Chicken Dinner Baked in Its Own Gravy
Serve this dinner with a tossed or cucumber salad.
INGREDIENTS | SERVES 6
- 12 small chicken thighs
- ¼ cup all-purpose flour
- ¼ cup butter, melted
- 6 medium russet potatoes, scrubbed and pierced with a fork
- 1 cup undiluted evaporated milk
- 1 10 ¾-ounce cream of mushroom soup
- 4 ounces American cheese, grated
- Salt and freshly ground black pepper to taste
- 1 1-pound bag frozen baby peas and pearl onions, thawed
- 4 ounces button mushrooms, cleaned and sliced
- Paprika, as needed
Preheat oven to 425 °F.
Coat the chicken in the flour and arrange, skin-side down, in the melted butter in a 9" × 13" nonstick baking pan. Add the potatoes to the pan. Bake for 30 minutes.
Use tongs to turn the chicken, reduce the oven temperature to 325 °F, and bake for an additional 30 minutes.
Add the evaporated milk, soup, cheese, salt, and pepper to a bowl; stir to mix.
Remove the potatoes from the baking pan, wrap in foil, and return to the oven. Drain any excess fat from the chicken and discard.
Arrange the peas and onions over the chicken, then top with the mushrooms. Evenly pour the evaporated milk mixture over the mushrooms. Sprinkle with paprika. Cover the baking pan with foil, return to the oven, and bake for 20 minutes.
If you want to avoid adding extra butter to the baked potatoes you serve with the Chicken Dinner Baked in Its Own Gravy, put each potato on a serving plate, cut it in half lengthwise, and lightly mash the pulp. Spoon the vegetable-gravy mixture over the potato and place a chicken thigh over the top of each half.