When the typhoons came one after the other over the past several weeks, we stocked up on canned goods. That’s really the only time of the year when that happens. Before and after the monsoon season, we rarely have more than a few pieces of canned goods in the pantry. But, as the Boy Scout motto goes, “Be prepared.” Interruption of water and power service are all too common when the rain and wind rage, so, we bought canned goods.
Fortunately, the monsoon season is almost over and there have been no water nor power interruption. So, I’ve started using the canned goods that we bought. And I don’t mean just opening the cans and dumping the contents in a bowl. Might as well get creative right? So, here’s a chicken recipe with a sauce made with half a can of cream of mushroom soup.
Recipe: 30-minute chicken, mushrooms and peas dinner
- 5 to 6 chicken thighs
- salt and pepper
- 2 tbsps. of butter
- 1 onion, thinly sliced
- 6 to 8 button mushrooms (white or brown), sliced
- 1/3 c. of sweet peas
- 1/2 can of cream of mushroom soup
- 1 tbsp. of chopped parsley
- Rinse the chicken then wipe dry (no, I don’t believe in not rinsing the chicken prior to cooking, whatever the USFDA says). Rub with salt and pepper.
- Heat the butter in a frying pan.
- Arrange the chicken thighs in the hot butter, skin side down in a single layer. Cook over high heat until the skins are nicely browned, about three minutes. Flip and brown the other side (another two minutes).
- Add the onion slices, stir and cook just until the softened a bit. Pour in half a cup of water. Lower the heat, cover and cook for about 20 minutes until the chicken thighs are almost done and the mixture is almost dry.
- Add the mushrooms and peas. Sprinkle with more salt and pepper. Stir. Cover and cook for two minutes.
- Pour in the mushroom soup. Cook until the condensed soup has thinned out and has the consistency of a thick sauce.
- Stir in half of the parsley.
- Transfer the chicken, mushrooms, peas and sauce to a serving platter (a shallow bowl is a better idea). Sprinkle in the remaining parsley and serve.
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 2