Monday, November 14, 2011

Suzanne's smothered chicken

This one is an oldie, but a goodie. I started making this recipe in the early 1990s, when I worked long hours at a small newspaper. It is a delicious recipe, easy to make and a perfect recipe for moms who work late and still want a homemade dinner (like me). You can use canned mushrooms in this dish (I've done it many times for speed and convenience), but fresh mushrooms make it even better.

You'll need:

6 chicken thighs
Salt and pepper
1 tablespoon cooking oil
1 medium onion, sliced in rings
1 pound fresh mushrooms, wiped clean and sliced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup red wine (use chicken stock or apple juice, if you don't use alcohol)

Season the chicken with salt and pepper. Heat the oil in a medium skillet, then brown the chicken thighs on both sides. Put the chicken thighs in a 6-quart slow cooker.

In the same skillet, add the mushrooms and cook over medium heat until they are slightly browned. Add onion, oregano and basil.

Deglaze the pan with the wine, then pour all over the chicken.

Cook on low for about 8 hours until it looks like this:

Looks terrific, right?

I served the chicken with rice and peas and it was fantastic -- tender, tasty and easy!

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