This is so easy to make and the results are delicious! I sometimes use a can of Condensed Cream of Mushroom soup – equally yummy! If you don't want to use wine, chicken stock would be also fine.
Ingredients (serves 6)
- 1½ kg Ingham Chicken thighs
- 50g Unsalted butter
- 400g can of Cream of Chicken Soup
- ½ cup Dry white wine
Method
- Trim any fat from chicken pieces. Put into a shallow baking dish, dot with butter. Roast uncovered in a moderately hot (190ºC) oven for ½ hour.
- Pour over the soup and wine and bake uncovered for a further ¾ to 1 hour. The chicken will take on a beautiful golden colour and the texture will be tender and juicy.
- Remove chicken to a serving dish. Pour chicken gravy formed in the baking dish into a jug. Skim away any excess fat. Serve with your choice of vegetables and enjoy!
Notes
This is my late mother's recipe. It is delicious and the soup makes a lovely gravy. It is very filling and goes great with beans, carrots and new potatoes.
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mom160270 said
- 23 Sep 2024
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cassy26 said
- 30 Jul 2023
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serotonin said
- 30 May 2019
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happymum2018 said
- 19 May 2019
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happymum2018 said
- 31 Dec 2018
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mom112217 said
- 01 Oct 2018
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curlytops said
- 08 Sep 2018
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youngoldlady said
- 07 Sep 2018
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youngoldlady replied
- 07 Sep 2018 , 10:07 pm
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mom81879 said
- 07 Sep 2018
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LuckyMum said
- 06 Sep 2018
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Cookfromscratchmum said
- 03 Sep 2018
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mggarner said
- 03 Sep 2018
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nadine_hill said
- 31 Aug 2018
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taynik46 said
- 30 Aug 2018
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mom93821 said
- 30 Aug 2018
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mom90758 said
- 30 Aug 2018
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mom93821 replied
- 31 Aug 2018 , 5:38 am
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