Chicken Tonight!

I love chicken. It's one of my favorite foods. My husband on the other hand, could eat chicken twice a year and have had enough. As a result of his distaste for chicken, I have created a variety of ingenious and delicious recipes over the years. One even my chicken hater likes is this spicy drumstick recipe.

Spicy Chicken Drumsticks

As many drumsticks as you need - I make 24 at a time. (They can have skin or be skinless whatever you prefer)
Extra Virgin Olive Oil
Montreal Steak Spice

Preheat oven to 400F. I use convection for this recipe. The circulating air in the oven makes the chicken seem barbecued and helps cook it quickly.

Place all the drumsticks in a large bowl, big enough to hold them all. Drizzle oil over them to give them a slightly oil surface. They shouldn't be dripping in oil, just lightly coated.
Now sprinkle them with spice. You can use seasoned salt, garlic - whatever you like. They turn out even better if you can let them marinate in the spices for awhile before you cook them. I prepare the chicken in the morning, cover the bowl and refrigerate then only cook them hours later for supper. If you don't have time to marinate, you can cook them right away also- they still taste great.

Place them on a rack, place the rack in the center of the oven, cook until done. In the convection oven at 400F they cook in about 30 - 35 minutes.

Serve with your favorite sides. We like pilaf rice and broccoli with ours - at least I do!.

Great recipe for a crowd. Can also be served cold.

Chicken Tonight

Okay, I love chicken. I find it to be the most versatile meat out there. My family, on the other hand, can pretty much go without eating chicken for weeks. The girls like wings but the farmer thinks they're too much work. I do make an oven-fried chicken that they like. The rest of the chicken dishes I make they tolerate because I'm the cook. Tonight I made one of my favorite chicken dishes. This is one of the very few things I cook that require a can of soup. But it is really good and very easy.

Chicken Breasts with Creamy Mushroom Sauce

4 - 6 fresh, boneless, skinless chicken breasts
3 cups thinly sliced mushrooms
1 thinly sliced yellow onion
3 cloves of garlic, minced
1 can of cream of mushroom soup
1/2 soup can of milk
1/2 soup can chicken stock or water
2 tablespoons cornstarch
2 tablespoons of cold water
salt & pepper to taste

Preheat oven to 350F. Place chicken breasts in parchment lined pan. Season to taste with salt and pepper. Sprinkle onions evenly over chicken. Sprinkle mushrooms evenly over onions.

In a small bowl, mix soup, milk and chicken stock until smooth. Mix in minced garlic. Mix cornstarch in cold water until dissolved. Add to soup mixture and stir well. Pour mixture over chicken, mushrooms and onions. Bake covered for about 40 -50 minutes, until chicken is just about done. Remove cover, raise oven temperature to 375F, bake about another 20 minutes. This allows the sauce to thicken. Let stand 10 minutes before serving.

I like to serve this with rice and broccoli.

Serves 4 - 6