Recipe by OneFootInThePoorHouse
Okay, so I'm looking at my pantry which is all but bare and my wallet which looks a helluva lot like my pantry and thinking, "Okay... how the hell am I gonna pull this one off?" Well, this is how. Since this recipe is based on "whatever the hell I got in the pantry", be flexible with it, play around.
Top Review by lisa_565
MMMMM, so good! I was a little weary on this at first, but wow it was so good. And i had a thought about it as i was eating it, you could probably add some indian spices to it and it would be almost like a curry. I also cooked mine on the stove top in my dutch oven. I cooked it on med-low for about two hours. It was so tender, the chicken just fell off the bone. I will for sure be making this again, and maybe i'll try it with the indian spices :) Thanks for posting this.
- 3 chicken leg quarters, split
- 2 small onions, diced (or one medium onion)
- 2 garlic cloves, minced
- 2 (10 ounce) cans tomato soup (can substitute a can of any sort of tomatoes, just make sure they're good and mashed up)
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can milk (if you don't have any milk, it's cool, water works good, too)
- 0.5 (10 ounce) can water
- 1 tablespoon dry sherry
- 5 teaspoons Frank's red hot sauce (Frank's cooks up the best when flavor, not spice is the key, substiture your own favorite)
- 1 teaspoon dried oregano
- 5 tablespoons butter
- salt and pepper
Directions See How It's Made
- Saute onions and garlic with oregano in 1 tablespoons butter in a wide pan. When onions have browned, remove and set aside.
- Rinse and pat chicken dry. Split the quarters and salt and pepper each side.
- Brown the halved chicken quarters in same pan. It'll probably take two batches, use 2 tablespoons butter per batch.
- Leaving the excess butter in the pan, put the onions and garlic back in the pan, along with the soups, milk, water and 1 tablespoons dry sherry and bring to a rapid simmer (I dunno what to call it, but it's the time just before a slow boil, when all the bubbles are rolling around but not popping out of the pan like if it's boiling). Whisk a lot while it's heating up, getting all those yummy bits from the bottom of the pan.
- Reduce heat to medium or medium-low and start adding your hot sauce 1 teaspoons at a time until it tastes just right (5 shakes = roughly a tsp.). Salt and pepper to taste, keeping in mind that most hot sauces have a lot of salt in them already.
- Put chicken and sauce in crockpot on Low for 6 to 7 hours.