Vocal Voices

New recipe, from a Portuguese friend - in America

Ten chicken legs - but I used breast of chicken as I cannot get on with picking meat off bones
Tin mushroom soup - we can't get tins of soup, so bought a packet
Tin of whole mushroom - which we also can't get, so used fresh
White wine - yep, can get that
Parsley - ditto

I cut the chicken breasts in half, as we're on a sort of diet, put them in dish, topped them with mushrooms, mixed the soup mix with 200ml of white wine and a slug of water. poured it over the lot and chucked it in the oven, 180C for half an hour, stirring every now and then.

Served with mash and veg - gert lush

Jan, that reminds me of the chicken soup the ex used to make.

The basic stock was the bones, skin and left over bits from a roast chicken with onions, mushrooms, celery, carrot and herbs, then when it had boiled down and was strained a tin of Campbell's condensed cream of chicken soup was added with a splash of wine and it was done.

Talk about lush.

Just popped on this board looking for some inspiration for dinner tonight... don't have the tinned or packet soup, but have got the rest so will clobber something together; quite looking forward to it now

How did it turn out Ria?