

myfavouritepastime.com

Step By Step Photos

Heat the olive oil in a skillet over medium heat and brown the chicken thighs on both sides. Place the browned chicken skin side up on the prepared baking dish. Arrange potatoes and carrots in a single layer around the chicken.

In a small bowl, whisk together the mushroom soup, water, sour cream and lemon juice. Whisk in the onion soup mix, pepper, paprika and dill. Pour the mixture over the chicken and vegetables. Bake in preheated oven for one hour, or until chicken pieces are cooked through and sauce is browned. Flip the potatoes and carrots once, during baking.

myfavouritepastime.com

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

Please join the conversation.....

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.