1 medium chicken, skinned and quartered – do not use wings

1 1/2 cups sliced carrots

2 cloves garlic, minced

black pepper to tate

1/2 tsp thyme, crushed

2 cups water

1 1/2 cups green peas, fresh as possible

1. In a deep pan or dutch oven brown shicken parts with butter or vegetable spray.

2. Add garlic, onions and spices.

3. Cover the chicken with water then cover pot and bring to a boil. Lower heat and simmer 2 1/2 – 3 hours.

4. Add carrots and peas, recover and bring to a boil.

5. Lower heat and simmer for an additional 20-30 minutes.

3 pounds boneless chicken breasts without skin

1/8 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons red pepper

1/2 teaspoon black pepper

1 cup flour

vegetable oil

Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers.

Refrigerate for 1 hour to bring out the flavor of seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370F, for 3 to 5 minutes. Drain on paper towels and serve.

6 chicken breast halves, skinned and boned

1/3 cup flour

3 tbsp butter

2 cloves garlic, crushed

1 can artichoke hearts, drained and sliced

1 1/2 cups cream

1/4 tsp salt

1/8 tsp black pepper

1) Roll chicken breasts lightly in flour. Melt the butter in a large skillet and add chicken adn garlic. Cook breasts 5 minutes per side until nicely browned.

2) Add remaining ingredients and cook over medium heat, stirring constantly until thickened. Serve over hot rice.

1 chicken about 4 – 5 pounds

1 tsp salt

water to cover

4 medium potatoes; sliced

parsley to taste

minced onion

For Dough:

1 cups flour

1/2 tsp salt

1/3 cup shortening

1 tsp baking powder

1/2 c milk

1) Cook the chicken in salted water and remove the meat from the bones. Leave the meat in as large pieces as possible.

2) Make pastry according to dough instructions here. Line the bottom and sides of a baking dish with pastry crust. Add the chicken then layr with sliced potatos.

3) Sprinkle with salt, pepper, parsley and onion. Add another layer of chicken and potatoes. Pour broth over mixture and place second pastry circle on top. Cut slits in to pastry top to vent and crimp edges.

4) Bake at 350F for 1 hour.

1 small to medium chicken; cut up and cooked

1 tsp salt

water to cover

4 medium potatoes; sliced or chunked as taste desires

2 tbsp chopped parsley

For Dough:

2 c flour

1 tsp salt

3 tsp baking powder

4 tbsp shortening

about 1/2 c milk

For dough, make as a pie crust ( here ).

1) Roll the dough in an oblong shape 1/8 inch thick. Spread parsley over dough and roll as a jelly roll, then cut in to 2 inch slices.

2) Place cooked chicken in a casserole and add a layer of raw potatoes. Make a gravy of the chicken stock and pour over the casserole mixture so that it covers the potatos and chicken.

3) Put slices of dough on top of the casserole and bat at 425F for 25 to 30 minutes.

1 stewing chicken

1/2 pound noodles

1 1/2 tsp salt

4 tbsp butter

4 tbsp flour

2 cups milk

3 cups chicken broth

Cook the chicken until tender adn remove the meat from the bones. Cut the chicken in to 1/2 pieces or chunks and boil the noodles in salt water for about 20 minutes. Drain and rinse with warm water. Make a thin white sauce with the fat, flour and liquid ( see here ). Add salt and pepper. Add the chicken to the white sauce. Layer chicken and noodles in a greased casserole, starting with chicken and ending with noodles. Bake at 350 for 1 hour.

1 chicken cut in to serving pieces

3 tbsp butter

1/2 c flour

1 1/2 tsp salt

1/8 tsp pepper

1 1/2 cups sweet or sour cream as taste allows

Clean up the chicken and sprinkle with salt and pepper, dredging in flour. Melt the butter in a skillet or roasting pan and fry until gold brown on both sides. Place the chicken in a casserole or roasting pan and pour the cream over chicken. Cover and bake at 350 for 2 hours. Goes well with gravy made from the pan fryings.

1 chicken

2 quarts water

1/2 cup chopped celery

1 onion, chopped

parsley to taste

1 cup rice

salt and pepper to taste

1) Cut up chicken in to serving sized pieces. Place in cooking pot and add water, celery, onion and parsley. Cook slowly until chicken is tender.

2) Cook rice sperately in salt water.

3) Drain and add to chicken just before serving.

Big thanks to Tarvis for this one! Is the yummy!

White Sauce For Chicken In A Pot

3/4c margarine or cooking oil
3/4c flour (whole wheat works fine)
6c milk, warmed

Chicken or beef flavoring:
2T Bouillon granules

NOTE: for recipe substitution
1 1/2c of White Sauce = 1 – 10 3/4 oz can of soup

In a large, heavy bottomed or Teflon saucepan or stock pot, melt/warm the butter or oil over low heat. Add the flour and stir until the mixture is smooth. Cook the flour/oil mixture until it begins to bubble. Do NOT let it brown. Gradually add the milk, stirring CONSTANTLY. when the sauce has thickened, stir in the bouillon granules.

When combined with other foods in casseroles, etc., this sauce freezes well. It is not recommended to freeze separately.

Chicken In A Pot

8 ea fryer parts, fresh
1 pkg Italian dressing mix, dry
6 oz Cream Cheese (I use 8oz)
1 1/2 c White Sauce
4 oz Mushrooms, sliced (I use canned stems and pieces, drained)

Sprinkle dressing packet on chicken parts in crock pot. DO NOT ADD WATER! Cook on low 6-8 hours. Then stir in rest of ingredients. Turn crock pot to high to heat through. Editors note: This took about 1 hour for me.

Freeze in freezer bags or casserole dish. To serve, thaw completely. Heat in microwave until hot.

Serve over pasta, rice, baked potatoe, bread…

Note: I use chicken leg quarters or thighs. The meat really falls apart, so it’s easier to partially cook then debone. (Of course I never remember to do this!)

This recipe can easily be multiplied, and frozen in individual meals.

]]> http://countrykitchen.wordpress.com/2008/02/29/chicken-in-a-pot/feed/ 0 Ann http://countrykitchen.wordpress.com/2007/12/16/sherried-chicken-skillet/ http://countrykitchen.wordpress.com/2007/12/16/sherried-chicken-skillet/#comments Sun, 16 Dec 2007 11:26:50 +0000 Ann http://countrykitchen.wordpress.com/2007/12/16/sherried-chicken-skillet/ ]]>


2 Pounds cut-up chicken parts

2 Tablespoons butter

1 Can condensed cream of mushroom soup

1/4 Cup sherry

8 – 10 medium sized whole pearl onions, punctured slighlty all around with knife tip (vented)

1) In a good skillet brown the chicken in the butter; pour off fat. Stir in soup and sherry then add onions.

2) Cover and cook over low heat for 45 minutes. Stirr occasionally to keep from sticking.

]]> http://countrykitchen.wordpress.com/2007/12/16/sherried-chicken-skillet/feed/ 0 Ann