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| Roasted Chicken with Mushroom Sauce |
Yes, it is possible to make an easy, savory mushroom dish without canned soup. I must admit that I clung to cream soup like a safe, dependable teddy bear. Switching to low-sodium cooking saw me giving every can in the pantry to a food drive and starting from scratch.
Today's dish is just as easy as the old stand-by, yet more flavourful and low in sodium. Tender, roasted chicken smothered in a fresh mushroom gravy. Sop up the extra gravy with mashed potatoes and toast. Yummy!
4 organic chicken thighs*
8 oz sliced mushrooms
1/8 tsp pepper (1/4 tsp if your kids like some spice.)
1/8 tsp sage
1/8 tsp rosemary
1/8 tsp thyme
1/4 to 1/2 tsp salt or lite salt (optional)
1 cup water
1 tbsp corn starch (or other starch)
Preheat the oven to 375F.
Place the half of the mushrooms at the bottom of a pyrex baking dish and place the chicken on top. Sprinkle the pepper, sage, rosemary, thyme and salt onto the chicken and top with the other half of the mushrooms. Pour a cup of water into the bottom of the dish, being careful to not wash he seasonings off of the chicken.
Bake for 45 minutes to an hour, turning the chicken over half way through. (Add another 15 minutes if the chicken was frozen to start with.)
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| Approved by the Cadet! |
Add starch to the liquid/mushroom mixture in the pan, and whisk until mixed. Place the dish into the microwave on high for a minute. Whisk, microwave another minute, then whisk again. Add the chicken back to the pan and coat each with the gravy.
Serve over mashed potatoes or rice.
*Many of the big-corporate-farm chicken comes with salt water in it. They call it "seasoning." (What for??) Organic chicken may cost more but is worth the premium to avoid silent additives. Thighs are easy to bone for the kids, cook evenly, and are the cheapest cut.
www.stealthymom.com shared at the Living Well Blog Hop .
