Chicken in Tomato and Mushroom Sauce


This was some kind of inspiration, the idea of how to separate the tomato and the mushroom sauce. Why? Because mom generally dislikes anything creamy and bound to not eat it. 🙂 But I was not too happy about it. I just realized that taking shortcuts made me dislike it. :s

I cooked the chicken like a regular American stew. Why American? Using salt versus fish sauce makes a lot of difference. The salt brings out the sourness of the tomatoes. I sauteed the onion and garlic, then added the chicken. I seasoned this with salt and pepper and allowed this to cook most of the way through. I then added tomato sauce and chicken broth cube and let everything simmer. Very lightly seasoned, I might add. Just simple ingredients and minimal at that.

While that was cooking, I made a garlicky cream of mushroom soup. I then added thickener (cornstarch) to make this more a sauce than a soup. I cooked pasta as well.

So before I begin to eat, I layer. I put the pasta, then the red sauce, then some of the white sauce. I should have used cream for the white sauce, and I knew it on the first bite. Argh. (I did not use Campbell’s but Knorr.) But it was good! I mean good enough, but there are times when your expectations are way higher than what you thought it was. So yeah.

Chicken in Tomato and Mushroom Sauce Recipe

1 onion, diced
6 cloves of garlic, minced
1 whole chicken, cut into serving pieces
1 350ml pack of tomato sauce
chili flakes

1 pack (or can) of cream of mushroom soup, cooked according to package directions with the addion of
5 cloves of minced garlic
2 teaspoons of cornstarch

pasta, cooked

Saute the onion and garlic. Add the chicken and season. Let it cook through most of the way. Add the tomato sauce. Let it simmer until tender. Set aside.

Top the cooked noodles with some of the chicken and red sauce, then the cream sauce. Yummy. You may ommit the cream sauce for a cleaner flavor profile 🙂


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