Creamy Dijon Chicken Drums with Mushrooms - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

297 grams (10.4 oz)

Ingredients

	Metric	Imperial
JMS Chicken Drumsticks, IQF (avg wt. 106 g)	25 each	25 each
Garlic Powder	15 mL	1 Tbsp
Thyme Leaves	15 mL	1 Tbsp
Black Pepper, ground	5 mL	1 tsp
Olive Oil	80 mL	1/3 cup
Mushrooms, Fresh, sliced	1.4 Kg	3.1 Lbs
Onions, Fresh, diced	1 Kg	2.2 Lbs
Water	750 ml	3.2 cups
Campbell's Condensed Cream of Chicken Soup	1.36 L	48 fl oz
Dijon Mustard	80 mL	1/3 cup

In a bowl, combine the chicken drumsticks, garlic powder, thyme leaves and black pepper. Toss to coat and place drumsticks on a parchment-lined baking sheet. Bake chicken in a pre-heated 350 F convection oven and cook chicken to an internal temperature of 165 F (74 C).
Heat the olive oil in pot on the stove, add mushrooms and onions. Cook for 5 minutes or until tender-crisp, stirring often.
Pour water into the pot. Stir in the condensed soup and Dijon mustard, and heat to a boil. Reduce heat to medium-low and add baked chicken drumsticks. Continue to cook until the mixture hot and simmering.

Garnish with finely chopped parsley (optional). Serve with brown rice and sauteed vegetables (not included in the nutritional analysis).