What you will need:
These easy steps:
|2 tsp vegetable oil
||3 lb broiler/fryer chicken (cut up)
|½ C. dry white wine
||2 Tbsp chopped fresh parsley
|2 medium yellow onions (quartered)
||¼ tsp crushed dried Rosemary leaves
|½ lb whole baby carrots
||½ tsp crushed dried Thyme leaves
|Two 10 oz tins Campbell’s condensed creamy chicken mushroom soup
In a 5-quart Dutch oven, brown chicken pieces in oil on high heat… remove, drain excess fat, and set aside.
To the hot pan, add contents of soup tins, wine, parsley, Thyme, and Rosemary until thoroughly mixed. Reduce heat to medium high. Add reserved chicken pieces and heat to a boil.
Once boiling, reduce heat to low, cover and cook for 15 minutes. Add carrots and onions, recover, and simmer undisturbed for 20 minutes longer or until chicken is no longer pink and the juices run clear.
I like this dish served with simple steamed mini red potatoes.
About the main ingredient:
Chickens are categorized by their age and weight. The age of the chicken determines the proper method for cooking. The fat content of the bird, size and age as well as cooking method will also affect the flavor. Here are some examples and suggested cooking methods.
- Younger, smallish chicken 2-3 months old, between 1½ - 2½ lbs. Broil/Grill/Roast
- Specially fed castrated male 7-10 months, between 4-10 lbs. Roast/Casserole/Poach/Fricassee
- Smallish, older chickens 3-5 months old, between 2 -3 lbs. Broil/Fry
- A fat roasting chicken 3 -5 months old, between 2 -3 lbs. Roast/Casserole/Poach/Fricassee
- Older hen or rooster over 12 months old and over 3 lbs. Stew/Fricassee/Soup/Pressure Cook
Range or Free Range
- A typical chicken lives indoors in about 1 square foot of space. Range chickens are allowed double that, plus allowed time to roam outdoors. They are fed special diets, and are commonly but not always, hormone-free and "vegetarian" fed. This is said to produce meat that is more flavourful. 10-12 weeks old and around 4½ lbs. Roast/Casserole/Poach/Fricassee
Chardonnay Musqué, VQA Four Mile Creek, offered at $17.20, is created by blending 54.8% Chardonnay Musqué with 45.3% Chardonnay. Chardonnay Musqué is a unique and rare clone of Chardonnay that exhibits wonderful, perfumed characteristics of ripe fruit and intoxicating floral notes. Meanwhile, the Chardonnay exhibits the typical characteristics one would expect from Chardonnays such as apples, pears and pineapples. A unique Chardonnay that is available through Vintages.
Hints and tips:
Some may look down their noses at commercially canned foods, but recent studies show that canned foods are just as nutritional, if not more so, than some fresh foods. They can also be a lifesaver for those with little time to cook a nutritious meal. Be sure to examine canned foods before consuming. If the can is dented, misshapen, or leaking, do not purchase. Bulging cans are an indication of spoilage and should not be used. Although it is not harmful to store food in an open can in the refrigerator for a day or so, it is still a better idea to store leftover canned goods in a glass or plastic covered container.
Damon G. Beggs
Damon is owner of CATERWAITER Event Catering & Service Staff located in downtown Toronto.