This recipe has been in my family for ages. And it’s one of the easiest ways we know to prepare chicken. It’s quick and fast. Only the baking time is an issue. Yes, the recipe uses canned soup. I know, purists will howl. But, sometimes, the best dishes are the most simple; especially if they use the most convenient ingredients.

This time around we served the dish with couscous. Any grain will do, be it rice or quinoa. You can also serve it over any kind of pasta, and it’ll still come out great. So, whatcha waitin’ for? Get to it.



1 broiler-fryer chicken, about 2½ pounds
3 tablespoons olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh chopped oregano or 1 teaspoon dried
Salt and ground black to taste
½ cup dry sherry
1 chicken bouillon cube (or packet)
1 can  (10½ ounces) cream of chicken soup, undiluted


  1. Preheat oven at 350 degrees F.
  2. Rinse chicken under cold running water and pat dry with paper towels. Cut into serving pieces. Place in a bowl, drizzle with olive oil and vinegar. Season with oregano, salt and pepper. Let stand 15 minutes to develop flavors.
  3.  Heat sherry and chicken cube in a small saucepan over low heat  stirring until cube is dissolved. Add soup and heat.
  4.  Place chicken pieces in a baking dish or pan (we prefer cast-iron) and pour soup mixture over chicken, covering each piece.
  5.  Place in oven and bake for 1½ hours or until chicken is tender.
    Yield: 4-6 servings.