Rustic Chicken Medallions with Sipping Gravy is perfect to serve to guests and yet, it is another easy, delicious recipe calling for frugal and easy-to-find boneless, skinless chicken thighs! Making this another great chicken recipe the whole family will enjoy.
I am a food blogger that reads other food blogs for inspiration!
I stumbled upon the original recipe that inspired my own version at Kayotic Kitchen, a blog that sadly, is no longer active. This was many years ago, but this chicken recipe for Rustic Chicken Medallions with Sipping Gravy lives on! This is another delicious dinner recipe using those oh, so convenient, skinless, boneless chicken thighs...because they sure are easy to work with when developing new and delicious recipes!
By the seat of my pants!
broiler setting and a 350-degree oven
6-8 boneless, skinless chicken thighs
Cover the bottom of a flat pan with a lid, that you can use to broil, with a thin coating of olive oil. Add the chicken pieces in a single layer.
Crush the thyme leaves in the palm of your hand, then season the chicken mixture with the crushed thyme, garlic salt, and fresh ground pepper.
Scatter the raisins, apple pieces, mushroom slices, and diced cheese over the surface of the chicken.
Combine the mushroom soup and white wine in a small mixing bowl, pour over the chicken mixture.
Remove the lid and continue to cook for an additional 20 minutes. At the end of the cooking time, the chicken should be tender, and the sauce will have reduced.
Serve in a rimmed dinner plate or shallow soup plate beside your choice of, mashed potatoes, brown (or regular) rice, or noodles. PS, and serve with a spoon for sipping the gravy!
Note: when we cook brown rice to serve with Rustic Chicken Medallions with Sipping Gravy, we like to make Carrot Rice. It is delicious alongside the chicken. Just cook up your favorite rice, adding 2 grated carrots to the rice and water at the start of the cooking process.
Storage options for Rustic Chicken Medallions with Sipping Gravy. Store covered in the refrigerator for up to three days. While you could freeze this dish for a longer storage time, do expect some loss of texture when thawed. Thaw in the refrigerator before reheating.
By the seat of my pants!
broiler setting and a 350-degree oven
6-8 boneless, skinless chicken thighs
Cover the bottom of a flat pan with a lid, that you can use to broil, with a thin coating of olive oil. Add the chicken pieces in a single layer.
Storage options for Rustic Chicken Medallions with Sipping Gravy. Store covered in the refrigerator for up to three days. While you could freeze this dish for a longer storage time, do expect some loss of texture when thawed. Thaw in the refrigerator before reheating.
You may have noticed that we have a number of delicious recipes calling for chicken thighs, and for good reason. They are easy to find, purchase in bulk, and are a reliable freezer pantry ingredient. But I have to say this recipe is by far the most delicious! The gravy is a rich blend of flavors that is perfect over your choice of mashed potatoes, rice, or noodles. So good in fact I suggest serving this with a spoon to be able to sip up all that gravy!
Not to worry, this is much easier than it looks!
Rustic Chicken Medallions with Sipping Gravy are a cinch to make. A few minutes cutting up the ingredients, a quick trip under the broiler for flavor, and then a short bake in the oven. But I have to tell you, the taste is superb, and definitely company fare. You can also make any entertaining just that much easier by cooking the rice or potatoes the day before.
Some thoughts on this recipe:
There are a few steps that helpers in the kitchen could complete for you, like chopping and slicing.
And while it does call for a can of cream of mushroom soup, you can, by all means, substitute a homemade version of mushroom soup, if you choose. I have not tried the homemade cream soup substitute in this recipe.
Use any apples you may have, red or green will not matter. We did not peel and I love the specks of color they provide in the finished dish.
Ingredients needed for this recipe:
- chicken thighs
- thick-sliced bacon
- cheddar cheese
- an apple
- raisins
- brown cremini mushrooms
- onion
- garlic salt
- fresh ground pepper
- thyme leaves
- olive oil
- cream of mushroom soup
- dry white wine
You will also need the following:
- cutting board
- measuring spoons
- measuring cups
- kitchen knife
- large flat baking pan with lid
- small mixing bowl
Now we are ready to begin!
Rustic Chicken Medallions with Sipping Gravy
broiler setting and a 350-degree oven
6-8 boneless, skinless chicken thighs
olive oil
1 thick slice of bacon
2-3 T diced onion
1 t dried thyme leaves
garlic salt
fresh ground pepper
2 T raisins
1 apple diced - you do not have to peel
8 medium-large brown Cremini mushrooms, sliced thick
1/2 c diced cheddar cheese
1 can cream of mushroom soup, or your own homemade version if desired
1/2 c dry white wine
1 thick slice of bacon
2-3 T diced onion
1 t dried thyme leaves
garlic salt
fresh ground pepper
2 T raisins
1 apple diced - you do not have to peel
8 medium-large brown Cremini mushrooms, sliced thick
1/2 c diced cheddar cheese
1 can cream of mushroom soup, or your own homemade version if desired
1/2 c dry white wine
On a large cutting board, chop the raisins, dice the apple and the cheddar cheese. Slice the mushrooms into thick slices. Set aside until needed.
Cut each chicken thigh into 3 or 4 pieces, remove excess fat, as desired. Mince the bacon.
Cover the bottom of a flat pan with a lid, that you can use to broil, with a thin coating of olive oil. Add the chicken pieces in a single layer.
Sprinkle the minced bacon over the chicken, broil until bacon is opaque, add onions, and broil until golden brown.
You want the onions to be a deep golden brown, but not to burn. However, a few dark pieces of onion add to the overall flavor.
Turn the chicken pieces over and broil a bit more to seal the surface of the meat.
Crush the thyme leaves in the palm of your hand, then season the chicken mixture with the crushed thyme, garlic salt, and fresh ground pepper.
Combine the mushroom soup and white wine in a small mixing bowl, pour over the chicken mixture.
Cover with a lid and bake for 40 minutes.
 |
| Rustic Chicken Medallions with Sipping Gravy, ready to serve. |
Remove the lid and continue to cook for an additional 20 minutes. At the end of the cooking time, the chicken should be tender, and the sauce will have reduced.
Serve in a rimmed dinner plate or shallow soup plate beside your choice of, mashed potatoes, brown (or regular) rice, or noodles. PS, and serve with a spoon for sipping the gravy!
Note: when we cook brown rice to serve with Rustic Chicken Medallions with Sipping Gravy, we like to make Carrot Rice. It is delicious alongside the chicken. Just cook up your favorite rice, adding 2 grated carrots to the rice and water at the start of the cooking process.
Storage options for Rustic Chicken Medallions with Sipping Gravy. Store covered in the refrigerator for up to three days. While you could freeze this dish for a longer storage time, do expect some loss of texture when thawed. Thaw in the refrigerator before reheating.
UPDATE:
For your convenience, a "copy and paste" version of Rustic Chicken Medallions with Sipping Gravy has
been included below.
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Printable "copy and paste" version:
Rustic Chicken Medallions with Sipping Gravy
broiler setting and a 350-degree oven
6-8 boneless, skinless chicken thighs
olive oil
1 thick slice of bacon
2-3 T diced onion
1 t dried thyme leaves
garlic salt
fresh ground pepper
2 T raisins
1 apple diced - you do not have to peel
8 medium-large brown Cremini mushrooms, sliced thick
1/2 c diced cheddar cheese
1 can cream of mushroom soup, or your own homemade version if desired
1/2 c dry white wine
1 thick slice of bacon
2-3 T diced onion
1 t dried thyme leaves
garlic salt
fresh ground pepper
2 T raisins
1 apple diced - you do not have to peel
8 medium-large brown Cremini mushrooms, sliced thick
1/2 c diced cheddar cheese
1 can cream of mushroom soup, or your own homemade version if desired
1/2 c dry white wine
On a large cutting board, chop the raisins, dice the apple and the cheddar cheese. Slice the mushrooms into thick slices. Set aside until needed.
Cut each chicken thigh into 3 or 4 pieces, remove excess fat, as desired. Mince the bacon.
Cover the bottom of a flat pan with a lid, that you can use to broil, with a thin coating of olive oil. Add the chicken pieces in a single layer.
Sprinkle the minced bacon over the chicken, broil until bacon is opaque, add onions, and broil until golden brown.
You want the onions to be a deep golden brown, but not to burn. However, a few dark pieces of onion add to the overall flavor.
Turn the chicken pieces over and broil a bit more to seal the surface of the meat.
Crush the thyme leaves in the palm of your hand, then season the chicken mixture with the crushed thyme, garlic salt, and fresh ground pepper.
Combine the mushroom soup and white wine in a small mixing bowl, pour over the chicken mixture.
Cover with a lid and bake for 40 minutes.
Remove the lid and continue to cook for an additional 20 minutes. At the end of the cooking time, the chicken should be tender, and the sauce will have reduced.
Serve in a rimmed dinner plate or shallow soup plate beside your choice of, mashed potatoes, brown (or regular) rice, or noodles. PS, and serve with a spoon for sipping the gravy!
Note: when we cook brown rice to serve with Rustic Chicken Medallions with Sipping Gravy, we like to make Carrot Rice. It is delicious alongside the chicken. Just cook up your favorite rice, adding 2 grated carrots to the rice and water at the start of the cooking process.
Note: when we cook brown rice to serve with Rustic Chicken Medallions with Sipping Gravy, we like to make Carrot Rice. It is delicious alongside the chicken. Just cook up your favorite rice, adding 2 grated carrots to the rice and water at the start of the cooking process.
Storage options for Rustic Chicken Medallions with Sipping Gravy. Store covered in the refrigerator for up to three days. While you could freeze this dish for a longer storage time, do expect some loss of texture when thawed. Thaw in the refrigerator before reheating.
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Yum-yum on a chilly autumn day! Thanks!
ReplyDeleteThank you! And thanks for stopping by, I appreciate it.
DeleteThe chicken sounds delicious and I love the idea of adding carrots to your rice.
ReplyDeleteThanks Beth, and thanks for stopping by.
DeleteI am adding this to this week's menu!! I will try it in my slow cooker which has a browning feature.
ReplyDeleteThank you! I just might try my slow cooker next time, although I would still have to brown on the stove...
DeleteThanks so much for linking up at the Unlimited Link Party 61. Pinned!
ReplyDeleteDee, you are welcome, thanks for hosting!
DeleteThat sounds amazing! I can't wait to try it; though I would have to tweak it a bit to work with my Weight Watcher's plan but that's not big deal. Pinned.
ReplyDeleteI hope you enjoy this dish, thanks for stopping by!
DeleteThanks so much for sharing your awesome post with us on Full Plate Thursday 563, we featured it! Hope you have a great Thanksgiving and hope to see you soon!
ReplyDeleteMiz Helen
As always, thank you Miz Helen!
DeleteThe Copy and Paste version leaves out the direction to "Scatter the raisins, apple pieces, mushroom slices, and diced cheese over the surface of the chicken." It was driving me crazy! :-)
ReplyDeleteHello, so sorry you are having a difficult time with this process. If you would like, you may drop a comment in the comment box and I can reply with a readable copy. Thanks so much for stopping by.
Delete