Crown City Cooking | Chicken in Mushroom Gravy
Another budget meal staple!
My father had an arsenal of chicken recipes that would impress any top tier chef. But that never mattered to my mother. Her all time favorite was chicken in mushroom gravy, which my dad happily made whenever she would request it. Generally, this recipe is for a large family or one guy who has way too much chicken on his hands. I have modified the recipe to make a small batch of this wonderful stuff.
- Four pieces of chicken with skin (dealer’s choice, i prefer thighs and drumsticks)
- Three small cans of creme of mushroom soup
- Chicken stock (optional)
- 1 package of button mushrooms
- 1 package of minute rice (optional, white rice was always my mom’s favorite side to eat with CMG. Something we still do to this day)
- Add the three cans of creme of mushroom and half a cup of chicken stock to a pot. You can use a half cup of water if you prefer or if chicken stock isn’t readily available, the stock itself helps by adding extra flavor but you wont lose any of that overall if you decide to use water. Stir occasionally over high heat and bring to a boil.
- While the gravy heats up, take your raw chicken and give it a wash under cold water, pat dry with paper towels. Set aside.
- Take your packet of mushrooms, wash and pat dry before slicing. I prefer slicing my mushrooms to create the illusion of more mushrooms but you can treat them however you like. Quarter them, half them, rip the stem out and only use the bulb… the choice is yours! Set aside.
- Once the gravy is boiling, add the chicken and mushrooms and give a slow stir, making sure the chicken is completely covered by the hot gravy.
- Set the stove to low heat and stick a cover on the pot. Check occasionally to make sure the gravy isn’t simmering over the lid. You also want to make sure to stir slowly when checking the pot, this will help keep the skin intact.
- Let simmer on the stove for 1 hour and 45 minutes to 2 hours. The longer the better, this will ensure your chicken is fully cooked and super tender to the point it falls off the bone.
- Serve over white rice or whatever side you feel goes best with chicken in mushroom gravy. Enjoy!
Here’s a quick photo of my last batch. Though the chicken isn’t the prettiest bird on the block it was still incredibly savory and tender the whole way through. Make sure to share your photos with us if you should try this recipe at home!