Gerry found this recipe online and brought the ingredients up for an easy meal when we traveled to Montreal September 14-19 for our anniversary 2023. He served it with chunky mashed potatoes and butternut squash. We pigged out after a busy day sightseeing. And with plenty of wine!
8 pieces of chicken (called for skin on - but we used boneless breasts and thighs)
1 c of flour mixed with 2 tsp. garlic powder, 1 tsp. onion powder, 2 tsp. paprika and salt and pepper to taste.
Dredge the chicken well in the flour mixture (next time we will use more chicken in the recipe with the same amount of seasonings and cream). Place in a baking dish and whisk together 1-1/2 c. chicken stock* and 1-1/2 cup heavy cream. Pour it around the chicken in the dish and bake for one or one-and-a-half hours at 350 degrees.
*The recipe called for water. We will change to stock or chicken base broth concentrate.
We will serve it with mashed potatoes and broccoli with the granddaughters tonight for Gerry's birthday!
