Dutch Mashed Potato Recipe Recipe For Chicken

CHICKEN AND MASHED POTATOES

Steps:

• Season chicken liberally with salt and pepper.
• In a large skillet over medium-high heat, melt 2 Tablespoons of butter then add chicken and sauté for about 10 minutes or until chicken is done. Transfer chicken to a bowl and set aside.
• In the same pan over medium heat add another 2 Tablespoons butter, add mushrooms and sauté until done almost 3-4 minutes.
• Add the remaining butter, then garlic and stir for about 30 seconds until garlic is fragrant.
• Mix in the flour and cook until golden for about another minute. Pour half and half or milk and the chicken stock whisking vigorously until it is smooth.
• Season with salt and pepper.
• Preheat oven to 350F.
• Add the chicken back and the bell pepper and mix everything well together.
• Taste to check seasoning and simmer for 2 minutes.
• Turn heat off, spread mashed potatoes on top. Level with the back of a spoon. Take a fork and make some lines or decorative circles on top.
• Place the skillet in the middle rack of your oven and bake for 45 minutes or until top is golden brown.

DUTCH MASHED POTATOES

Steps:

• Preheat oven to 350.
• Prepare potatoes according to directions.
• Set aside.
• Melt butter in skillet.
• Add onion and celery, cook til tender.
• Stir celery and onion into potatoes and add eggs.
• Break toast into small pieces and add to potatoes.
• Season with salt and pepper and put into 11x7 baking dish.
• Bake for 45 minute.

ROASTED CHICKEN WITH GARLIC MASHED POTATOES

Steps:

• Pan sear breasts on both sides and finish in a preheated 350 degree oven for about 10 to 15 minutes or until done.
• Cook potatoes in water until cooked through. While still hot add the remaining ingredients and mash well.

PENNSYLVANIA DUTCH-STYLE CHICKEN POTPIE

Steps:

• Season the cavity of the chicken with salt and pepper, put the chicken in a kettle just large enough to hold it, and add 14 cups water. Bring the water to a boil, simmer the chicken, covered, skimming the froth, for 45 minutes or less, or until it is tender, and transfer it to a large bowl. When the chicken is cool enough to handle, discard the skin and bones, cut the meat into bite-size pieces, and chill it, covered. Measure the stock remaining in the kettle and boil it until it is reduced to about 10 cups. Strain the stock through a sieve into a bowl, let it cool, uncovered, and chill it, covered, overnight.
• In a bowl blend together the flour, the shortening, and the salt. In a small bowl whisk together the egg and 2/3 cup cold water, add the mixture until it forms a soft but not sticky dough. Halve the dough, keeping half of it under an inverted bowl, roll out the other half on a heavily floured surface into a 12- by 10-inch rectangle, and cut it with a pastry wheel into 2-inch squares. Transfer the squares to a lightly floured baking sheet and roll and cut out the remaining dough in the same manner.
• Discard the fat from the stock, return the stock to the kettle, and bring it to a boil with the chicken, the carrots, the celery, the onion, the potatoes, peeled and sliced thin, and salt and pepper to taste. Add the noodle squares, a few at a time, stirring gently, simmer the mixture, covered, for 20 to 30 minutes, or until the vegetables and noodles are tender, and stir in the parsley.

DUTCH OVEN WHOLE ROAST CHICKEN

Steps:

• Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
• Allow to rest at room temperature for up to 90 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
• Carve chicken and spoon over pan drippings before serving.