Looking for a super easy weeknight dinner? This chicken and gravy is super easy to prepare, smells wonderful while it's cooking, and tastes like you spent all day on it!
- 6 to 8 large chicken thighs (Use your favorite part of the chicken - adjust cooking time to the pieces - i.e. legs will take much less time than thighs or breasts)
- 1 10-oz can cream of mushroom soup
- 1 10-oz can cream of chicken soup
- 10 to 12 turns fresh cracked pepper
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 Tablespoon olive oil
- 1 tablespoons dried rubbed sage
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Preheat the oven to 350 degrees.
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In a large casserole dish, add the soups, pepper and paprika. Stir it all to blend.
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Place the chicken on top of the soups. Score the skin, then sprinkle the olive oil over the chicken skin, then top with the salt and sage.
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Bake 45 minutes to an hour. The skin should be golden and crisp and the internal temperature of the meat should be between 180 and 200 degrees.
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Remove it from the oven and let it rest about five minutes.
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Stir the gravy before serving.
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Serve with mashed potatoes or stuffing and your favorite steamed veggie or a salad - voilà! It's dinner!
Instead of mashed potatoes or stuffing, place some whole potatoes in the oven at the same time as the chicken, directly on the rack. Cook until they are soft and steamy. Use a steam in the bag frozen vegetable and you have dinner with only one pan to wash.
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