Chicken Baked in Creamy (non-dairy) Mushroom Sauce

This is a lovely creamy and saucy chicken dish without too much fuss. You are making your own “cream” sauce which you use coconut cream for and I found that it really does not taste coconut-y at all. This makes a great deal of sauce and is lovely over rice or mashed potatoes. So let’s get cracking!

Start with cleaning your chicken and putting into a deep dish casserole, deep enough to hold the sauce.

Note the high sides. No need to pat the chicken dry since you will sauce it.

Set aside.

Preheat your oven to 350 F.

Next get out your ingredients for the sauce.

Chop your onions.

and sautee them in some oil.

A note, I always sautee more than I need, and if you don’t use them in other dishes, freeze the extra once cooled, works rather nicely in ice cube trays.

Next wash and chop up mushrooms and set aside.

Take the mushroom soup powder and the coconut cream and whisk together in a pot with the sauteed onions.

Put the pot on the fire on low and cook the coconut cream, mushroom powder and onions till they thicken up a bit and add the mushrooms and continue to cook, whisking all the while to prevent lumpiness.

Make sure it doesn’t stick and keep an eye on it. You do not cook the mushrooms fully, just let them wilt a bit, the main idea is to thicken up your sauce. This should take about five minutes or so. Take the sauce off the fire and let cool a bit. Then pour the lot over your cleaned and patiently waiting chickies till completely covered with the sauce.

Pop right into the hot oven and bake for about an hour and a half or till chicken is fully cooked and the tops are browned. This is sauce heaven. Make sure you scoop this out with spoons to generously ladle the sauce over the chicken with accompanying rice or mashed potatoes. Lovely.

Chicken baked in Creamy (non-dairy) Mushroom Sauce

1 large onion, peeled and roughly chopped
2-3 tablespoons canola or other vegetable oil
1 basket mushrooms (about 10 medium), washed and sliced
2-3 heaping tablespoon mushroom soup powder
1 can 13.5 ounces (400 ml) coconut cream (do not use coconut water)
1 nice sized chicken cut into eighths (I actually used about 10 eighths)

Directions:

Preheat the oven to 350 F.

Clean the chicken and arrange in a deep dish casserole.

Sautee the onion in the oil. Take the onion and put in a pot with the mushroom soup powder and the whole can of coconut cream. Whisk together and cook till it starts to thicken a bit and add the mushrooms, continue to whisk and cook till liquid is a bit thick and mushrooms a bit wilted. Cool a bit and then pour oven the chicken, covering with the sauce. Pop the chicken in the hot oven uncovered and bake for about an hour and a half till chicken is browned in the sauce and fully cooked. Serve with the sauce over rice or mashed potatoes.