When I first started writing this piece, I immediately wanted to talk of my birthday, as it aptly tells the story of my aging. Upon further thought, I was looking too wide. I focused on one moment, one thing: chicken leg quarters. I know y’all thought I was going to say something deep; I did too 😂. (Played myself.)
Would I normally cook leg quarters? No. Honestly, I have a love-hate relationship with chicken. It can be tasty when cooked properly but it’s easy for it to be cooked properly and nasty. I suppose it comes down to the seasoning.
I knew we had two cans of cream of mushroom soup in the pantry. I recalled the cream of mushroom chicken my mom used to make. It had been at least 15 years since I had made it.
I called my mom. She didn’t answer. My mom doesn’t really cook anymore so I decided to call my little sister. Of course she knows how to make it; she still makes it for her family.
My sister gives me the run down:
Make sure you season the chicken really well by using Lawry’s seasoning, Italian seasoning, and/or Tony’s.
Once well seasoned, add worcestershire. Cover all of the chicken, top and bottom.
Cover with foil.
Bake the chicken at somewhere between 325 to 375, depending on your oven and how fast it cooks.
Bake chicken for about 30 minutes.
While it’s baking, bring one can cream of chicken and cream of mushroom soup with one can full of water to a boil.
Pour over chicken.
Cover again and bake until falling off the bone.
I don’t know why I had not made this dish before now. I suppose I was really into fine dining and thought it too simple. As I’ve aged, (man, does that feel weird to say) I’ve had to rethink my relationship with food and what it means to me.
I’m starting to realize that simple is enough as long as it is good and brings joy to myself and others.
Baked Cream of Mushroom Chicken aptly showing that everything gets better with age.
What foods help you with the prospect of aging that you want to pass along to your children and/or ancestors?
Until next time,
Xoxo~Christilisa