Chicken Supreme

This Chicken Supreme is made with chicken thighs that have been cooked until tender and juicy, then served with an easy mushroom gravy. This makes the perfect Sunday supper!

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I have been a cookbook lover for many, many years. In fact, years ago, back before I even had kids, I decided I was going to start hitting up garage sales to get my hands on lots of inexpensive cookbooks. It turned out to mostly be a bust, because I never could find many books.

The one cookbook I did come across, though, is one of my little treasures. It is a copy of the Better Homes and Gardens New Cookbook. I’m not sure what edition it is – I can’t find a copyright anywhere, but it is an older copy. The pages are yellowed and worn, and the pictures are definitely not modern. There are some added inserts in the back that are dated 1975, so I figure the book itself is from around the same time.

I think the reason I love this book so much is that it is fun to go through and see what kinds of recipes were popular around the time I was born. Some of the recipes leave me with a big question mark, wondering who would really make them, but others sound like timeless classics. Like this Chicken Supreme that I made. I changed up a few things, but what I ended up with was a delicious dinner that I would make over and over again. And when a recipe stands the test of time, you know you’ve found a winner!

How To Make this Chicken Supreme

Although this chicken thigh recipe does take some time to bake, the hands on time is fairly short, so it’s a super easy recipe! Here’s how you make it:

1. Start by seasoning your chicken thighs. Sprinkle the seasoned salt and paprika evenly on the chicken. You’ll want to season both sides.
2. Place the chicken into a baking dish. You’ll want to make sure they are in one layer and not on top of each other.
3. Combine some chicken broth, diced onion, curry powder and pepper. Pour this mixture over the chicken into the baking dish. Cover the dish with foil.
4. Bake the chicken for 30 minutes, then remove the foil and continue to cook until the chicken is cooked through, about 30 more minutes.
5. While the chicken is baking, prepare the mushrooms by sauteing them. Remove the mushrooms from the heat.
6. When the chicken is done, remove it to a plate and cover it to keep it warm. Take the juices from the dish and strain the fat from the juices.
7. In a saucepan, whisk together the flour and the water. Whisk in the pan juices.
8. Cook this until it has boiled, then continue to cook for another three to four minutes.
9. Stir the mushrooms in.
10. Serve the chicken warm with the mushroom gravy.

Can I Use Something besides bone-in chicken thighs?

Chicken thighs and chicken breasts are totally different when it comes to method, flavor, tenderness and preparation times. I know that chicken thighs add more calories and fat, but the flavor for me makes it worth it.

I also know that it’s harder to eat a piece of meat off of the bone than a piece of boneless chicken. But again, that bone brings in more flavor, and it’s much more moist. So I prefer the bone-in chicken for this recipe.

That being said, you could easily swap out a different piece of chicken on this recipe. My biggest tip is to keep an eye on it completely. Invest in an instant read thermometer so you can check the internal temperature.

Boneless, skinless chicken breasts would cook faster, so I would suggest cutting the time in half. Boneless chicken thighs cook much faster as well, so I would start checking on them around 20 minutes.

More Chicken Thigh Recipes

Cast Iron Teriyaki Chicken Thighs
Thirteen Spice Skillet Chicken Thighs with Creme Fraiche
Garlic and Herb Skillet Chicken
Chicken and Rice

Tools Used to Make this Chicken Supreme

Although not required, if you have a fat separator, it makes straining the pan juices much easier.

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Chicken Supreme

5 from 1 vote

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: American

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This Chicken Supreme is made with chicken thighs that have been cooked until tender and juicy, then served with an easy mushroom gravy. This makes the perfect Sunday supper!

1x2x3x

Ingredients

• ▢ 3 lbs bone-in chicken thighs (about 6-8 thighs)
• ▢ 1 teaspoon seasoned salt
• ▢ 1/2 teaspoon paprika
• ▢ 1 1/4 cups chicken broth
• ▢ 1/2 cup diced onion
• ▢ 1/4 teaspoon curry powder
• ▢ Dash of pepper
• ▢ 1 tablespoon extra virgin olive oil
• ▢ 8 oz sliced mushrooms
• ▢ 1/4 cup cold water
• ▢ 4 tablespoons all-purpose flour

Instructions

• Preheat the oven to 350ºF.
• Sprinkle the chicken thighs with the seasoned salt and the paprika. Place the chicken in a 9×13-inch baking dish.
• Combine the chicken broth, onions, curry powder and pepper. Pour the mixture over the chicken. Cover the dish with foil.
• Bake the chicken in the preheated oven for 30 minutes. Remove the foil from the dish and bake an additional 30 minutes, or until the chicken is cooked through.
• When the chicken is almost done baking, heat the olive oil in a skillet. Add the mushrooms and saute until tender. Remove from the heat and keep warm.
• When the chicken is finished cooking, remove from the pan to a plate and cover to keep warm. Strain the fat from the pan juices, reserving the juices for the sauce.
• In a pan, whisk together the cold water and the flour. Slowly whisk in the pan juices. Cook over medium heat, stirring often, until the sauce thickens and boils. Let the sauce boil for 3 minutes. Remove from the heat and stir in the mushrooms.
• Serve the chicken topped with the mushroom sauce.

Recipe Notes:

adapted from an old version of Better Homes and Gardens New Baking Book

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving: 1serving, Calories: 543kcal (27%), Carbohydrates: 6g (2%), Protein: 41g (82%), Fat: 36g (55%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 2g, Cholesterol: 2mg (1%), Sodium: 436mg (19%), Fiber: 1g (4%), Sugar: 1g (1%)

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