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Sounds fancy, tastes like it too, but it's easy to prepare this delicious French stew!
6 bacon slices
1/4 cup all purpose flour
1/4 tsp. paprika
12 boneless, skinless chicken thighs (2-3oz each)
4 cups halved fresh white mushrooms
1 cup chopped onion
1 garlic clove, minced (or 1/4 tsp. powder)
10 oz. can of condensed cream of mushroom soup
1/2 cup prepared chicken broth
1/2 cup dry red (or alcohol-free) wine
1/2 tsp. dried thyme
2 bay leaves
2 tbsp. chopped fresh parsley, for garnish
Serves 6
Cook bacon in large frying pan on medium until crisp.
Remove to paper towels to drain.
Remove and discard drippings, reserving 1 tbsp. in pan.
Set aside.
Combine flour and paprika in large resealable freezer bag.
Add 1/2 of chicken.
Seal bag.
Toss until coated.
Repeat with remaining chicken.
Heat reserved drippings in same large frying pan on medium.
Add chicken in 2 batches.
Cook for 8 to 10 minutes per batch, turning occasionally, until browned.
Transfer to 3 1/2 to 4 quart slow cooker.
Add mushrooms, onion and garlic to same large frying pan.
Cook for about 2 minutes, stirring occasionally and scraping any brown bits from bottom of pan, until onion starts to soften.
Add bacon and next 5 ingredients.
Heat and stir for about 2 minutes until mixture just starts to boil.
Pour over chicken.
Cover.
Cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
Remove and discard bay leaves.
Remove chicken mixture to large serving platter.
Garnish with parsley.
Make Ahead:
The night before, prepare mushrooms and onion.
Chill overnigh in separate covered bowls.
Prepare mushroom soup mixture.
Chill overnight in separate covered bowl.
Assemble and cook as directed.
6 bacon slices
1/4 cup all purpose flour
1/4 tsp. paprika
12 boneless, skinless chicken thighs (2-3oz each)
4 cups halved fresh white mushrooms
1 cup chopped onion
1 garlic clove, minced (or 1/4 tsp. powder)
10 oz. can of condensed cream of mushroom soup
1/2 cup prepared chicken broth
1/2 cup dry red (or alcohol-free) wine
1/2 tsp. dried thyme
2 bay leaves
2 tbsp. chopped fresh parsley, for garnish
Serves 6
Cook bacon in large frying pan on medium until crisp.
Remove to paper towels to drain.
Remove and discard drippings, reserving 1 tbsp. in pan.
Set aside.
Combine flour and paprika in large resealable freezer bag.
Add 1/2 of chicken.
Seal bag.
Toss until coated.
Repeat with remaining chicken.
Heat reserved drippings in same large frying pan on medium.
Add chicken in 2 batches.
Cook for 8 to 10 minutes per batch, turning occasionally, until browned.
Transfer to 3 1/2 to 4 quart slow cooker.
Add mushrooms, onion and garlic to same large frying pan.
Cook for about 2 minutes, stirring occasionally and scraping any brown bits from bottom of pan, until onion starts to soften.
Add bacon and next 5 ingredients.
Heat and stir for about 2 minutes until mixture just starts to boil.
Pour over chicken.
Cover.
Cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
Remove and discard bay leaves.
Remove chicken mixture to large serving platter.
Garnish with parsley.
Make Ahead:
The night before, prepare mushrooms and onion.
Chill overnigh in separate covered bowls.
Prepare mushroom soup mixture.
Chill overnight in separate covered bowl.
Assemble and cook as directed.