Chicken Parisenne
Chicken Parisenne features tender chicken thighs baked in a savory mushroom and creamy sauce infused with red wine vinegar and brown sugar. This comforting dish offers a perfect balance of tangy and rich flavors, ideal for family dinners or entertaining guests who enjoy hearty, flavorful poultry dishes.
Ingredients
Instructions
- Place uncooked, skinned chicken thighs in a 13 x 9-inch Pyrex baking dish.
- Mix red wine vinegar, water, brown sugar, and cream of mushroom soup with a wire whisk.
- Pour the mixture over the chicken thighs.
- Top with sliced mushrooms.
- Bake at 350°F (175°C) for 1 hour.
- Half an hour before serving, mix in sour cream with a spoon.
- Serve the chicken with rice.
Tips & Substitutions
For a deeper flavor, consider marinating the chicken thighs in the vinegar and brown sugar mixture for a few hours before cooking. If you don't have red wine vinegar, white wine vinegar or apple cider vinegar can be good substitutes. You can also add vegetables like bell peppers or onions to enhance the dish, similar to American recipes that incorporate a variety of ingredients.
Serving Suggestions
This dish pairs beautifully with rice, which soaks up the delicious sauce. You can also serve it with a side of steamed vegetables or a fresh salad for a complete meal. For a twist, consider serving it alongside a crusty bread to help enjoy the creamy sauce. Don't forget to check out other chicken recipes for more ideas!
Storage & Reheating
Leftover Chicken Parisenne can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish and cover it with foil to retain moisture, then warm it in a preheated oven at 350°F (175°C) for about 20-30 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Parisenne contains roughly 123 calories, with 7g protein, 12g carbohydrates, and 6g fat. It is an excellent source of vitamin D (109% of the Daily Value), and a good source of protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but they may cook faster than thighs. Adjust the baking time to ensure they don’t dry out. Thighs are generally more forgiving and stay juicy, which is why they are recommended.
Can I freeze the Chicken Parisenne?
Absolutely! You can freeze the dish before or after baking. If freezing before baking, ensure the mixture is well-contained in a freezer-safe dish. To reheat, thaw in the refrigerator overnight before baking as directed.
What can I replace the cream of mushroom soup with?
If you don't have cream of mushroom soup, you can use a homemade cream sauce or substitute it with another cream soup like cream of chicken. Alternatively, a mix of sour cream and a bit of broth can also work well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).