This simple chicken dish is enhanced with wine and combined with cream sauces. It’s good for the family or great for company.
Simply layer the ingredients casserole-style. Cook this in a crock pot or else cover and bake it in the oven. Cook it low and slow and go about your regular routine of activities. Come back to it and uncover an amazing dish filled with savory, succulent chicken simmered in wine, mushrooms, potatoes and a luscious sauce base. Serve this on a bed of egg noodles, paired with a green salad and great wine.
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Chicken and Potatoes in Wine, Mushrooms and Cream Sauce
Prep Time: 15 minutes
Cooking Time: 6 to 8 hours in a Crock Pot/ or 2 hours baked in Oven
1 large white onion, sliced
4 cloves garlic, minced fine
2 large stalks celery, edges trimmed, chopped
3 pounds chicken, with bone, cut up in serving pieces
½ cup white wine
1 teaspoon salt
1 teaspoon freshly ground black pepper powder
1-2 cups chicken broth, divided, use half of this for diluting condensed soup
1 can (10 ¾ ounce) condensed cream of mushroom soup (dilute this in the 1 cup chicken broth)
1 cup bottled Alfredo white sauce
1 cup sliced button mushrooms (if using canned, drain liquid)
4 medium potatoes, peeled, quartered
½ cup chopped parsley, for garnish
Hot cooked egg noodles, for serving
· In a Crock Pot (or slow cooker) that measures at least 4 ½ quarts, layer the following ingredients: onions, garlic, celery, chicken pieces, wine, cream of mushroom soup diluted in the broth, Alfredo white sauce. Sprinkle the salt and pepper and mix well. Cover and cook on HIGH setting for 6 to 8 hours till chicken is fork tender. Add the mushrooms and potatoes at the last hour of cooking. Add remaining broth as needed, if liquid tends to dry up.
· To cook in the oven: grease and prepare an oven-proof baking pan measuring 9 inches x 12 inches. Layer the ingredients in the same way as described for cooking in the Crock Pot. Cover with aluminum foil. Bake in a preheated oven of 375 F degrees for 2 ½ hours or till chicken is tender. Add the mushrooms and potatoes at the last 40 minutes of cooking.
· Garnish with chopped parsley. Serve hot with a platter of boiled egg noodles.
Ingredient Notes: If you prefer to use boneless chicken breasts for this recipe, follow the same procedure, but cut the cooking time. For Crock Pot (slow cooker), set on High, cook for 3 hours, adding mushrooms and potatoes at the last hour. To bake in the oven : cover 3 to 4 pieces chicken breast and ingredients with foil and bake in a preheated oven at 375 F degrees for 50 minutes or till cooked thoroughly.
Elizabeth Quirino believes that “food brings the world together.” She loves to cook, develop recipes, photograph & write about her culinary adventures on her 2 blogs Asian in America. Outside the kitchen, Elizabeth paints watercolors, reads everything and ends every week with ballroom dancing. For great food stories find her on Facebook and follow Mango_Queen on Twitter.