Mushroom Braised Chicken | Nik Snacks
This is one of those dishes that is easily thrown together on a busy weeknight. It's only a matter of chopping up a few ingredients, opening a can and shoving it in a pre-heated oven.
As a matter of fact, if you're a meal prepper, you can prepare the vegetables, season the chicken, throw it in a gallon-sized zip top bag and have it on reserve when you need it during the week.
As far as preparation goes, if you need to speed up your prep time, you don't even need to brown the chicken before placing it on the vegetables. You can place it on top, raw, and then proceed with the rest of the directions after that. It's a very forgiving recipe. As a matter of fact, the idea was born out of the fact that I was running short on time one evening and still wanted to cook a full dinner. The only thing I didn't make that night was an additional starch or bread to sop up the rich pan sauce this recipe makes..
So enjoy the simplicity of this dish. Your family and your taste buds will thank you.
As a matter of fact, if you're a meal prepper, you can prepare the vegetables, season the chicken, throw it in a gallon-sized zip top bag and have it on reserve when you need it during the week.
As far as preparation goes, if you need to speed up your prep time, you don't even need to brown the chicken before placing it on the vegetables. You can place it on top, raw, and then proceed with the rest of the directions after that. It's a very forgiving recipe. As a matter of fact, the idea was born out of the fact that I was running short on time one evening and still wanted to cook a full dinner. The only thing I didn't make that night was an additional starch or bread to sop up the rich pan sauce this recipe makes..
So enjoy the simplicity of this dish. Your family and your taste buds will thank you.
Mushroom Braised Chicken
Yield: 4-6; 4 thighs, 4 legs
This is one of those dishes that is easily thrown together on a busy weeknight. It's only a matter of chopping up a few ingredients, opening a can and shoving it in a pre-heated oven. As a matter of fact, if you're a meal prepper, you can prepare the vegetables, season the chicken, throw it in a gallon-sized zip top bag and have it on reserve when you need it during the week.
Ingredients
- 4 chicken leg quarters
- Salt and freshly ground pepper, to taste
- 3 Tablespoons oil
- 4 cups green cabbage, chopped
- 1 lb. white potatoes, sliced or quartered
- 1 can cream of mushroom soup (with garlic) mixed with 1 cup water or stock
Instructions
- Preheat oven to 400°F. Season the chicken generously with salt and pepper. In a large fry pan over medium-high heat, add 1 Tablespoon of the oil. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 8-10 minutes total. Transfer the chicken to a plate to rest. Cover.
- In a 9×13 baking dish, add the cabbage, the remaining 2 Tablespoons of oil and season with salt and pepper.
- Add the sliced potatoes on top of the cabbage.
- Return the chicken and any juices from the plate to the pan and pour the diluted cream of mushroom soup over the chicken. Braise the chicken for 65 minutes. Let it rest 10-15 minutes.
- Divide the chicken among dinner plates, spoon the mushroom sauce, cabbage and potatoes over the chicken and serve.
Calories
789.52Fat (grams)
38.70Sat. Fat (grams)
7.96Carbs (grams)
39.60Fiber (grams)
5.90Net carbs
33.70Sugar (grams)
6.77Protein (grams)
69.29Sodium (milligrams)
965.11Cholesterol (grams)
329.46Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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