Today is National Spanish Paella Day. In all honesty, it’s been years since I whipped out my Paella Pan. I know it’s collecting dust somewhere around here.
I’ve been thinking about Brother Dear up there in heaven with our sister, Ann. I can just hear the two of them bantering back and forth just like when we were kids on those long drives cross country. Back in those days seat belts weren’t a thing. My parents would fold the seats down in the family station wagon, throw a mattress in the back and there we’d crawl around playing games or coloring while the folks sat up front chain smoking and off we went on a cross-country drive. It’s truly amazing any of my generation has managed to reach old age.
Brother Dear lived with Hubby and I for a while. When we did have dinner together (he drove a taxi at night, so he really wasn’t around much) he always asked for the same thing – my Spanish Skillet Chicken Thighs. I don’t know what it was about that dish that he liked so much. He was probably the pickiest eater on the planet. Nothing green, no vegetables of any kind. I blame my mother – she actually cooked two meals – one for him, and one for the rest of us. There were times when he got to eat chocolate cake for dinner!
I’d give anything to make his favorite Spanish Chicken for him just once more.
Spanish Chicken Thighs with Mushrooms and Green Olives
6 oz White Mushrooms
1/2 cup Garlic-Stuffed Green Olives or more to taste
8 boneless Chicken Thighs
1/2 cup Flour for dredging
1 (10 oz) can condensed Spicy Tomato Soup
1-1/2 tablespoons Italian Seasoning
1-1/2 teaspoons Garlic Powder
2 tablespoon Olive Oil
1/2 cup Chicken Stock
1/2 cup Red Wine
Clean, stem and slice the mushrooms. Drain olives; pat dry. Trim any excess fat from the chicken. Dredge thighs in flour, shake off excess and set aside.
In a bowl mix Tomato Soup with Italian Seasoning, oregano and garlic powder. Whisk to blend, set aside.
Heat 1 tablespoon olive oil in a large, high-sided skillet over medium-high heat. Add chicken; cook until browned evenly on both sides; about 5 minutes per side. Remove chicken; wrap in foil to keep warm.
Note: If necessary brown chicken in batches; add a bit more olive oil as necessary. Bear in mind, the skillet must be large enough to accommodate all the chicken in the sauce.
Reduce heat under skillet to medium. Add remaining tablespoon of olive oil. Sauté mushrooms until tender and the liquid has been released; stirring often.
Stir in the soup mixture, chicken stock, stuffed olives and wine. Heat to boiling. Return the chicken to the skillet. Reduce heat to low; cover and simmer for about 20 minutes or until the chicken is tender and no longer pink, stirring occasionally.
Remove chicken to a large serving dish, keep warm. Increase heat, stirring sauce constantly until reduced slightly and thickened, about 4 minutes or so.
Pour the sauce over the chicken. Serve and enjoy. I like to serve with dish with warm flat bread and a simple salad.
Come, let us bow down in worship;
let us kneel before the LORD who made us.
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