A great way to serve a whole chicken in serving size pieces, in a white sauce that goes well with noodles, spaghetti or penne pasta.
Course
Main Course
Cuisine
American
Keyword
baked chicken casserole, chicken fricassee, easy chicken main dish
Ingredients
1whole chicken cut into 8-10 piecesskin on
¾cupflour
1tspsaltkosher preferred
1tsppepper
½tspgranulated garlic/garlic powder
½tspsmoked paprika
4-5tbspolive oil
½lbbaconor at least a few slices, sliced into ¼” strips
1large onionsliced
4ozmushroomssliced.
3tbspflour
1cupgood white wine
1can cream of chicken soup
1 ½cupschicken stock
Instructions
Preheat oven to 400F
Dredge chicken in the flour and spices (through paprika). In a heavy skillet over med high heat, brown chicken in the olive oil.
In a Dutch oven, cook bacon until desired crispiness. Remove bacon and drain off half of the bacon fat. Sauté onion & mushrooms in the pot . Once they start to caramelize, lower heat to medium low, and add the 3 tbsp. flour, stirring, and cook 3-4 minutes.
Add the white wine and reduce by half. Return the bacon, and add the soup and stock. Season with salt and pepper to taste. Nestle the chicken pieces into the sauce.
Bake 25 minutes at 400F. Reduce temperature to 325F and bake for 2 hours. Chicken should be very tender and sauce should have thickened. Serve over pasta.
Can also be cooked in a slow cooker, but the chicken skin will not stay crispy.