Chicken with Asparagus & Blue Cheese Sauce
- Ready In:
- 1hr 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 whole chicken legs, backs removed
- 3 tablespoons all-purpose flour
- 3 tablespoons canola oil
- 1⁄2 cup white wine
- 1⁄2 cup blue cheese, crumbled
- 2 (10 3/4 ounce) cans condensed cream of chicken soup
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 lbs asparagus
directions
- Preheat oven to 375 degrees.
- Cut chicken legs in half at joint.
- Dredge with flour and set aside.
- Heat oil in frying pan.
- Brown chicken pieces on all 4 sides.
- In a medium bowl, combine wine, blue cheese, soup, salt and pepper.
- Pour half this mixture into a 12" x 10" glass casserole dish.
- Place browned chicken on top.
- Pour remaining soup mixture over chicken.
- Bake in oven, uncovered, for 30 minutes.
- Meanwhile, prepare asparagus.
- Gently bend stalk near end of spear.
- Stalk will break at point where it becomes too tough to eat.
- Discard end.
- Rinse spears under cold, running water.
- Drain.
- Cut each spear into 1 1/2" pieces.
- At end of 30 minutes, remove casserole dish from oven.
- Scatter asparagus between chicken pieces.
- Cover tightly with aluminum foil and continue baking for 30 minutes longer or until chicken is cooked.
- Serve over cooked white rice.
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Reviews
-
This was great! We are very lazy regarding the steps, however, so we made a short cut. We used boneless skinless chicken thighs and cut them in, uhhh, maybe thirds? Not too small. Then we mixed all of the ingredients into the baking dish and baked it all for 40 minutes. It was wonderful (we served it over rice). We omitted the flour and oil for frying, and added 1/2 a soup can of water. After we tasted, we added an additional 1/4 c. of bleu cheese and stirred it in to melt for a stronger flavor. Thanks for such a simple yummy dinner! I look forward to the leftovers!
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This was outstanding. I made it as directed but used 2 chicken legs and 2 boneless breasts. I used vermouth for the white wine. It smelled great cooking and tasted even better. I used asparagus, but I bet it's good with broccoli too. Served it over penne pasta which went well with the cut asparagus spears. My husband asked if I could make it again tonight! Not tonight, but I will definitely make this again and often.
RECIPE SUBMITTED BY
MMers
Tecumseh, 0
I'm a small animal veterinary technician working full time. In my spare (?) time I love to bake and cook. I have about 80 different cookbooks and I guess my favorite ones are those that involve CHOCOLATE!!
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<br>My biggest 'pet' peeve is people who treat their dogs and cats like disposable products...look after the health and well-being of your pets, PLEASE! They depend on you! ('Nuff said!).
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<br>June 2003 Update: I now work part-time as a vet tech and part-time as an ER ward clerk at a local hospital. After being a technician for 20 years, the emotional stress was getting too hard to handle. Putting an older pet to sleep after I'd watched them grow up over the years was something I could no longer do. I decided to look for a new job while I was still 40-something rather than wait 4 years when I was 50-something! Working with animals is in my blood however, so I could not give it up entirely.