Country Chicken Pt Recipe For Chicken

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SLOW-COOKER COUNTRY CAPTAIN CHICKEN



Slow-Cooker Country Captain Chicken image

Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 14

1 large onion, chopped
1 medium sweet red pepper, chopped
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
1 tablespoon packed brown sugar
1/2 cup chicken broth
1/2 cup golden raisins or raisins
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice
Chopped fresh parsley, optional

Steps:

  • Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges

30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN



30 Minute Southern Classic: Country Captain Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish

Steps:

  • Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
  • Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
  • Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

PRESSURE-COOKER COUNTRY CAPTAIN CHICKEN



Pressure-Cooker Country Captain Chicken image

Whether it was brought by a British sailor or not, the recipe for Country Captain Chicken has been around Georgia since the 1800s. Traditionally served over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 large onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
3 pounds boneless skinless chicken thighs
1/2 cup chicken broth
1 tablespoon brown sugar
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup golden raisins or raisins
Hot cooked rice
Chopped fresh parsley, optional

Steps:

  • Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and, if desired, parsley. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

COUNTRY FRIED CHICKEN



Country Fried Chicken image

Classic Southern fried chicken fritter. Top with country or chicken gravy and serve with mashed potatoes, or dress it up how you please. I've been cooking this for years and never get tired of it.

Provided by visions

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 8h35m

Yield 8

Number Of Ingredients 13

8 skinless, boneless chicken breast halves
1 quart buttermilk
3 shallots, finely chopped
2 tablespoons chopped garlic
2 tablespoons salt
2 tablespoons white sugar
1 ¼ teaspoons ground cumin
1 ½ teaspoons ground black pepper
2 cups vegetable oil for frying, or as needed
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
8 large eggs, beaten

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.

Nutrition Facts : Calories 634.8 calories, Carbohydrate 69.4 g, Cholesterol 258 mg, Fat 22.7 g, Fiber 2.2 g, Protein 37.1 g, SaturatedFat 5.8 g, Sodium 3111.6 mg, Sugar 10.2 g

COUNTRY CHICKEN POT PIE



Country Chicken Pot Pie image

Create a chicken pot pie with a flavor twist of curry, raisins and toasted almonds.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 14

3 slices bacon, chopped
1 medium onion, chopped (1/2 cup)
1 medium green bell pepper, cut into thin bite-size strips
1 clove garlic, finely chopped
3 teaspoons curry powder
2 cans (14.5 oz each) diced tomatoes, undrained
3 cups cubed cooked chicken
1/3 cup golden raisins
1/2 teaspoon salt
1 cup Gold Medal™ self-rising flour
1 tablespoon sugar
1/3 cup butter or margarine
1/3 cup slivered almonds, toasted
6 tablespoons cold water

Steps:

  • Heat oven to 400°F. Grease shallow 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook bacon over medium heat until crisp. Drain on paper towels. Reserve drippings.
  • To drippings in skillet, add onion, bell pepper, garlic and curry powder; cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, chicken, raisins, salt and cooked bacon. Heat to boiling. Spoon into casserole.
  • In medium bowl, stir together flour and sugar. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in almonds. Add water; stir with fork just until soft dough forms and mixture begins to pull away from side of bowl.
  • On lightly floured surface, knead dough gently 5 times or just until smooth. Pat into shape to fit in casserole. Gently place dough over chicken mixture.
  • Bake 30 to 35 minutes or until golden brown.

Nutrition Facts : Calories 440, Carbohydrate 33 g, Cholesterol 95 mg, Fat 3, Fiber 4 g, Protein 26 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 11 g, TransFat 1/2 g

COUNTRY CAPTAIN CHICKEN



Country Captain Chicken image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1/4 cup flour
1 teaspoon salt
1/4 cup freshly ground black pepper
1 broiler chicken, about 3 1/2 pounds, cut into 12 pieces
1/4 cup butter
1 medium-size onion, diced
1 medium-size green pepper, cored, seeded and diced
1 clove garlic, peeled and crushed
1 1/2 teaspoons curry powder
1/2 teaspoon dried thyme
1 16-ounce can stewed tomatoes
3 tablespoons currants
1/3 cup blanched toasted almonds

Steps:

  • Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.
  • Preheat oven to 350 degrees.
  • Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.
  • Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with 1/4 cup of water. Serve with almonds and steamed rice.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 34 grams, Carbohydrate 27 grams, Fat 58 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 907 milligrams, Sugar 10 grams, TransFat 1 gram

COUNTRY FRIED CHICKEN



Country Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 5 servings

Number Of Ingredients 7

2 teaspoons salt
2 cups water
1 chicken (fryer), cut into pieces
1 1/2 cups self-rising flour
1 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups shortening

Steps:

  • In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
  • In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.

COUNTRY CHICKEN POT PIE



Country Chicken Pot Pie image

Make and share this Country Chicken Pot Pie recipe from Food.com.

Provided by RecipeNut

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons margarine or 2 tablespoons butter
3/4 lb boneless skinless chicken breast, cut in 1 inch pieces
3/4 teaspoon salt
8 ounces fresh green beans, cut in 1 inch pieces
1/2 cup red bell pepper, chopped
1/2 cup celery, thinly sliced
3 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup half-and-half
1 teaspoon dried thyme leaves
1/2 teaspoon rubbed sage
1 cup white pearl onion, frozen
1/2 cup frozen corn
pie crust, 10 inch

Steps:

  • Preheat oven to 425 degrees.
  • Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
  • Melt margarine in large deep skillet over medium-high heat.
  • Add chicken; cook and stir 3 minutes or until no longer pink in center.
  • Sprinkle with salt.
  • Add beans, bell pepper and celery; cook and stir 3 minutes.
  • Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
  • Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
  • Reduce heat to low and simmer 3 minutes or until sauce is very thick.
  • Stir in onions and corn.
  • Return to a simmer; cook and stir 1 minute.
  • Pour into pie crust.
  • Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
  • Let stand 5 minutes before serving.

CHICKEN POT PIE FOR TWO (COOK'S COUNTRY)



Chicken Pot Pie for Two (Cook's Country) image

Fresh thyme adds invaluable flavor. Because the sauce is simmered so briefly, dried thyme would not impart the same flavor.

Provided by gailanng

Categories     One Dish Meal

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 16

1 store-bought pie dough (9-inch)
2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 small celery rib, sliced 1/4 inch thick
salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh thyme
3 tablespoons all-purpose flour
1 3/4 cups chicken broth
1/3 cup heavy cream
1/2 teaspoon soy sauce
1 (8 ounce) boneless skinless chicken breasts, trimmed
1/4 cup frozen peas
2 teaspoons minced fresh parsley
1/4 teaspoon lemon juice

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.

Nutrition Facts : Calories 957.5, Fat 60.6, SaturatedFat 24.9, Cholesterol 157.4, Sodium 1422.7, Carbohydrate 64.5, Fiber 7, Sugar 6.3, Protein 38.3

COUNTRY CHICKEN AND MUSHROOM POT PIE



Country Chicken and Mushroom Pot Pie image

A basic chicken and mushroom pot pie recipe.

Provided by djameela

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

1 cup boiling water
1 cube chicken bouillon
2 tablespoons butter, divided
1 large onion, sliced
1 pint white button mushrooms, sliced
4 (5 ounce) skinless, boneless chicken breasts, cubed
1 tablespoon Worcestershire sauce
ground black pepper to taste
¾ cup milk
¼ cup water
1 cup frozen mixed vegetables (carrots, corn, peas)
2 teaspoons cornstarch
1 (14 ounce) package pastry for double-crust pie
1 large egg yolk, beaten

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.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 38.7 g, Cholesterol 100.6 mg, Fat 28.2 g, Fiber 4.3 g, Protein 27.7 g, SaturatedFat 8.9 g, Sodium 644.3 mg, Sugar 3.7 g

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From bigoven.com


COUNTRY-STYLE CHICKEN POT PIE - CHATELAINE.COM
Preheat oven to 400F (200C). Cut chicken into 1-inch (2.5-cm) pieces. Prepare vegetables and measure out peas. Lightly coat a large frying pan with oil and set over medium-high heat.
From chatelaine.com


CROCK POT CRACK CHICKEN - THE COUNTRY COOK
2021-02-18 Instructions. Spray the inside of a 6-quart oval slow cooker with nonstick cooking spray. Lay the chicken breasts in an even layer in the bottom of the slow cooker. Pour the chicken broth over the chicken breasts, then sprinkle the Ranch seasoning on top. Add the lid, and cook on high for 2 hours or low for 4 to 5 hours.
From thecountrycook.net


QUICK AND EASY COUNTRY CHICKEN - CARRIE’S EXPERIMENTAL KITCHEN
2021-03-03 Preheat oven to 350°F. Add half of the melted butter to the bottom of an oven safe dish (approximate size 10"x13"). Lightly pound chicken tenders and rinse under cold water. Dip wet chicken into the breadcrumbs and place in butter …
From carriesexperimentalkitchen.com


CREAMY COUNTRY CHICKEN AND BISCUITS - 12 TOMATOES
Preheat oven to 425°F and grease a 9x13-inch casserole dish with cooking spray. Set aside. In a small bowl, whisk together chicken broth and half-and-half. Set aside. In a large skillet over medium-high heat, melt butter. Add onion, carrot, and celery, and sauté 10 minutes.
From 12tomatoes.com


CLASSIC CHICKEN POT PIE RECIPE - COUNTRYLIVING.COM
2021-11-04 Add to vegetable mixture and stir to combine. Cool completely. Preheat oven to 400°F. Let dough sit at room temperature 10 to 15 minutes. On a floured work surface, roll one dough disk into a 14-inch round and fit into a 10-inch cast-iron skillet or deep-dish pie plate. Trim edges, leaving a 1 1/2–inch overhang.
From countryliving.com


COUNTRY CHICKEN SKILLET AND VEGETABLES - DELICIOUS MEETS HEALTHY
2018-09-06 This country chicken skillet recipe is a family-friendly dinner ready in about 30 minutes. This healthy one-pan dinner features chicken tenderloins, potatoes, mushrooms, bell pepper, carrots, sweet peas, onion, and garlic - perfect comfort food for the Fall! Cook Mode Prevent your screen from going dark. Prep Time 10 minutes. Cook Time 20 minutes.
From deliciousmeetshealthy.com


COUNTRY CHICKEN - KOSHEREYE
If you prefer a very crisp chicken, remove the pot from the oven after 85 minutes. take the vegetables out and pour the pot juices into a saucepan to keep warm. Return the pot, without the lid, to the oven for crisping.
From koshereye.com


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