Cooking Bag Chicken
Print recipe| Serves | 4 - 5 servings |
Ingredients
- 1 Large (45 x 55 cm or 18 x 22 in oven cooking bag
- 2 Tbsp all purpose flour
- 1 Envelope Knorr-Lipton Onion recipe soup mix
- 1 14 oz (398 ml) tin unsalted diced tomatoes or fresh that have been peeled and chopped
- 1 Tsp dried basil
- 1 clove garlic (minced)
- 3 Medium carrots (peeled and sliced into baby finger sized pieces)
- 3 Medium zucchini (cut into 1/4 inch rounds)
- 12 - 14 Medium cremini or white mushrooms (sliced into 1/4 inch slices)
- 8 - 10 Skinless boned chicken thighs
- paprika
Directions
| Preheat the oven to 350 deg F. Shake flour in the oven cooking bag and place in an oven going container that is large enough to hold the filled bag. | |
| Add the soup mix. basil and tomatoes to the cooking bag. Squeeze the bag gently to blend the ingredients. | |
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Prepare the garlic, zucchini, carrots and mushrooms.  | |
| Add the prepared vegetables to the cooking bag. Turn the bag gently to coat the vegetables. | |
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Sprinkle the chicken with paprika. Place the chicken in the bag and mix gently with the vegetables. Close the bag with the nylon tie and make 6 half inch slits in the top. At this point, you can refrigerate the dish and then just pop it in the oven when you are ready to bake it.  | |
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Cook 50 minutes or until the chicken is tender and the vegetables cooked. Remove from the oven and carefully open the bag (the steam is hot). If the dish has been refrigerated, allow an extra 10 minutes.  | |
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Arrange the chicken in a serving dish.  | |
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Serve the vegetables and sauce in another serving dish. The sauce can be spooned over the chicken and is also very nice on steamed rice.  | |