I made this tasty oven-meal this past Sunday. Anyone using Ontario Hydro can appreciate this thought. When my oven is on, I try to cook as many things as possible at the same time to save $$$$. This past Sunday I made my sister-in-law Kathy’s Chicken Recipe and baked a bunch of potatoes to have for more than one meal and then I also made two lovely fruit crisps. The crisps were a mixture of fresh peaches, raspberries from my garden and frozen wild blueberries. It was a delicious supper and I had enough leftovers to feed us Monday evening as well. I just added more vegetables. I hope you try these recipes, I know you will love them too!
This recipe is so easy and uses only 3 ingredients. You must use Campbell’s Golden Mushroom Soup for proper flavour and results. You can use chicken breasts or thighs. Remove the skin from the chicken before cooking. Any white wine will do. Just use a wine you like to drink.
- 6 chicken thighs or breasts, skin removed (You will have enough sauce in the roasting pan to easily cover 2 or three pounds of chicken.)
- 1 – 10 oz. can of Campbell’s Golden Mushroom Soup
- fill the empty soup can with white wine e.g. Chardonnay, Reisling, Chablis
- Rinse off the chicken pieces. Remove the skin or buy skinless chicken breasts or thighs.
- Right in the roasting pan, combine the can of Campbell’s Golden Mushroom Soup with the empty soup can filled with white wine of your choice. Use a whisk to mix the soup and wine thoroughly with no lumps.
- Place the chicken pieces in the sauce . Turn to coat.
- Place the lid on your roasting pan. Cook in a 350 degree F. oven for 1 to 1- 1/2 hours. Turn the chicken pieces over part way. Spoon the sauce over the chicken a few times. Cook until the chicken is very tender when pierced with a fork. In the last 5 minutes, remove the lid and allow the chicken to brown slightly.
SUMMER FRUIT CRISPS
I made 2 fruit crisps with this recipe. You can eat both or freeze one. The topping can be used for any crisp. I just love using oat flour instead of all-purpose flour for the topping in any fruit crisp. It has a much nicer flavour, sort of nutty and oatty. We carry the oat flour at my store, Sharyn’s Pantry.
(We carry all the dry ingredients needed at my store Sharyn’s Pantry.)
- 8 large fresh juicy ripe peaches, peeled and sliced
- 1- 1/2 cups fresh raspberries
- 1- 1/4 cups blueberries ( I used frozen wild blueberries. I just placed them in a colander, ran hot water over them to thaw them, then I drained them well and patted them dry with a piece of paper towelling.)
- 4 tbsp. white sugar
- 3 heaping tsp. of minute tapioca
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. ascorbic acid (This stops the fruit, namely the peaches, from darkening- especially good if you plan to freeze one of the crisps.)
- 2 cups of oat flour
- 2 cups of brown sugar (packed)
- 1 cup of butter
- 3/4 cup of quick-cooking rolled oats
NOTE: YOU CAN USE THIS TOPPING OVER A FRUIT PIE WITH A BOTTOM PASTRY CRUST. I DO THIS FOR A FRESH RASPBERRY PIE WITH AMAZING RESULTS.
- Peel and slice the peaches right into the pie plates.
- Add the raspberries and blueberries.
- Sprinkle the sugar, minute tapioca and cinnamon and nutmeg over the fruit. Stir gently.
- Prepare the topping. Combine the oat flour and brown sugar in a bowl. Using a pastry blender, cut in the butter until it resembles a very coarse crumb. Stir in the rolled oats.
- Sprinkle handfuls of the topping over the fruit in the 2 pie plates to completely cover the fruit. Press down slightly.
- Bake the crisps in a 350 degree F. oven for about 35 to 40 minutes. Bake them until the fruit is bubbling and the topping has browned nicely. These are just YUMMY! ENJOY!!!