Baked Mushroom Thighs
Baked Mushroom Thighs
I made this on 29 Jan 2016, excellent, read my comment, recipe has been modified based on my findings Serve with a vegetable and you have a hearty filling meal. For the largest thighs, buy quarters and cut the thighs off yourself, then freeze the drumsticks for later use in another recipe, win win! All photos are mine I took when I prepared this. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6-8 chicken thighs, bone in, skin and fat removed
- 1 can condensed cream of mushroom soup, OR you can make from a shortcut listed on this site
- 1 soup can milk
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1 cup dry bread crumbs, OR make from a shortcut on this site, more as needed
- 3 tablespoons melted butter
- 1 teaspoon corn starch
- salt and pepper, to taste
- 1-2 handfuls fresh mushrooms, optional, lightly chopped, OR canned, sliced, both are acceptable, fresh Straw mushrooms would be excellent
Instructions
- Preheat oven to 180 C. Grease a 9 x 13 inch baking dish or use a non stick dish. For the thighs, if cutting them from quarters, they are generally larger. Not recommended to use thighs and legs as the cooking time will be different for each.
- Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well, season with salt and pepper if desired.
- Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, coat well with the crumbs, and place coated pieces in the baking dish.
- Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes. NOTE, check at 45 minutes, for larger thighs, you may need to increase time to 60 or 75 minutes. This a 9x13 baking dish, that is actually 2 thighs in the back row, and 3 in the front.
- Meanwhile, place remaining soup mixture in a small saucepan and whisk in the corn starch and fresh mushrooms if you are using them. Cook over medium heat, stirring occasionally, until mixture comes to a boil, then reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce/gravy when chicken is done.
- When it comes out of the oven, let it rest for a few minutes before serving. The liquid you see is butter and chicken fat (flavor). I made these with skin on thighs, recipe adjusted to skin off and excess fat removed.
- Serve with mashed potatoes, boiled potatoes, rice, or pasta. Recommended side dish is steamed fresh broccoli or yards beans. I served mine over rice, not a great photo but I spooned the sauce over the chicken that was on a bed of rice.
Notes
Chicken is the most expensive part here, chicken thighs run on average, 59 Baht/kilo but are smaller due to being trimmed. Chicken quarters average about 56 Baht/kilo, you would have to buy 8 quarters, probably a kilo and half or so, then cut yourself (very easy), you get larger thighs and you get 8 drumsticks that you can freeze for use in another recipe. I'll say the chicken costs you 150 Baht, half of that is 75 Baht since you have 8 legs to use later. The soup would cost on average 54 Baht for a can, about 18 Baht if you make it yourself. About 129 Baht if using store bought soup, for 4 meals this would be just under $1 per meal, when stretched to 8 meals (easily done with the larger thighs) this comes out to about 50 cents per meal. All other ingredients are minimal cost or already on hand.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Adapted from an internet recipe.
A definite must-try, although I am always amazed by the size of the thighs that you use :o. But the recipe seems simple enough and looks divine!!! 🙂
When I cut thighs from legs (quarters) I will post the photos 🙂