Anns Chicken Recipes

ANNE'S CHICKEN FOR CROCK POT

Steps:

• Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About ¾ hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.

ANNE'S CHICKEN CHILAQUILES ROJAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.
• Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
• Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
• Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
• Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
• Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

CHICKEN SCARPARIELLO

Steps:

• Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
• Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
• Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
• Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
• Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.

ANN'S CHICKEN ORIENTAL

Steps:

• Place one cut up fryer or 4 breasts in a casserole.
• Combine All other Ingredients.
• Pour sauce over chicken.
• Place in 350 degree Oven.
• After 1 hour turn chicken.
• Back another 30-45 minutes.
• Serve with white rice.

ANN'S ITALIAN CHICKEN

Steps:

• Preheat oven 375°.
• Take a medium bowl beat eggs with 3 tablespoons of milk and set aside.
• In another medium bowl put bread crumbs in the bowl.
• Take a skillet put some oil in the skillet.
• Turn the stove on medium heat.
• Take the chicken and roll it in the egg mixture and then roll it in the bread crumbs.
• Cook chicken on both side till lightly brown.
• When that's done, put in a 9x13-inch baking dish or pan.
• Open the spaghetti sauce and pour it on top of the chicken; sprinkle cheese on top.
• Put it the 375° oven and bake for 15 to 20 minutes.

ANNE'S CROCK POT CHICKEN

Steps:

• Wash chicken and pat dry.
• Brush with butter.
• Sprinkle with salt and pepper.
• Place in crock pot.
• Sprinkle with dry salad mix.
• Cover and cook on low for 5 to 6 hours.
• About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
• Cook until smooth. Pour over chicken in pot.
• Cover and cook for 30 minutes on low.
• Serve with sauce.

RUTH ANN'S FRIED CHICKEN

Steps:

• Trim chicken of excess fat. Put in large bowl, add salt and cover with buttermilk. Chill overnight or for at least 4 hours.
• Drain chicken in a colander.
• Put flour and seasonings (feel free to add other herbs to the mix. Ruth Ann was a purest, but didn't object to a little dried thyme or cayenne on occasion.) in a large paper or plastic bag. Add chicken and shake.
• Choose a skillet at least 12 inches in diameter and 3 inches deep, that can be covered. Add enough oil, or oil and lard, or lard and butter, or oil and butter, to come to a depth of about 1/2 inch. Turn heat to medium-high. Be aware that butter burns faster than oil or lard, but it adds indescribable flavor. High quality lard is hard to find. Crisco may be substituted. If you are using butter, skim any foam as it rises to the top.
• When oil is hot (a pinch of flour will sizzle) raise heat to high. Slowly add chicken pieces (if you add them all at once, tempurature will plummet and chicken will be greasy). Cover skillet and reduce heat to medium high, and cook for 7 minutes. Repeat with remaining chicken until all is fried.
• Uncover skillet, turn chicken and continue to cook, uncovered for another 7 minutes. Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden rown.
• Remove chicken from skillet and drain on paper towels. Serve hot, warm or at room temperature. Refrigerating makes fried chicken soggy, but if you do have leftovers, soggy fried chicken makes a great addition to a green salad, just remove skin, slice and toss with a simple vinegrette, mandarin orange slices and toasted almonds.

ANN'S CHICKEN

Steps:

• Blend mustard and sour cream thoroughly.
• Brush mixture on chicken.
• Roll in bread crumbs.
• Line 13"x9" pan with non-stick foil.
• Place chicken on foil.
• Bake at 425º 40-45 minutes or till chicken is cooked through.