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–+ servings

Baked Chicken Florida

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 79.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Roasting Pan (Shallow)
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Juice Option
  • Seasoning Option
  • ¼ teaspoon dried tarragon, crushed
  • 1½ kilos chicken thighs and drumsticks, (3 lb)
  • 1 tablespoon cornstarch
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed chicken broth
  • condensed chicken with rice soup

Juice - Use 1 Item

  • ½ cup orange juice
  • ¼ cup lemon juice, plus ¼ cup water
  • ¼ cup lime juice, plus ¼ cup water

Seasoning - Use 1 Item

  • ½ teaspoon fresh ginger, minced
  • 1 clove garlic, minced
  • 2 tablespoons fresh chives, chopped

Garnish - Use 1 Item

  • orange wedges
  • avocado slices
  • kiwifruit slices

Instructions
 

  • Prepare the marinade by mixing together the Soup, Juice, and Seasoning Options, and the tarragon in a small bowl.
  • Arrange chicken in a shallow baking pan, and pour the marinade over the chicken. Cover and place in the fridge to marinate for at least 2 hours, turn the chicken pieces over occasionally.
  • When you are ready to cook, preheat your oven to 190° C (375° F). Drain the chicken and reserve the marinade. Arrange the chicken in a shallow roasting pan.
  • Bake chicken for 50 minutes or until chicken is cooked through and fork tender, basting frequently with the reserved marinade. Remove chicken to a serving platter and cover to keep warm.
  • Pour the pan drippings and any remaining marinade into a 1 quart saucepan, and whisk in the cornstarch. Place on medium heat and bring to a boil, stirring often. Cook 1 minute.
  • Spoon some of the sauce over the chicken on the platter, and pour the remaining into a bowl that can be passed on the table. Add the Garnish Option around the chicken.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.