The New York Times has given me so many inspirational recipes and this is one of them! Quick and easy. I doubled the recipe to make leftovers for my kids to take to their homes. Making easy recipes my family likes encourages them to try something new too!
Ingredients
2 pounds boneless skinless chicken thighs
1 cup whole milk yogurt
2 cloves minced garlic or more
1 teaspoon dried oregano or more
1/2 teaspoon or 1 1/2 teaspoons fresh thyme or more
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1 large lemon, ZEST AND JUICE
Directions
1. In a large bowl whisk together all ingredients except lemon juice and chicken.
2. Add chicken and mix well. Cover and refrigerate 3-24 hours
3. Remove from frig 30 minutes before grilling
4. Clean grill grates and coat them with a bit of oil. Grill on high to medium high heat until done or reaches internal temperature of 165 degrees, about 6-8 minutes per side.
5. Place chicken on a serving platter. Sprinkle with more salt and pepper and pour lemon juice over all. Add chopped parsley and lemon wedges if you like
Comfort food from the 1960s! My mom made this recipe for decades and so have I! Everyone loves it! My kids continue to make it! It’s simple, requires very few ingredients and has some flexibility too!
These are the basic ingredients, though the sherry is not essential. My kids did not like the flavor the sherry added, so I made it without for them
Basic steps to get this in your tummy!
Melt butter in a glass baking pan. Glass looks better for serving, but not essentialCoat the chicken on both sides with melted butterBake chicken for 30-45 minutesIn a bowl combine Campbell’s Cream of Chicken Soup, milk and sherry. Use the empty can as your measuring tool. 1/2 can milk and 1/2 can sherry is my proportion. The original is 1/4 can sherry and 3/4 can milk. Or use a full can milk and no sherry. Or use another white wine variety!Pour the soup sauce over the baked chicken. I use 5-6 skinless chicken thighs with the bone. The bone helps keep the shape of the chicken so it doesn’t fall apart. If you want less sauce, add more chickenBake another 30 minutes until it starts browning, and even longer to get a really dark brown crust! The sauce evaporates more the longer you cook it.
Ingredients
5- 6 chicken thighs, with bone, skinless
1-10.5 ounce can Campbell’s Cream of Chicken Soup
About 5 oz milk, measure 1/2 can
About 5 oz sherry, measure 1/2 can
1 small can sliced mushrooms, drained OPTIONAL
3 tablespoons butter Or 2-3 tablespoons olive oil
Instructions
1. Preheat oven to 350 F. Melt butter in glass baking pan in the oven. I used an 8×12 baking pan.
2. Place chicken in butter and turn pieces over so all sides are coated
3. Bake 30-45 minutes
4. In a medium bowl whisk together Campbell’s Cream of Chicken Soup, milk and sherry. Add canned mushrooms too if you like which were part of the original recipe.
5. Pour the sauce over the baked chicken. Bake another 30-45 minutes, depending how brown you like it.
6. Mashed potatoes of some sort is essential. I like smashed yellow potatoes with their skins! Wide egg noodles also work.
7. Unless you really brown the chicken and sauce it’s a pretty bland color, so add a colorful vegetable and or sprinkle with paprika, another mid century culinary trick!
Voila!
The original recipe is almost identical to mine. Only the proportions of ingredients are different. Below is the original ingredient list my Mom used.
1 whole chicken cut up or 5- 6 thighs with bone and skin
1 can cream of chicken soup
1/4 can Sherry
3/4 can milk
1 small can sliced or pieces of mushrooms, drained
nina in the kitchen 