Country Style Chicken Food

COUNTRY-STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with butter. , Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, prepare rice according to package directions. Serve with chicken.

COUNTRY STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter.
• Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Meanwhile, prepare rice according to package directions. Serve with chicken.

COUNTRY STYLE CHICKEN CASSEROLE

Steps:

• Coat the chicken with seasoned flour. I use Kentucky Kernel flour. Melt the butter in large fry pan and brown the chicken pieces. Transfer to a 9x13 baking dish.
• Peel and slice the onion, chop parsnip, and carrot.
• Chop the bacon and add to pan that cooked the chicken. If too greasy drain off some grease. Cook bacon for a few minutes on its own.
• Add above vegetables to bacon and cook 5 minutes, making sure bacon is cooked. Add mushrooms at end of 5 minutes. I find they spit if you add with rest of vegetables.
• Add soup and bring to a boil. Add T parsley.
• Remove from heat and pour over chicken.
• Cover and bake in 350 degree oven for 1 hour.

COUNTRY STYLE CHICKEN AND VEGETABLES

Steps:

• Heat oven to 400 degrees. Coat 2 large flameproof roasting pans with non-stick cooking spray.
• In a small bowl, combine the chopped garlic, rosemary, parsley, salt, pepper and oil.
• In a large bowl, toss mushrooms, potatoes, carrots and onion with 2 tablespoons herb mixture. Spoon into roasting pans, dividing equally between the two.
• Brush remaining herb mixture over chicken pieces. Place chicken, skin side up in pans and arrange the vegetables around them.
• Bake in 400-degree oven for 45 minutes. Then add 1/3-cup chicken broth to each roasting pan. Baste the chicken with pan juices. Continue to bake for 15 minutes longer.
• Remove the chicken and vegetables to a serving dish, keep warm.
• Place one pan over medium heat on stovetop. Add cup chicken broth. Bring to a simmer, scraping up any browned bits from bottom of pan, pour through strainer to a small bowl. Repeat with remaining roasting pan and chicken broth.
• Pour pan juices over chicken and vegetables and serve.

COUNTRY CHICKEN CASSEROLE

Steps:

• Stir the soups, milk, thyme, black pepper, vegetables and chicken in a 3-quart shallow baking dish. Top with the stuffing.
• Bake at 400 degrees F for 25 minutes or until the stuffing is golden brown.
• *Use a combination of cut green beans and sliced carrots.

COUNTRY FRIED CHICKEN

Steps:

• In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
• In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

COUNTRY-STYLE CHICKEN KIEV

Steps:

• Heat oven to 375 degrees. Combine bread crumbs, Parmesan cheese,basil,oregano garlic salt and salt. Dip chicken in breasts in melted Butter, then coat with bread crumbs mixture; reserve remaining butter. Place chicken in 9 inch square baking dish. Bake for 50-60 minutes or until chicken is fork tender. Meanwhile, add apple juice, green onion an dparsley to reserved melted butter. When chicken is golden brown, pour buter sauce over chicken. Continue baking for 5 minutes. Serve with sauce spooned over.

30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN

Steps:

• Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
• Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
• Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

COUNTRY FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,

COUNTRY CHICKEN

Steps:

• In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Drain. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until vegetables are tender. Drain. , Return chicken to skillet. Add the water, mushrooms, tomato, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear., Remove chicken and keep warm. Discard bay leaf. , In a small bowl, combine flour and broth until smooth. stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and noodles.

HOW TO MAKE COUNTRY GRAVY

Steps:

• Melt butter in a large skillet or saucepan over medium heat; cook sausage and bacon in the hot butter, stirring to break the sausage up into small pieces, until sausage is browned and bacon is almost crisp, about 10 minutes. Mix 1/2 cup green onion into sausage mixture and saute until onions are soft, about 3 more minutes.
• Stir flour into meat mixture, 1 to 2 tablespoons at a time, until thoroughly combined and mixture is pasty. Cook, stirring often, 2 to 3 minutes to remove raw taste of flour.
• Whisk milk into meat mixture, about 1 cup at a time, until combined. Continue to whisk until gravy begins to thicken, about 5 minutes. Turn heat to medium-high, bring gravy to a simmer, and season with a pinch of cayenne pepper, salt, and black pepper. Reduce heat to medium-low.
• Continue to simmer gravy until flavors have blended and gravy is thick, 10 to 15 minutes, stirring occasionally. Sprinkle with 1 tablespoon green onion and a pinch of cayenne pepper for garnish.

COUNTRY CHICKEN WITH GRAVY

Steps:

• In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture., In a large nonstick skillet, cook chicken in oil over medium heat until a thermometer reads 170°, 6-8 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in chives. Serve with chicken.

COUNTRY STYLE CHICKEN CURRY WITH DHAL

Steps:

• Heat the oil in a pressure cooker over medium heat. Add the chopped onion and 2 tsp garam masala. Fry till the onions just start to colour.
• Add the ginger, garlic, tumeric and chicken. Stir to coat the chicken with the spices.
• Add the chilli powder, coriander powder, coconut, water and stock cube.
• Place lid on cooker and bring up to presure, cook for 10 minutes.
• Release the pressure, add the lentils, stir through to allow the lentils to warm, add the last of the garam masala stir. Adjust seasoning to your taste.
• Serve garnished with the chopped coriander leaves.

BAKED COUNTRY CHICKEN

Steps:

• Toast all of the spices in a dry pan, then grind to a powder using a pestle and mortar. Mix the lemon juice, garlic, ginger, coconut milk and chillies with a large pinch of salt and the other spices in a food processor to make a paste. Rub the marinade into the chicken and leave to marinate for at least 2 hrs or overnight, if possible, in the fridge.
• Heat the oven to 220C/200C fan/gas 7. Place the chicken in a roasting tin and cook for 35 mins. Turn the grill to high, then grill it to crisp up the skin. Turn every few mins and cook for about 20 mins until charred. Scatter over coriander sprigs and serve with a simple salad of sliced red onion and green chilli.