Chicken Parisenne
Chicken Parisenne is an moderately easy dinner. Made with 1 large pkg. chicken thighs (approximately 12), 1/4 c. red wine vinegar, 1/4 c. water, 2 tbsp. brown sugar and 1 (10 oz.) can cream of mushroom soup, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Place, uncooked, skinned thighs in 13 x 9-inch Pyrex baking dish.
Mix red wine vinegar, water, brown sugar and soup with wire whisk.
Pour over chicken.
Top with mushrooms.
Bake at 350Β° for 1 hour.
One half hour before serving, mix in sour cream with a spoon.
Serve with rice.
π· Perfect Pairings
Complete your meal with these
/3843168-4e5fd31222984796a2373dacb3926490.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment