Notes: Original by Barbara Steppel; modified by Debra Steppel. Prep time before cooking: 45-60 min. Can be done earlier in the day. Total cooking time: ~1 1/2 hours from turning stovetop on until ready to serve.
Ingredients
1 large onion, diced
mushroom slices (shitake or button)
fresh diced tomatoes or 15 oz can diced tomatoes with liquid
1 can tomato soup
1 can cream of mushroom soup
Dehydrated garlic slices
3 lb. chicken parts (6 large thighs or quarters)
salt, pepper, garlic powder, and poultry seasoning
olive oil for frying
1 1/4 - 1 1/2 cups of uncooked orzo (Note: less than that will not soak up all the sauce)
Mise en Place
Soak shitake mushrooms. Dice onions. Dice tomatoes. Clean and slice (if fresh) or soak (if dried) the mushrooms. In a large glass mixing bowl, combine both cans of soup, diced onion, mushrooms, garlic, and tomatoes; mix thoroughly and set aside. Remove large globs of fat from chicken.
Directions
1. Heat oil in a Dutch oven (or a large pan with 4"sides and a cover). Season chicken on both sides with salt, pepper, garlic powder, and poultry seasoning. Brown chicken on both sides.
2. Once chicken is browned, pour liquid over chicken. Make sure chicken is not sticking to the pan. Cover; simmer over low heat for about 45 minutes, stirring occasionally. If using boneless/skinless chicken (thighs or breasts), reduce cooking time to 30 min pre-orzo.
3. Add orzo around the chicken. Stir until all orzo is covered with liquid, and continue cooking on low 30 minutes longer, stirring occasionally, until orzo is soft and chicken is fully cooked through. Serve with a green vegetable.
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