So, we dug out Nick's family cookbook tonight and made his Grandmother's Saucy Chicken. I gotta give credit - it is a super tasty meal that only uses a handful of ingredients (most of which you would have in your pantry). It's great for a weeknight dinner since it is so easy and simple to put together.
Ingredients:
Red Wine
8 oz Tomato Sauce
1/2 lb Pasta - any variety
1 c. Mushroom Soup
Mushrooms (optional)
Chicken - up to 12 pieces, salt and peppered on both sides (We use less to make it more saucy!)
The first step is to add olive oil to a pan and heat. When the oil starts to shimmer, place chicken in the pan and do not turn until it has browned and flips easily. Once the chicken is browned on both sides remove from the pan and place into a baking dish. Keep the heat on and place 8 oz tomato sauce into the pan. Then fill the sauce container 2/3 with red wine and add to the sauce. Finally, add 1 c. mushroom soup to the pan. We usually make ours and freeze it specifically with this purpose in mind, but the canned stuff would work also. Scrape the pan to remove brown bits of the chicken and bring the whole mixture to a simmer.
We usually also add slices of mushrooms since we like them so much and it gives some texture to the sauce, but if you aren't into them, or want a thinner sauce, omitting them won't really hurt. Once it's brought to a simmer, you just pour over the chicken that was placed in the baking dish and bake in a 350 degree oven for 1 hour. If it doesn't cover all the chicken, flip the chicken over about halfway through the cooking time. Cook noodles during the last leg of the chicken's cooking time, or while the chicken is resting. Toss the pasta into the sauce and serve with a large salad and crusty bread to pick up the leftover sauce!
I know, not the MOST appetizing picture, but trust me, it's awesome.
Ingredients:
Red Wine
8 oz Tomato Sauce
1/2 lb Pasta - any variety
1 c. Mushroom Soup
Mushrooms (optional)
Chicken - up to 12 pieces, salt and peppered on both sides (We use less to make it more saucy!)
The first step is to add olive oil to a pan and heat. When the oil starts to shimmer, place chicken in the pan and do not turn until it has browned and flips easily. Once the chicken is browned on both sides remove from the pan and place into a baking dish. Keep the heat on and place 8 oz tomato sauce into the pan. Then fill the sauce container 2/3 with red wine and add to the sauce. Finally, add 1 c. mushroom soup to the pan. We usually make ours and freeze it specifically with this purpose in mind, but the canned stuff would work also. Scrape the pan to remove brown bits of the chicken and bring the whole mixture to a simmer.
We usually also add slices of mushrooms since we like them so much and it gives some texture to the sauce, but if you aren't into them, or want a thinner sauce, omitting them won't really hurt. Once it's brought to a simmer, you just pour over the chicken that was placed in the baking dish and bake in a 350 degree oven for 1 hour. If it doesn't cover all the chicken, flip the chicken over about halfway through the cooking time. Cook noodles during the last leg of the chicken's cooking time, or while the chicken is resting. Toss the pasta into the sauce and serve with a large salad and crusty bread to pick up the leftover sauce!
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