Chicken Pomodorocooks Country Recipes

CHICKEN POMODORO

Steps:

• Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
• Heat oil in skillet.
• Season chicken with salt& pepper, then dust with flour.
• Saute chicken in oil till golden then remove to a platter.
• Pour off fat from pan.
• Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
• Add broth and lemon juice to pan.
• Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
• Add tomatoes and cream to pan.
• Heat through, then pour over the chicken.
• Sprinkle top with scallions for garnish.

COUNTRY FRIED CHICKEN

Steps:

• Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
• Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
• Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade.
• Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
• Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.

COUNTRY FRIED CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat., In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. ,

CHICKEN POMODORO(COOK'S COUNTRY)

Steps:

• 1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate.
• 2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and 1/4 teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes.
• 3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over pasta.

CHICKEN AND SLICKS(COOK'S COUNTRY)

Steps:

• 1. Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Transfer flour to medium bowl and wipe out pot. Heat 1 tablespoon oil in now-empty Dutch oven over medium-high heat until just smoking. Cook chicken until well browned all over, about 10 minutes; transfer to plate. When chicken is cool enough to handle, remove and discard skin. Pour fat (you should have about 2 tablespoons) into another small bowl; reserve.
• 2. Add onion and 1 tablespoon oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 7 cups broth, chicken, and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until white meat registers 160 degrees and dark meat registers 175 degrees, 20 to 25 minutes. Remove from heat. Transfer chicken to clean plate. When chicken is cool enough to handle, shred into bite-size pieces, discarding bones.
• 3. Meanwhile, combine remaining chicken broth, reserved fat, and remaining oil in liquid measuring cup. Process remaining flour and ½ teaspoon salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured surface and knead until smooth. Divide in half.
• 4. After kneading the dough briefly, roll each dough half into a 10-inch square of 1/8 inch thickness. Using a sharp knife or pizza wheel, cut the dough into 5 by 1-inch rectangles. Place handful of noodles in single layer on parchment-lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.
• 5. Return broth to simmer and add noodles. Cook until noodles are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth-flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minute. Season with salt and pepper. Serve.
• MAKE AHEAD Broth and chicken can be made through step 2 and refrigerated in separate airtight containers for 2 days. Dough can be made through step 3, wrapped in plastic wrap, and refrigerated for 1 day. To finish, proceed with step 4.

CHICKEN AND DUMPLINGS FOR TWO (COOK'S COUNTRY)

Steps:

• Note: Make the dumplings just before adding them to the stew.
• For the stew: Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.
• For the dumplings: Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.
• Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.

COUNTRY CHICKEN AND MUSHROOM POT PIE

Steps:

• Combine 1 cup boiling water and chicken bouillon in a liquid measure; set aside to dissolve.
• Meanwhile, melt 1 tablespoon butter in a pot over medium heat. Add onions and saute until translucent, about 5 minutes. Increase heat to medium-high and add mushrooms; fry for about 3 minutes. Remove onion-mushroom mixture from the pot.
• Add remaining butter to the pot with chicken pieces. Stir chicken and splash Worcestershire sauce over top. Cook, stirring continuously, until chicken is seared on all sides but not cooked through, about 3 minutes. Stir in onion-mushroom mixture, bouillon, and pepper.
• Add milk and 1/4 cup water; boil for 20 minutes. Add frozen vegetables and boil for 10 more minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch oven-proof dish and lay down bottom crust in it. Set top crust aside.
• After filling has boiled for 10 minutes, use a large ladle to scoop out approximately 1 cup sauce from the mixture and pour into a cup. Add cornstarch to the cup and stir until all lumps have dissolved. Add cornstarch mixture back to the pot; cook and stir until filling has thickened to your liking.
• Bake bottom crust in the preheated oven for approximately 5 minutes. Remove from the oven, add filling, and cover with the top crust, making sure the edges are sealed. Make cute decorations with pastry cut-offs and use a knife to make several small slits in the top to allow steam to escape. Lightly paint egg yolk over the top crust.
• Bake until golden brown, 15 to 20 minutes. Ovens vary so baking time may vary-keep an eye on it.

CHICKEN POT PIE FOR TWO (COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Unroll dough on baking sheet. Use 12-ounce ovensafe ramekin as guide to cut out 2 dough rounds about 1/2 inch larger than mouth of ramekin. Fold under and crimp outer 1/2 inch of dough, then cut 3 vents in center of each crust. Bake until crusts just begin to brown and no longer look raw, about 7 minutes; set aside.
• Meanwhile, melt butter in medium saucepan over medium heat. Add carrots, onion, celery and 1/2 teaspoon salt and cook until vegetables are softened and browned, 8 to 10 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
• Slowly whisk in broth, cream, and soy sauce, scraping up any browned bits. Nestle chicken into sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until chicken registers 160 degrees, 10 to 15 minutes. Transfer chicken to plate; let cool slightly. Using 2 forks, shred chicken into bite-size pieces.
• Meanwhile, return pan with sauce to medium heat and simmer until thickened and sauce measures 2 cups, about 5 minutes. Off heat, return shredded chicken and accumulated juices to pan. Stir in peas, parsley, and lemon juice and season with salt and pepper to taste.
• Divide filling between ramekins and place parbaked crusts on top of filling. Place pot pies on baking sheet and bake until crusts are deep golden brown and filling is bubbling, 10 to 15 minutes. Let pot pies cool for 10 minutes before serving.