Down Home Chicken Recipes

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan., In a bowl, combine the lemon juice, ketchup, molasses, oil, Worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until chicken juices run clear. Serve with rice.

Steps:

• Combine 1 cup potato, turnips, and 1 can of broth in a small saucepan. Bring to a boil, reduce heat, and simmer 8 minutes.
• Combine potato mixture and milk in blender or food processor and blend until smooth.
• Heat butter in large heavy saucepan over medium-low heat. Add leek, thyme and garlic. Cook 12 minutes until leek is tender.
• Add 1 cup of potato, 1 can of broth, and carrot. Cover and simmer 8 minutes.
• Stir in greens and chicken. Cover and simmer another 12 minutes until chicken is cooked through.
• Stir in potato puree, vinegar, pepper sauce, salt, and pepper. Simmer, uncovered, a further 6 minutes.

Steps:

• Place chicken in the slow cooker; sprinkle with salt and pepper.Top with both cans of soup. Cover and cook on low for 6 hours or until the chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to the slow cooker, add the broth and the noodles. Mix well. Cover and cook on low setting for an additional 30 min or untill heated through.

Steps:

• Cook bacon in large nonstick skillet until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon; set aside.
• Add chicken to skillet. Season well with pepper; cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet.
• Add broth, water and greens to skillet; stir. Bring to boil.
• Stir in rice. Top with chicken; cover. Cook on medium-low heat 5 min. Remove from heat. Let stand 5 to 7 min. or until liquid is absorbed. Stir. Sprinkle with reserved crumbled bacon.

Steps:

• Place chicken in large pot and add water.
• Bring to a boil, then cover, reduce heat and let simmer for one hour.
• Remove chicken from pot and let cool slightly.
• Remove meat from bones, cutting meat into bite-sized pieces: set aside.
• Skim any excess foam and fat from the top of chicken stock.
• Bring stock back to a boil and add pepper, garlic, onion powder, sprigs of thyme, and sage leaves.
• Combine dry ingredients and then cut in shortening until mixture resembles course meal.
• Add buttermilk, stirring with fork until dry ingredients are moistened.
• Turn out dough onto well-floured surface and knead lightly four or five times.
• Flatten dough to half inch thickness.
• Pinch off dough in 1 1/2 inch pieces and drop into boiling stock.
• Reduce heat to medium-low and cook 8-10 minutes or to desired consistency.
• Stir in chicken and enjoy.

Steps:

• Prepare chicken either grilled or baked separately ahead of time.
• After starting chicken prepare minute rice per instructions on box.
• When rice is done spray liberally with olive oil, while stirring with a fork. This will both fluff the rice and keep it from sticking together.
• Place cooked rice with olive oil in the refrigerator for 30-40 minutes. This should be about the same time to finish cooking your chicken.
• In a large non stick skillet over medium heat fry up eggs breaking yolks while frying, salt and pepper to taste. Eggs should be fried good and in small pieces.
• Prepare vegetables separately steamer bags work nice 6 minutes in microwave, strain and set aside.
• Take prepared chicken and cut up into bite sized pieces, set aside.
• Take rice out of refrigerator and start adding slowly to skillet, you can spray with more olive oil while adding the rest to the skillet.
• Stir in soy sauce, and teriyaki sauce and spray butter, while continuing to stir rice mixture. Let cook while stirring for 3-5 minutes.
• Add strained vegetables to your rice, add chicken to your rice while continuing to stir for 3-5 minutes, black pepper to taste.
• Before removing from skillet to put in serving dish, you may want to add some more soy sauce to taste.

Steps:

• In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce. , Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce.

Steps:

• preheat oven to 350 degrees
• thaw phyllo dough in frig overnight
• in 6 quart stock pot heat olive oil
• add flour brown for about 3 minutes add onion garlic and leek.
• add carrot celery potato and turnips
• add chicken and herbs
• stirring constantly so everything is covered but doesnt burn
• add chicken stock and stir like crazy
• bring to a boil stirring constantly
• turn down to a simmer
• cover
• simmer for 7 minutes until it becomes thick and chicken is done
• remove from heat
• brush the 6 sheets of phyllo with butter stacking one on another
• take the bay leaf and thyme from gravy
• pour into a 9 x9 cake pan
• top with dough
• press down firmly with your hands
• place pan on baking sheet
• bake for 30 minutes
• turning tray around half way through the baking process
• remove
• let cool 10 minutes
• cut in 6 squares
• serve.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings.
• Add chicken to drippings in skillet; cook on medium heat 6 to 7 min. on each side or until done (165°F).
• Meanwhile, combine VELVEETA and chicken broth in small saucepan; cook on medium-low heat 2 to 3 min. or until VELVEETA is melted and sauce is blended, stirring constantly. Spoon over chicken; sprinkle with bacon.

Steps:

• In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
• Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.