Monday, December 2, 2013

Chicken de la Gaynor

(another night-time picture--please forgive)

Gloria Gaynor (as in "I Will Survive") has just released a new book that is a compilation of essays of people who have survived various struggles. I happen to have written one of those essays. My essay is about seeing my mother a few months before she died of a brain tumor.

So if you're looking for an inspirational read, check it out. It's called We Will Survive. You can find it here.

The publicist for Ms. Gaynor's book asked the contributors if they had any blogs, etc. where they could promote the book. I'd be happy to, I said, but I just have a food blog. Well, lo and behold Gloria Gaynor eats; she even cooks. They sent me this recipe for me to include in the blog. I thought that was pretty cool.

The even better thing was that the recipe was yummy and easy. It can be made whole food style or pantry staples style. It can be made in the oven or in the crock pot. It is very adaptable, as I learned by having not quite the right ingredients for one thing and accidentally forgetting to add something else (that's how dinner rolls around here).

It's a perfect little recipe for putting dinner on the table through the craziness that can be December.

Chicken de la Gaynor
from Gloria Gaynor
serves 6
prep time: 5 minutes
Cook time: 30-40 minutes
Cost: $5.90
chicken: 4.00, cream of chicken soup: .50, mushrooms: .60, sour cream: .50, other: .30

2 lb chicken (Gloria recommends wings; I only had breasts, so that's what I used)
10 oz cream of chicken soup (I made my own chicken white sauce)
3 oz can sliced mushrooms, drained (I had regular mushrooms, which I cooked in a bit of butter)
8 oz sour cream (okay--I managed to get that one right)
1/4 C whole milk
1/4 C cooking sherry (forgot; it was still delicious)

I cut my large chicken breasts into strips. You can just leave it at that and throw them in the oven with salt and pepper, but I like to brown mine in some olive oil or butter first. To do this: Heat olive oil in skillet, add breasts (with salt and pepper), and cook the breasts until they're browned. They don't need to be cooked through. They're going in the oven. (Note: You can totally skip all this browning and throw them in the oven, but I like to do this with chicken breasts because I think it adds more flavor).

Heat oven to 425. Throw breasts in the oven (you know in a pan and stuff).

While the chicken bakes, you're going to pour cream of chicken soup and sour cream in a pan and heat it. Then you'll add the milk, sherry, and mushrooms. When the chicken is just barely cooked through (20-40 minutes depending on how big your chunks of chicken are--I always just cut into the fattest one to check it). Pour soup mixture over chicken, return to oven, and cook fifteen more minutes.

We served it over rice with broccoli on the side and it was delicious. We ate all the chicken and the next day I just had sauce and mushrooms over rice, which was also delicious.

Potential adaptations:

Crock Pot: I have not done this, but I am 99.9% sure it will work. Just throw everything in the crock. Eight hours on low; 4 on high. Done.

Homemade: You'll notice above that I was missing several canned ingredients. It wasn't a problem. For the cream of chicken soup, I made a simple white sauce. Here's how: Melt 2 Tbsp butter. Whisk in 2 Tbsp flour. Cook one minute. Whisk in 1 C milk and 1 tsp chicken granules (one cube bullion). Stir until it just starts to boil and thicken.
-For the mushrooms, just slice and cook in butter until they're lightly browned.



  1. Jean, I am just seeing this (December proves hard for me to keep up with things like blogs...) but CONGRATS to you. I am going to put this title on my library reserve list!

    1. You should. I admit that I haven't yet read the other essays myself--December is a tricky month to keep up with these things.



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