Payne’s Pantry: Payne Parisian Poultry

Published 10:56 am Wednesday, April 25, 2018

By Anne Payne


Equipment needed:

9X12 pan or casserole dish

Vegetable cooking spray

Large mixing bowl

Large spoon

Colander (to drain mushrooms)



2-10 oz can cream mushroom soup

1/2 can golden mushroom soup

2-4 oz cans stms/piec mushrooms

2-pkgs chicken thighs, boneless/skinless

3/4 c white wine/cooking wine

No salt due to sodium in soups.

Pepper, to desired preference


Preheat oven to 400 degrees.

Spray 9X12 pan or casserole dish with cooking spray.  Place about 12 boneless, skinless chicken thighs in pan.  Set aside.  In large bowl, mix together undiluted soups, cans of drained mushroom stems and pieces, and white wine OR non-alcoholic cooking wine. Then, pour over chicken thighs.

Pepper to preference, if desired.

Bake at 400 degrees for minimum of 45-50 minutes, depending upon your oven. Serve with mashed potatoes or white rice.  There will be enough gravy to use on potatoes or rice, as well as chicken.