Sunday, July 9, 2017

Chicken in the Closet

Here is an oven meal based on a modern “no peek chicken” and an old French recipe called “Cassoulet”. A hearty one dish meal that will satisfy the most picky eater.

Chicken thighs, sausage, rice and soup! You may have these in your pantry right now. It makes a very creamy, cheesy rice with big hunks of broccoli and sausage.

  • 1 cup uncooked long-grain rice (NOT minute rice)*
  • 1 (10-3/4-ounce) can cream of Cheddar soup
  • 1 (10-3/4-ounce) can cream of Broccoli Cheese soup
  • 2 (10-3/4-ounce) soup cans of chicken stock (low salt)
  • a crown of fresh broccoli, rinsed and cut into florets.
  • 2 cloves garlic, minced
  • 3 bratwurst cut into 2 inch pieces
  • 1 teaspoon Worcestershire sauce
  • 4 chicken thighs (3-1/2 to 4 pounds)
  • Paprika for sprinkling
*Try a 4.2 oz. box of long grain rice that includes a seasoning packet. Most rices on the shelf wil be instant, but take the time to find a “regular” that calls for cooking at least 20 minutes.

Do your cutting: Rinse and cut up broccoli, slice up the brats, chop the garlic, and onion.

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Heat oil in skillet and add the brat pieces and onion. Let cook until brats are browned, about 12 minutes, add garlic and let cook an additional minute and remove from heat, drain on paper towels.

In a large bowl, whisk together soups, 1 can stock and Worcestershire sauce.

Pour the rice into the sprayed baking dish. Pour in the remaining can of stock and stir in half the packet of seasonings.

Mix in the broccoli and stir in the sausage mixture. Pour soup mix over top.

Sprinkle the rest of the seasonings over the chicken.

Press each piece into the mixture in the baking dish.

Cover tightly with aluminum foil and bake for 1.5 hours. Do NOT open foil cover during baking. (keep it in the closet)

Serve the thighs on a platter with the rest of the casserole as a creamy side dish.

What an easy dish. Please DO NOT ADD SALT! The canned soups are loaded with it.

A variation:

"No Peek Pot Roast"... Brown the the roast, place in a 9x13 pan. Peel and cut desired number of potatoes in half and arrange around the roast. Add carrots and onions. Sprinkle an envelope of onion soup mix over all. Spread 2 cans of cream of mushroom soup over all. DO NOT SALT. Cover with foil, sealing the edges well. Bake in a 350 oven for 2-1/2 to 3 hours. Gravy is ready for mashed potatoes or noodles!

Hope you enjoy this one dish wonder!

Serving my Master Indy

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White 

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