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Chef Paul Prudhomme Poultry Magic Seasoning:
Cavender’s All Purpose Greek Seasoning:
Granite Ware 18-Inch Covered Oval Roaster:
Prep Time| 10 min or less
Cook Time| up to 1 hr 30 minutes
Ready In| up to 1hr 40 minutes
Serving Size| 8+
Ingredients:
CHICKEN
– 12-14 Drumsticks
SEASONING – *see note*
– Cooking Spray
– Cavender’s All Purpose Greek Seasoning
– Chef Paul Prudhomme Poultry Magic Seasoning
– Smoked Paprika
– Black Pepper
– Flavor Mate, Garlic & Herb
– Italian Seasoning
– Parsley
– Pork Sausage Seasoning (optional)
– Lipton Onion Mushroom (this is my first time using this flavoring-I was trying it out-you can use a different flavor if you’re not a fan of mushrooms or you can skip it all together) [optional]
– Vegetable Purée (yellow onion, green bell pepper, garlic blended in vegetable oil) (see notes)
– Campbell’s Condensed Family Size Cream of Chicken Soup, 22.6 oz.
Baked Chicken Instructions:
1. Preheat your oven to 400 degrees.
2. Soak, clean, wash and dry drumsticks
3. Season chicken. I eyeball my seasonings. Sorry no exact measurements (see notes).
4. Bake 30 minutes to 1hr covered (checking occasionally).
5. Remove and scoop out approximately 1 cup of the chicken juices.
6. Place the chicken back in the oven and bake uncovered for 10-15 minutes.
7. While the chicken is baking add Campbell’s Cream of Chicken to the cup of chicken juices and mix until well combined. If your chicken doesn’t render enough juice you can use a cup of chicken broth.
8. After the chicken has cooked uncovered for 10-15 minutes remove them and pour the chicken mixture over the chicken and make sure it is well combined with the chicken juices in the pan.
9. Cover and cook for an additional 15 minutes. Remove.
10. Taste the cream of chicken gravy and decide if you want to add any additional seasoning.
11. Serve over rice and enjoy.
Notes:
1. You don’t have to use the seasonings I used to season your chicken. You can use any All Purpose seasoning or combination of your choice just make sure it’s seasoned good but not overly season to the point it’s salty.
2. You can dice up some onion and bell pepper and mix it in wit the chicken. You don’t have to use a purée. I just always have some on deck.
3. These are estimated times. The cooking time will vary based on the pan, size and amount of chicken you cook. So keep an eye on everything and make adjustments where you see fit.
Miscellaneous:
EASY YEAST ROLLS
https://lilluna.com/easy-yeast-rolls/
*these tasted more like biscuits to me*
SWEET PEAS
Salted Butter
Sugar
#Recipe #Cooking #Food
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