Mushroom Braised Chicken | Nik Snacks ~ Nik Snacks

Bite it and write it. That's what I do.


On 6:00 AM by Nikki @ NikSnacks in , , , , , , ,    No comments
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 tastebuds will thank you.

Mushroom Braised Chicken
Serves 4-6, Yield: 4 thighs, 4 legs


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

1. 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.

2. 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.

3. 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.

4. Divide the chicken among dinner plates, spoon the mushroom sauce, cabbage and potatoes over the chicken and serve.