The Pioneer Woman Tasty Kitchen
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3-Hour Chicken

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Level: Intermediate

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Description

A modified version of my mother’s recipe to remove milk, since my husband has a severe intolerance. It took several tries to get it right, but I finally got it.

Ingredients

  • 1 package Chicken Thighs, About 3-4 Lbs., Bone-in, With Skin
  • 2 cans (4 Oz. Can) Sliced Mushrooms, Liquid Reserved
  • 1 package (about 1 Oz. Packet) Lipton Onion Soup Mix, Dry
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons All-purpose Flour
  • ½ cartons (32 Oz. Carton) Chicken Stock, Low-fat And Low Sodium
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt, Or To Taste
  • ½ teaspoons Pepper Or To Taste

Preparation

1. Line a 9 x 13 cake pan with foil (for easier clean up only). Generously spray the pan or casserole dish with cooking spray. Preheat your oven to 300F degrees.

2. Lay out the chicken pieces in the pan.

3. Pour the onion soup mix into a small bowl and with a spoon, generously sprinkle the dry soup mix over each piece of chicken.

4. In a sauce pot over medium to medium high heat, heat the olive oil and flour together, whisking to make a roux. Allow the roux to turn a light golden color while continuing to whisk it.

5. Slowly add your chicken stock to the roux, whisking constantly to work out any lumps that form. Add the liquid from the cans of mushrooms. Keep whisking and reduce the heat to medium low.

6. Allow the sauce to thicken slightly, then add the mushrooms, garlic powder, and salt and pepper, to taste.

7. Once the sauce is thickened to your liking, pour half of it over the chicken. Reserve the rest to use later.

8. Cover the pan/casserole with foil and bake for 3 hours.

No peeking! When done, you will have perfect, delicious chicken with a sauce to serve over rice or potatoes. The extra sauce can also be reheated and used for rice or leftovers.

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