chicken


Well.  It seems like every time I open The Big Table I find another Chicken recipe that sounds too tasty to pass up.  While the method for cooking this one was, shall we say, different, the ‘sauce’ was outstanding!!

The reason I say the method was different is because the chicken is cooked twice.  Fried, then baked.  The ‘sauce’ is poured into the bottom of a roasting pan the fried chicken is then baked OVER the  ‘sauce’ on a wire rack.  I had to read the instructions a couple of times before I realized what Frank Reese was explaining.

Frank is a poultry farmer and comes from a long line of poultry farmers. His mother and grandmother used this dish to feed the groups who came to harvest in the spring and fall.  Fortunately he has pared the recipe down to feed 4 – 6 people rather than 30 or 40.

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    2 cups AP flour {I really think 1 cup would be more than sufficient. That’s all I used.}
    1 tsp poultry seasoning {commercial or Frank’s recipe below}
    1 tsp Kosher salt
    1/2 tsp fresh ground black pepper
    1/2 tsp sweet paprika
    8 pieces chicken
    1 cup veggie oil or shortning
    2 Tbl butter
    1/2 cup water
    1 cup heavy cream
    1/2 cup milk

Preheat oven to 325F.

Mix together the flour, poultry seasoning, salt, pepper, and paprika.  Dredge the chicken in the flour mix shaking off the excess before placing on a wire rack.

Fry the chicken in the oil and butter mix in a cast iron skillet over medium until the chicken is golden brown.  This will probably take about 8 – 10 minutes.  It doesn’t need to be completely cooked as you will bake it as well.

Drain off the oil through a fine mesh strainer saving the brown bits.  Return the bits to the skillet, add the water, mix well, and simmer, whisking the whole time, for one minute.  It will become nice and thick.

Pour the milk and cream into the bottom of a roasting pan.  Add in the water/flour mix and stir to combine.  Place a roasting rack over the ‘sauce’ and place all the chicken on the rack.  {This is what I had to read over again to make sure I understood.}  Cover the pan with foil and bake for 2 – 2 1/2 hours until the chicken is tender.

I served the ‘sauce’ over rice but it would be equally good over some mashed potatoes.

The sauce/gravy was outstanding.  The flavor from the baking chicken dripped into the ‘sauce’ below and added another depth of flavor.  I did add just a smidgen of salt and pepper.

Frank’s Poultry Seasoning

    3 tablespoons dried thyme
    2 tablespoons dried rosemary
    2 tablespoons dried marjoram
    1 tablespoon dried savory
    1 tablespoon dried sage
    2 teaspoons celery seeds
    1⁄2 teaspoon dried oregano
    1⁄2 teaspoon ground fennel
    1⁄2 teaspoon ground allspice
    1⁄8 teaspoon cayenne pepper

In a small bowl, stir together all of the ingredients.
The spice blend can be stored in an airtight
container for up to three months.

The recipe is on page 313 of One Big Table, the book I am using this month for Cookbook Countdown.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

One Big Table is full of what you could call every day recipes.  Favorite or ethnic dishes from everyday people around the United States. Many of the recipes I have marked are “out of the box’ for me but many are different variations of dishes I already make.  Like this one from Lonnie Holley in Harpersville, AL.  Lonnie is an artist whose work has been exhibited in several famous galleries or museums.  He says Jambalaya is a good thing to think about if you need to feed lots of people.  You can always add more rice.

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2 tablespoons sweet paprika
2 tablespoons garlic powder
1 teaspoon fresh ground black pepper
2 teaspoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound medium shrimp, peeled and deveined, shells reserved
4 whole chicken legs, cut apart to make drumsticks and thighs
4 tablespoons vegetable oil or bacon fat
1 quart water
1 yellow onion, chopped
2 garlic cloves, minced
1 red bell pepper, chopped
2 celery ribs, sliced 1/4 inch thick
1 large tomato, seeded and chopped
2 bay leaves
1 teaspoon Worcestershire sauce
2 teaspoons hot sauce (preferably Tabasco) {I used Crystal Hot Sauce}
2 cups white rice
6 cups homemade chicken broth or low-sodium. store-bought chicken broth .
4 Andouille sausages (about 1 pound), sliced in 1/4 inch chunks
Kosher salt and freshly ground black pepper

Combine the spices in a jar and mix well. Use 1 tablespoon of this spice blend in a big bowl to season the shrimp and chicken. (The remainder can be stored, tightly covered, in the refrigerator for up to 6 months.) {I made 1/2 the amount and used all of it.}
Cover and chill for an hour or two.
Heat 1 tablespoon of the oil in a large pot over high heat. Add the shrimp shells and cook, stirring constantly, until the shells are bright pink. Add the water, bring to a boil, reduce the heat to low, and cook until the water is reduced to half, about 15 minutes. Strain the broth and set aside. {I didn’t do this and just used all chicken broth instead. If you can find Seafood Broth, use that.}
Warm 2 tablespoons of the oil in a dutch oven over medium heat.  Remove the chicken and shrimp from the refrigerator. Brown the chicken on all sides.
Add the onion, stir, and cook for 1 minute. Add the garlic, bell pepper, and celery, one by one and stir after each addition. Sautee for about 5 minutes or until the veggies are soft. Add the tomato, bay leaves, Worcestershire, and hot sauce. Add the rice and stir. Add 2·cups of the strained shrimp broth, if using, and the chicken broth to the rice. {If you are using just chicken broth use 6 cups.} Reduce the heat to medium-low, partially cover the pot, and cook, stirring occasionally, for 15 minutes.
Add the shrimp and sausage, salt, pepper, and the left over spice blend to taste. Cook, uncovered, about 5 minutes more, until the rice is tender.
Remove from the heat and serve immediately. (Recipe adapted)
While this was a little spicier than I expected even tho’ I decreased the amount of Cayenne to 1/4 of what was called for, it was quite tasty. I love the mix of chicken, shrimp, and sausage in the Jambalaya. Definitely a keeper.
This recipe is on page 626 of One Big Table.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Chicken has become a mainstay of our diet. We eat a lot of chicken so I am always looking for new ways to cook it. Especially tasty ways. This recipe from Donna Hay, our Featured Chef this month for I Heart Cooking Clubs, fits the bill perfectly.

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Simply put this is a tasty chicken breast that is browned in a little oil and then baked a few more minutes on a pile of thinly sliced sweet potato that has been baked.  The slices are tossed with olive oil, crushed garlic and grated Parmesan before they are ‘crisped’ in the oven.

Donna calls for chicken breasts with the skin on, but I really don’t like them so I used a boneless, skinless chicken breast.  Worked just fine.

Unfortunately my sweet potato slices didn’t ‘crisp’ very well.  And then ‘browned’ long before they were supposed to be done.  But they were good with the garlic flavor and Parmesan cheese.

The recipe is from Donna’s new food fast (page 93).  In this book the recipes are broken down in to 10 minutes, 20 minutes and 30 minutes.  This one falls under the 30 minute list.  Quick and easy.

Check out the rest of the dishes from Donna Hay over at IHCC.

Thomas Jefferson, according to Charles Insler of St. Louis, MO, is responsible for bringing “America into the modern food era.” He imported olive oil from Italy and mustard from France. He also introduced the technique called Fricassee from France. This dish is revised from the original of Jefferson’s.

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Ingredients:

    One 3 1/2 – 4 lb chicken, cut into 8 pieces
    1/2 tsp freshly grated nutmeg
    1/2 tsp sweet paprika
    Kosher salt and freshly ground black pepper
    1 Tbl Olive Oil
    2 Tbl AP flour
    1 cp water
    1/2 cup dry white wine
    2 Tbl unsalted butter
    1 small onion, finely chopped
    5 ounces white mushrooms, stemmed and halved
    2 tsp minced fresh sage
    1/2 cup half and half
    1 Tbl chopped fresh parsley

Season the chicken with the salt and pepper, nutmeg, and paprika. Brown well on both sides in a skillet, with the EVOO, over medium high heat.  About 8 – 10 minutes. Put the chicken on a plate.

Add the flour to the oil in the skillet and cook until lightly browned.  Add in the water (I used 1/2 water and 1/2 chicken broth) and wine.  Scrape up any browned bits in the skillet.

Put the chicken back into the skillet and simmer about 45 minutes.  Remove the chicken to a platter and strain the sauce.  Reserve the sauce.

Clean out the skillet and melt the butter. Sautée the onions and mushrooms in the butter until only lightly browned – about 6 – 8 minutes.  Add the reserved sauce back to the skillet along with the 1/2 and 1/2 and the sage.  Simmer the mix about 5 minutes until it thickens then pour over the chicken.  Sprinkle the cut parsley over the chicken.

I served with rice but you could also serve with mashed potatoes.

This was delicious.  We enjoyed it thoroughly and it is definitely going into the recipe list.

The recipe is on page 353 of Molly O’Neills’ One Big Table.

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

Wednesdays with Donna Hay is BACK!!  At least with two of us.  We just couldn’t go any longer with out cooking with Donna Hay!  Since I had already planned to make one of Donna’s Asian style dishes we decided to start with that!  A good way to get back into the swing of things.

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Unlike many of Donna’s dishes this one is not very colorful.  It is her Coconut Chicken Curry and while quite tasty it is not a repeat.

Chicken breasts are simmered in a sauce of coconut milk, green curry paste, Kaffier lime leaves, onions, lemon grass, and shredded ginger. Fresh basil and coriander are added in at the end.

The sauce is really good.  The chicken…not so much.  I think it would have been much tastier if the chicken had been seasoned and browned before it went into the sauce.  So, if I make it again, that is what i will do.

The recipe is from Donna’s the new cook (page 120)

What else is coming from the WWDH kitchens this week?  Check out the WWDH blog.

The new themes will be up soon if you want to join us.  We post every Wednesday.

I think pasta is one of the most comforting types of food out there.  Thick and hearty sauces in the winter.  Served cold as a salad in the summer.  Pasta, or noodles, or pretty versatile.  That is why I chose PASTA as the theme for this weeks Eating with Ellie..

 

I picked the

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whole-grain penne with chicken, mushrooms, and spinach

for this go-round.

It was filling and full of flavor. And healthy.  2 cups {which is more than you think!} is only 580 calories.

The ‘sauce’ (which I will make more of next time) was full of chicken, mushrooms, sun-dried tomatoes, spinach, onions, garlic and Parmesan cheese.  You can imagine how good that was.  The reason I said I would make more is because I found it to be a trifle dry.  I made 1/2 of the recipe which was perfect for two servings.  I usually increase the sauce and am sorry I didn’t this time.  he whole dish is seasoned with a little salt and pepper, crushed red pepper, and fresh thyme (altho’ I had to used dried).

This one is from Ellie’s weeknight wonders and is on page 160.I also found the recipe HERE if you want to try it.  This is one of ellie krieger’s great collection of recipes all of which are ready in 30 minutes or less.

Since I had marked 10 pasta recipes I guess we will have to return to this theme a couple of more times.  So I can make the other 9 pasta dishes.

Check out what pasta dishes the other EATERS made this week.

I remember the frozen pot pies mom used to serve for supper.  The crispy crust.  Lots of veggies (even tho’ I didn’t like the peas – and still don’t) and not a whole lot of meat.  Even after I was married I used to buy them because they were pretty good.  Funny thing is, Thomas Keller has the same memories which is why he developed his Chicken Pot Pie.

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When I used to make pot pie i would simply thicken the broth the chicken and veggies had cooked in.  Keller uses a BECHAMEL sauce seasoned with parsley and thyme.  The chicken is shredded but the potatoes, celery, onions and carrots are nice and chunky which meant you could taste each one.  SO much better!  And the top comes out beautifully crispy and browned because of the egg wash.  

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Definitely the recipe to use from now on.  It’s not hard to admit his ARE better than the frozen, but the memories are the same.  

The recipe is from Keller’s ad hoc at home.  (page 24).  I also found the recipe over at Friends. Food. Family

 “I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

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