Colonial Chicken Food

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COLONIAL CHICKEN



Colonial Chicken image

Haven't made this one yet, but it sure is intriguing! Like chicken and yorkshire pudding all rolled into one! I've never seen chicken cooked this way! From recipegoldmine.com

Provided by yooper

Categories     Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (3 1/2 lb) frying chickens, cut up
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
oil (for frying)
1 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
4 eggs
1 1/2 cups milk
3 tablespoons butter, melted

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



Colonial Butter Chicken image

Categories     Main Dish

Time 45m

Yield 3-4

Number Of Ingredients 13

1 1/2lb chicken breast (cut in one inch chunks)
1/4lb butter ((one stick))
1 onion (chopped)
1 tablespoon powdered ginger
1/2 teaspoon Pepper
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon turmeric
1/2 teaspoon sumac
1 tablespoon garlic (finely chopped)
1 1/2-2 cup chicken broth
3/4 cups orange juice ([or use lemon juice])
1/2 cup half and half

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.

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