A version of Chicken Espagnole, this flavorful stovetop chicken dinner features olives, tomatoes mushrooms and smoked paprika.
Growing up, one of my favorite dishes my mom would make for a crowd was called Chicken Espagnole.
And luckily for me, she has kept everything so she actually found the original recipe note card in a random box. This was quite a feat as she’s been a vegetarian for over 20 years so I know it’s been that long since she’s cooked any type of chicken dish.
Espagnole sauce is a brown sauce – usually made from veal or beef stock – and is one of the 5 mother sauces of classic French cooking. (Side note –> if you are visual learner and like movies, you must watch The Hundred-Foot Journey – these 5 French sauces play an important role in the plot.)Flavorful stovetop meal from @tspbasil: One Pot Chicken with Olives and Mushrooms Click To Tweet
I ended up making my own variation with a few updates to my mom’s recipe including:
–> Using canned tomatoes instead of tomato soup. Either work but use a low-sodium version if you can.
–> Using boneless chicken parts. This simply speeds up the cooking time. But by all means, use bone-in pieces for extra flavor and moistness – just add another 30 minutes to cooking time.
–> Cutting the recipe by half. My mom’s version featured 2 cut-up (4-5 pound) chickens, so you could easily double this verison when entertaining.
I served it with whole wheat couscous but I think it would also be delicious with brown rice or wild rice.
And if you need more “chicken dinner inspiration”, here are few of our most popular chicken recipes on the blog:
Do you have any favorite chicken dishes from your childhood? Have you made them in your own kitchen yet?