Forgotten Chicken: A Weeknight Wonder

The key to preventing dry chicken, especially with a dish like Forgotten Chicken, lies in several factors. First, using chicken thighs is a huge advantage as their higher fat content makes them more resistant to drying. Second, ensure your baking dish is tightly covered with aluminum foil for the initial baking period; this traps steam and moisture, essentially braising the chicken. Finally, avoid overcooking. Use an instant-read meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) at its thickest part, then remove it from the oven. Resting the chicken for 5-10 minutes after baking also allows the juices to redistribute, leading to a more succulent result.

Absolutely! This Forgotten Chicken recipe adapts beautifully to a slow cooker, making it even more hands-off. To do so, simply place the chicken thighs in the slow cooker. In a separate bowl, whisk together the cream of mushroom soup, dry onion soup mix, water, garlic powder, and black pepper. Pour this mixture over the chicken. Cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is tender and cooked through. You might find the sauce to be a bit thinner in a slow cooker, but it will still be incredibly flavorful. If you prefer a thicker sauce, you can remove the chicken at the end, whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the sauce, and cook on high for an additional 15-20 minutes until thickened.

This Forgotten Chicken is incredibly versatile and welcomes a variety of vegetables. To add vegetables, I recommend stirring them into the sauce during the last 30-40 minutes of baking, or even layering them under the chicken. Heartier vegetables like sliced carrots, potatoes (cut into 1-inch pieces), or quartered cremini mushrooms work wonderfully. You could also add frozen peas or corn during the last 10-15 minutes of cooking for a pop of color and sweetness. Just be mindful not to overcrowd the baking dish, as this can affect cooking times and sauce consistency. Adding vegetables makes it a fantastic one-pot meal!

Achieving the perfect sauce consistency for your Forgotten Chicken is all about balance. If you find your sauce is too thin after baking, you have a couple of options. You can transfer the chicken to a serving platter, then pour the sauce into a small saucepan and simmer it gently over medium heat, stirring occasionally, until it reduces and thickens to your liking. Alternatively, whisk a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) into the simmering sauce and cook for a few minutes until thickened. If the sauce is too thick, simply whisk in a tablespoon or two of warm chicken broth or water until you reach your desired consistency. Taste and adjust seasonings as needed after making any adjustments.

While the cream of mushroom soup is a convenient shortcut and a hallmark of the traditional Forgotten Chicken, you can certainly use fresh mushrooms to build a sauce from scratch if you prefer. Sauté about 8 ounces of sliced fresh mushrooms (cremini or button) in a tablespoon of butter or olive oil until softened. Then, whisk in 2 tablespoons of all-purpose flour to create a roux, cooking for 1-2 minutes. Gradually whisk in 1 1/2 cups of chicken broth and 1/2 cup of heavy cream or whole milk, stirring until thickened. Season with salt, pepper, and a pinch of dried thyme. While this adds a lovely fresh mushroom flavor, it does increase the active prep time, moving slightly away from the "forgotten" nature of the dish. However, the flavor payoff is excellent for those who have the time!