It’s a heavenly dish with deep savory flavor coming to you on chicken wings! Well, actually Divine Chicken uses succulent chicken thighs, but that’s neither here nor there! The thighs are seared golden-brown and then braised in a creamy, rich gravy that’s profoundly enticing and warming. The taste rewards everyone who makes it, and it looks like a sunbeam bursting through the clouds. Divine Chicken has an angelic flavor you won’t want to give up!
Ingredients
- 1 tablespoon vegetable oil
- 8 chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- paprika, to taste
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 (1-ounce) package dry onion soup mix
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- mushrooms, optional, to taste, sliced and sautéed, for serving
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a skillet over medium heat, heat the vegetable oil.
Step 4 –Add the chicken thighs to the hot oil and brown on both sides, about 2-3 minutes per side.
Step 5 –Transfer the chicken thighs to the prepared baking dish.
Step 6 –Season the chicken with the salt, the pepper, and the paprika.
Step 7 –Combine the cream of mushroom soup, the onion soup mix, the sour cream, the lemon juice, and the dill weed in a bowl.
Step 8 –Pour the sauce mixture over the chicken.
Step 9 –Bake the chicken until the sauce browns and the chicken reaches an internal temperature of 165 degrees F, about 1 hour.
Step 10 –Serve with the mushrooms and garnished with the parsley.
