Colonial Chicken Food

COLONIAL CHICKEN

Steps:

• Wipe chicken with clean damp cloth.
• Combine the 1/4 cup flour, 1 teaspoon salt and pepper.
• Roll chicken in mixture.
• In large skillet brown chicken in oil on all sides.
• Remove chicken from the pan and drain on paper towels.
• Heat oven to 350.
• In a bowl mix together remaining flour, baking powder and salt.
• Beat together eggs, milk and melted butter.
• Beat until light.
• Slowly add to flour mixture.
• Beat until batter is smooth.
• Pour batter into greased 12x7-inch baking dish.
• Arrange chicken pieces on top.
• Sprinkle with pepper if desired.
• Bake for 1 hour or until batter puffs and is golden brown.
• Serve at once.

COLONIAL BUTTER CHICKEN

Steps:

• Melt the butter in a skillet, brown chicken slightly. Be careful not to overcook--just get rid of all pink.
• Remove chicken from pan and add onion to saute until soft.
• Add spices and garlic and stir about one minute.
• Put chicken back in pan and pour broth over--just about covering.
• Turn heat down and simmer about 20 minutes.
• Add cream and juice, stir well until warm, then remove chicken again.
• Bring liquid to a boil and reduce until you get desired thickness.
• Stir chicken in briefly to warm, then spoon over rice. Sprinkle with sumac powder.