This smothered chicken combines a pre-cooked rotisserie chicken with a rich cream gravy made from cream of chicken soup, heavy cream, mushrooms, and peppers, all prepared in a single skillet in under 45 minutes.
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Purchase rotisserie chicken and cut into 8 pieces. Or quarter into 4 if desired.
Slice onions and cut in half, then separate into rings. Cut mini red peppers into rings as well.
Add 2 Tablespoons of canola oil to large skillet, then add the onion rings only. Cook for about 5 minutes, then add the drained mushrooms. Continue to cook over low heat while you cut up the chicken.
Begin with a sharp knife by placing knife between thigh and back portion of breast. Then cut along side until you can safely disjoint leg and thigh from chicken, by bending leg outward, until joint pops. Then cut along bottom portion of leg to separate. Place knife between the center of the leg joint, and sharply press down with knife, you should be able to see where it will separate from the leg. Repeat with other side of chicken.
Now towards the top of the chicken , repeat with sharp knife, sliding along breast, and pulling wing AWAY from chicken until you can safely cut through the cartlidge & separate it from the chicken. Repeat for other sides.
Now with fingers pull BACK PORTION away from breast portion. Take breast portion and align knife down middle of breast bone to separate the 2 portions. Now you should have 8 pieces
Add all 8 pieces to skillet, pushing veggies to side, so pieces lie flat in skillet.
Now add the pepper rings.
Now add both cans of soup to a large measuring cup, then add 1 soup can filled with heavy whipping cream. Then whisk to blend together .
Pour over chicken. Cover with a lid. Allow to heat through completely about 15 minutes. DO NOT LET GRAVY BOIL, JUST SIMMER OVER LOW HEAT.
Remove from heat and serve while still hot over rice or Mashed potatoes or pasta. What ever you choose. Garnish with chopped chive if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on low heat in a skillet or microwave, adding a splash of cream if sauce has thickened.
Yes, the recipe notes you can use fresh mushrooms if available. Fresh will require slightly longer cooking time when added to the onions.
Boiling can break down the cream and make the gravy separate or become grainy. Keep heat on low and let it simmer gently for about 15 minutes until heated through.
Rice or pasta work equally well as alternatives to mashed potatoes to serve alongside the smothered chicken.
Yes, the recipe explicitly states you can quarter the chicken into 4 larger pieces if preferred instead of separating into 8 pieces.
You can slice and prep the vegetables and chicken ahead of time, but the dish should be cooked fresh since the gravy is best served immediately after simmering.
