Chicken A La Polly Kohen Recipes

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CHICKEN A LA POLLY KOHEN



Chicken a la Polly Kohen image

Provided by Dave Lieberman

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
1 (3 to 4-pound) whole chicken, quartered
Kosher Salt
Freshly ground black pepper
1 small onion, medium diced
2 to 3 cloves garlic, minced
12-ounces chili sauce
1/2 cup raisins
1/2 cup dark brown sugar
1/2 cup sherry
1/4 cup water
8-ounces canned pineapple chunks with half the juice from the can

Steps:

  • Preheat oven to 375 degrees F.
  • Heat oil in large saute pan over medium-high heat. Season chicken with salt and pepper and sear in a large saute pan only to brown the skin not to cook through. Remove chicken and add the onions. Cook until tender, about 5 minutes, then add garlic and cook until fragrant. Add the chili sauce, raisins and sugar. Return the chicken to the skillet, skin side up and cover the pan tightly with aluminum foil then bake for 1 hour 15 minutes. Uncover pan, add sherry, water and fruit and bake for another 20 minutes.

POLLY'S FRIED CHICKEN



Polly's Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 12h40m

Yield 4 servings

Number Of Ingredients 5

1 whole chicken, giblets and liver removed, cut into 8 pieces
1 cup all-purpose flour
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons salt
Vegetable oil, for frying, enough to come up halfway on the chicken

Steps:

  • In a large bowl, soak the chicken in enough salted water to cover in the refrigerator overnight. Add about 1 tablespoon salt per cup of water. Drain the chicken and shake off the excess water. In a pie plate, mix together the flour, pepper and salt. Roll the chicken in the flour to coat. Into two 12-inch cast iron skillets, pour enough vegetable oil to come to a depth of 1 1/2 inches in each skillet. Heat over medium-high heat until very hot, 305 degrees F.
  • Using tongs, carefully add the chicken pieces to the hot oil, making sure there is a lot of space between the pieces. Cook all the chicken at the same time. Cover the skillets and lower the heat to medium. After 15 minutes, the bottom sides should be brown. Turn the pieces over with the tongs, and continue to cook, covered, browning on all sides, and adjusting the heat as necessary. Remove the breast pieces after 12 minutes. All the chicken should be cooked in about 30 minutes. Transfer the chicken to paper towels to drain. Serve immediately.

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