Pennsylvania Dutch Chicken Bake Food

PENNSYLVANIA DUTCH CHICKEN BAKE

Steps:

• Preheat ove to 350 degrees.
• Season the chicken with salt and pepper.
• Heat the oil in a large nonstick skillet over medium high heat.
• Saute the chicken for 6 minutes on each side or until brown.
• Combine the apple slices and the remaining ingredients in a 12x9 inch baking dish.
• Insert the thighs into the sauerkraut.
• Bake for 30 minutes or until juices run clear.

PA DUTCH CHICKEN & WAFFLES

Steps:

• Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper.
• Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth.
• Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.
• Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces.
• Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.
• Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.
• Continue until gravy is the desired thickness and taste for seasoning.
• Add chicken and keep warm over very low heat.
• While cooking, make waffles according to recipe and waffle iron instructions.
• If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.