Smothered Chicken

  Chicken is always a hit at our table so this recipe from the Taste of Home Casserole cookbook sounded good and a little different. Made it for supper tonight. 
  I used 4 chicken thighs instead of 5 which worked out well for us. Also served it with mashed potatoes as Bettie is not a fan of rice. I do think the rice would go well with this. One other change I made was that I used a quarter cup of sherry instead of white wine and the rest chicken broth. Just because I had sherry in the cupboard.
  We thought it was good, though the timing of the chicken is off. I ended up cooking it for 30 minutes in the sauce and it could have gone a few minutes longer. Maybe my chicken thighs were thicker. However, do check it with a meat thermometer. It only takes a few minutes to check and chicken needs to be cooked through. The sauce was quite good, and we have enough left for lunch tomorrow. Always a plus if your family eats leftovers.
Smothered Chicken
⅓ cup flour
1 teaspoon salt
1 teaspoon garlic powder (I left this out, too much garlic for us)
1 teaspoon Cajun seasoning
1 teaspoon pepper
5 chicken thighs (about 1 ½ pounds)
3 tablespoons oil, divided
2 medium carrots chopped
½ cup green pepper chopped
1 small onion chopped
2 garlic cloves, minced
½ cup white wine or chicken broth
1 can condensed cream of chicken soup, undiluted 
½ cup chicken broth
  In a large resealable plastic bag mix flour and seasonings. Add thighs one at a time and shake to coat. Shake off excess flour. In a large skillet brown chicken on both sides in two teaspoons of the oil. Keep warm while making sauce.
  In the same skillet saute the carrots, onion and green pepper in remaining oil until tender. Add garlic, cook 1 minute longer. Add the wine, stirring to losen browned bits from pan. Stir in soup and broth. 
  Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 to 30 minutes or until a thermometer reads 180°. Serve with rice.

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