Sunday, September 11, 2011

Chicken Supreme

I am always on a quest to find new things to cook for my husband and I. Cooking the same thing every week gets really really boring in my opinion so I am constantly looking all the time for new recipes. Let me start by saying I subscribe to Daily Candy, an on-line site that sends you a Daily message about "eye" candy that is sometimes useful but mostly is stuff I dream about. Every day I look forward to the Candy no matter what it is. Last week Daily Candy sent me a email Titled "What's for Dinner?" This really intrigued me, I had to find out more about it.

It was all about an on-line web site dedicated to helping you find what you want to eat for dinner based on what you tell, such as meat, veggie, etc. The site is called Gojee, and I suggest you all get a Gojee account. I love it, and I have only used it once. Gojee is all about other recipe blogs and how to find the perfect meal to make for dinner. You see when you find a recipe you like Gojee links you to the blog that the recipe is on so you can view it, print it, etc. The nice thing is you can save your recipes on the Gojee site for later reference and not worry about where you were linked to.

I got very excited about this and set up an account right away, and started searching for new recipes to create. We seem to always have chicken thighs on hand so I thought lets look for a new recipe using thighs. There are so many it was very hard to choose what would be my first one. But there was one that sounded really good that I had to try it ... Chicken Supreme, which was originally from Taste and Tell (blog).

This is how to make Chicken Supreme
5-6 boneless & skinless chicken thighs
3/4 teaspoon of seasoned salt (I used Pappy's Choice)
pinch of paprika
1 cup chicken stock/broth
1/4 cup white wine (I used white cooking wine you can purchase at the grocery store)
1/4 cup diced onion
1/4 teaspoon curry powder
pinch of fresh cracked pepper
2 tablespoons of all-purpose flour
1/4 cup cold water
1 cup sliced mushrooms (10 sliced button mushrooms)
olive oil

Preheat oven to 350 degrees. Sprinkle thighs with seasoned salt and paprika. Place chicken in a 9x13 baking dish.

In a small bowl combine chicken broth, wine, onions, curry powder and pepper. Pour over chicken. cover with foil. Bake for 30 minutes, then uncover and bake for 45 minutes, or until chicken is done.

While the chicken is in the oven, heat a small amount of oil in a skillet and saute the mushrooms till tender. set them aside.

When chicken is done remove from oven. Take the chicken out of pan and cover to keep warm. Strain the pan juices and reserve for the sauce.

In a small sauce pan whisk the flour and water, slowly whisk in the pan juices. Cook on low heat and whisk until sauce get thicker. Boil for 3-4 minutes. Add the mushrooms to the sauce.

Serve chicken with the sauce.

As you can see we also had some sauteed asparagus with it. It was so yummy!!! we both used the bread to sop up all the sauce left behind on our plates.


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