Riverside Chicken

One of my favorite recipes and SO easy. When you are done, all the liquids come out to thicken the flour, everything kinda caramelizes and goes GREAT over potatoes or with a vegetable.

  • 8 chicken thighs (skinned)
  • Flour
  • Pepper
  • Can of mushrooms (drained)
  • Butter
  • Soy Sauce (or Braggs or Teriyaki sauce)
  1. Dredge each piece of chicken in flour generously and place in a roasting pan (or some pan with a little bit of an edge). Keep a little space between each piece of chicken. Extra flour all over the place is fine.
  2. Scatter mushrooms over chicken.
  3. Pepper to taste
  4. Put a generous multi-shake’s worth of soy sauce on each piece of chicken (maybe a teaspoon each?).
  5. Dot each chicken piece with a pat of butter
  6. Cover with aluminum foil and cook for 45 minutes in a 350 degree oven.
  7. Remove foil and cook for another 15 – 20 minutes – or until everything looks really good and browned and caramelized.

I’ve often wondered if step 8 might be removing the chicken and adding 1-2 cups of hot water to make more gravy if serving with mashed potatoes. But, I haven’t tried it. Or even cooking the chicken on a rack in the roasting pan and adding the water ahead of time. I may try it next time and alter this entry.

Posted in , on June 19, 2009
Recipe entered by: Lena

Leave a Comment