True comfort food. Thanks, Carol! Kudos & 5 stars because it's that good just as written! You can trust this over and over again, and come up with ways to just make it "yours". The key to success is covering it so it's airtight. NO PEEKING. I recommend using whole chicken breasts for this and for any chicken dish that's not being used in a sandwich; just remove the skin & the fat. Simply pull it off, no big deal. The flavor that comes from using meat on the bones is going to blow your mind. Boneless, skinless meat of any kind is a loser in flavorland. We always have to pile on something for flavor; am I right? Bones are good in baking, roasting, grilling, stewing, every manor of cooking meat; fat is incorrect. Let me know if you agree. I substitute wine for half the water called for, sometimes just 1/3. I'm not a wine snob, either. I admit to keeping "cooking wine" in my fridge and using it, especially Cooking Sherry. Just get some into the mix and you'll be amazed. I also recommend using only half the onion soup mix because it's so flippin' salty. There's plenty of flavor in using half that stuff in ANY recipe that calls for it. It's good stuff though, no doubt about it. If I'm out of the onion soup mix, I use a splash Soy Sauce or liquid smoke, maybe some Worcestershire or Kitchen Bouquet & hit it with smoked Paprkia, which is great with the wine I add. There's tons of wiggle room in every recipe. This recipe from Carol is elegant enough for company. All American!
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True comfort food. Thanks, Carol! Kudos & 5 stars because it's that good just as written! ...