Sounds appetizing, doesn’t it.
We call it that because one evening in Idaho, when our friends Barbara (also known as “Grandma Om”) and Om stayed for a typically chaotic family dinner, a stink bug dropped from the chandelier and plopped in the middle of the casserole I’d just set on the table.
Barbara and Om didn’t seem to mind too much.
My future son-in-law requested it for dinner (he said his parents would like it), so Monday I tucked this baby into the oven in the afternoon and pulled it out three hours later. It was a hit!
Stink Bug Chicken
10 pieces of chicken ( I use boneless breasts and sometimes cut them in half)
2 cans cream of mushroom soup
1 package dry onion soup mix
1/2 cup of wine, red or white
Rinse the chicken and pat dry. Place in a large pan so that the chicken pieces are in one layer. Mix the rest of the ingredients together and spread on top of the chicken. Bake at 300 or 325 for 2-3 hours, until it’s browned and bubbly and tender. If you use a pretty baking dish, serve it from the table because everyone will want to help themselves to more gravy (if the chicken isn’t quite defrosted all the way, the gravy will be thinner; otherwise it’s pretty thick).
I know it sounds too simple to be good, but trust me.
You can cut this recipe in half or double or triple it, if you have enough room in your oven.