Farmhouse Chicken Food

FARMHOUSE CHICKEN DINNER

Steps:

• Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
• Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
• Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

FARMHOUSE CHICKEN CASSEROLE

Steps:

• Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
• Add onions and potatoes to the skillet and cook until lightly browned.
• Shake the skillet occasionally to prevent potatoes from sticking.
• Transfer onions and potatoes to the casserole.
• Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
• Place mushrooms in the casserole.
• Add crumbled bacon and chicken broth.
• Cover the casserole and place in a 350º oven for 50 minutes.
• Thicken juices with cornstarch dissolved in cold water.
• Garnish with parsley.

FRENCH FARMHOUSE GARLIC CHICKEN

Steps:

• Rinse chicken and pat dry with paper towels.
• Season with salt and pepper.
• Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
• Cook chicken until just brown on each side, turning once.
• Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
• Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
• Transfer chicken and garlic to a warm serving platter; and keep warm.
• In small bowl, stir together the flour and 2 tablespoons wine or broth.
• Stir in a couple of tablespoons of hot pan juices.
• Stir this mixture into remaining juices in pan.
• Bring to a boil.
• Cook and stir for 1 minute.
• Spoon over chicken.

EASY ITALIAN FARMHOUSE CHICKEN

Steps:

• COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley etc.)and pepper in bowl or ziplock bag.
• SLICE chicken breasts in half lengthways and then in 2 to 3 pieces across;.
• FLOUR chicken; shake excess off before.
• HEAT pan; then add oil; BROWN chicken and REMOVE.
• Saute garlic, onions, mushrooms and red or green pepper until SOFT.
• ADD diced zucchini, can of diced tomatoes with juice, red wine, lemon juice, lemon rind and brown sugar.
• Bring to a BOIL, reduce to simmer.
• ADD chicken back into large pot on stove and simmer for 1 hour until chicken is tender.
• When done, add black olives and.
• ENJOY!
• NOTE: Recipe might vary depending on size of chicken breasts
• NOTE: Cornflour to Italian season should be 2 Tbsp to 1 Tbsp ratio whatever total amount you use to coat chicken.
• NOTE: Also tried recipe by pouring sauce oven chicken and baking it on low in oven (120 - 150 degrees) and found while it was still tasty, it did not have the same taste/consistency as that done on the stove top.
• NOTE: I covered the chicken while simmering on the stove top but you might need to stir every now and then to make sure it does stick.

FARMHOUSE CHICKEN AND GRAVY

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook the flour for 2 minutes, or until light golden brown, stirring constantly. Transfer to a small bowl.
• Reduce heat to medium. Add oil to the skillet and swirl to coat bottom. Cook the chicken smooth side down for 3 minutes. Turn and cook for 3 more minutes or until no longer pink. Transfer to serving plate and cover with foil to keep warm.
• Meanwhile, whisk 1/4 cup of broth into bowl with browned flour until completely blended. Whisk in the remaining broth, milk, garlic powder, salt, and mustard. Pour into skillet, scraping with a falt spatula to dislodge any browned bits. Increase heat to medium high and bring to a boil. Cook for 4 minutes, or until reduced to about 1/2 cup, stirring frequently. Remove from the heat. Stir into the margarine. Spoon over chicken. Sprinkle with the green onions.

FARMHOUSE CHICKEN

Steps:

• Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, milk, celery, onion, salt and pepper; pour over chicken. Top with stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

FARMHOUSE CHICKEN AND CORN CHOWDER

Steps:

• Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
• Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
• Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
• Stir in flour and cook for 1 minute.
• Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
• Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
• Season chicken with salt and pepper and nestle into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
• Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
• In separate bowl, microwave cream corn until hot, about 3 minutes.
• Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
• Stir in basil, season with salt and pepper to taste, and serve.

FARMHOUSE CHICKEN SOUP WITH SPAETZLE

Steps:

• Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful.
• Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer while preparing spaetzle.
• For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.