This Chicken Thang And What Came Of It #CookingWithLeftovers #NotVegan #NotKosher #InstantPot

But oh, so good.

I scored some chicken thighs at the farmers market, so I browned them in butter and put them in the Instant Pot with a can of Cream of Celery soup, a can of Cream of Mushroom Soup, some fresh herbs, salt, pepper, and about half a bottle of white wine.

After about 60 minutes on pressure, I let the pressure reduce naturally and served these babies over rice.

The next day, I pulled the meat off the cooked thigh I had left over and put it in the leftover gravy, added some of the rice and some corn cut off the cob (corn season at the farmers market!!!!). This was also very good. Thick and chunky, like I like it.

I hate the heat, but I love the fresh, local food.

A WRITING PROMPT FROM ME TO YOU: Write about corn and chicken, any definition of either.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “This Chicken Thang And What Came Of It #CookingWithLeftovers #NotVegan #NotKosher #InstantPot

  1. circadianreflections

    July 21, 2021 at 10:31am

    Oh, I used to make something very close to this and called it Saucy Chicken. I didn’t use cream of celery soup though. I’ll have to remember that if I get a hankerin’ for some.

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    • Author

      Marian Allen

      July 21, 2021 at 2:35pm

      It probably has many names and many iterations. Seems to me I used to make something similar in the oven, with rice on the bottom. Chicken casserole, or some such.

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