Chicken in Sour Cream, and Homemade Cream of Mushroom Soup

I have to admit that my favourite piece of chicken is the thigh. It has so much more flavour than the breast. And lots more meat than the drumstick.  I love using the Maple-Glazed Chicken recipe, but variety is good too. I found an interesting recipe over at AllRecipes and decided to tweak it a little bit.  First of all, I have no Cream of Mushroom Soup and couldn't find a substitute recipe (see bottom). So I came up with this one that was a complete hit.

Chicken in Sour Cream

Ingredients:

        8 chicken thighs
        1 Tbs Vegetable Oil
        1 pinch Ground Black Pepper
        1 pinch Salt
        1 pinch Paprika
        Homemade Cream of Mushroom Soup
        1 (1 oz) pkg Dry Onion Soup Mix
        1 cup Sour Cream
        1 Tbs Lemon Juice
        1 tsp Dried Dill Weed

Directions:

1. Place chicken in a 9 x 13 inch greased baking dish. 
2. Sprinkle with salt, pepper, and paprika to taste.
3. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed.
4. Pour over chicken.
5. Bake at 400 degrees F (175 degrees C) for one hour, or until chicken is tender and sauce is brown.

Homemade Cream of Mushroom Soup

Ingredients:

        Butter  (I used unsalted) 

        Mushrooms, chopped

        Garlic

        Flour

        1 cup Milk

Directions:

1. Melt Butter.
2. Add chopped Mushrooms.
3. Saute until slightly brown
4. Add chopped Garlic, Flour, 1 cup Milk
5. Heat to a nice roux.

Enjoy!

            Ingrid