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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 h, 45 m
Diets
No Diets specified
Submitted by C Baron I created this recipe on a whim on one of those Fridays this past winter when the time was slipping through my fingers and I needed to check things off my list – FAST! I wanted a chicken that was super quick to put together but not compromising on the taste, something that didn’t take much effort but still looks (and is!) delicious!!
1 family pack tray of chicken bottoms
1 large onion (I use a Spanish onion)
1 can sliced mushrooms
olive oil
onion soup mix
paprika, to taste and for “coloring”
Preheat the oven to 375F and spray a 9 by 13 pan.
Slice up the onion in thin half rings. Layer on the bottom of the pan.
Open up a can of mushrooms, pour them onto the onions, spreading them across the pan.
Place chicken skin side up on top of the mushrooms and onions. (I like separating the “pulke” from the thigh part at this point, as I can squeeze more pieces into the pan, and it’s also much easier to serve by the meal.)
Using a 7-oz plastic cup as your “measuring cup”, pour olive oil into the cup until its about 1/3 full. Sprinkle paprika into the oil, and then pour the onion soup mix into the cup as well until it is almost full.
Using a pastry brush, gently mix the 3 ingredients until it forms a smooth color and texture. Brush the mixture over the chicken, making sure each piece gets coated.
Cover tightly and bake for one and a half to two hours, depending on how much time you have or on your family’s preferences.
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Onion soup mix is dry mix or mixed with water to fill up the measuring cup?
Cooking Can this be cooked in a pot instead of baking in the oven?
to answer my own question, I cooked this in a pot and it came out very good! I cooked it on low for about 1 1/2 hrs…
yes!