Fays Peasant Chicken Recipes
CHICKEN FRIED PHEASANT
Family favorite around bird hunting season. Chicken fried pheasant is so simple and good, and unless you tell them, they don't have a clue it's wild game. Uses few ingredients, prep and cooking time are minimal. The first problem is getting the bird in the first place, if you're a hunter! The second problem is there are NEVER any leftovers, no matter how much you cook. Makes wonderful cold sandwiches IF there is anything leftover!
Provided by KATHYKOEHN
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a shallow bowl, mix the milk and vinegar. Dip the pheasant slices in the milk and vinegar mixture, then press both side in the cracker crumbs to coat.
- Heat the oil in a skillet over medium-high heat. Cook the pheasant in the hot oil about 5 minutes on each side, or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 275.2 calories, Carbohydrate 15.3 g, Cholesterol 57.7 mg, Fat 11.6 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 2.8 g, Sodium 242.6 mg, Sugar 2.9 g
SANTA FE (FAY) CHICKEN
Picked up this recipe from an Oprah Show I watched. Tried it and made it my own. I have marinated this dish from 24 hours to just a few minutes but love it anyway. It somehow feels like it is Indian. Maybe the spices give it that effect.
Provided by Girl from India
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the marinade ingredients in a bowl well.
- Pour into a shallow baking pan and lay the chicken breasts in.
- Cover and refrigerate for one hour (to even 2 days. But I would advise that if you are keeping it for over an hour or two do not add the lime juice to it. Add it a couple of hours prior to cooking it.) Preheat the broiler.
- After one hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine and the chopped cilantro.
- Broil the chicken under a medium flame for 8 to 10 minutes, basting it with the juices to keep it moist.
- Serve it in the pan juices.
- P.S. You can bake(at 180C) and pan grill this too with equally good results.
FAY'S PEASANT CHICKEN
Steps:
- Brown chicken, onions and grlic in oil in frying pan. Remove chicken and add remaining ingrediants (except bread) Replace chicken - cook in oven 1 hours at 350oF Searve each person a small dish of sauce. Serve wtih long thin Italian bread. The bread is dunked into the sauce - sloppy but good. Tastes better the next day.
CHICKEN PARMESAN
Steps:
- For the fresh mozzarella: Prepare a bowl of salted warm water and a separate bowl of salted ice water. In the salted warm water, soften the mozzarella curd and pull and shape into a ball. Drop into the salted ice bath to cool. Set aside and pat dry. Slice and let dry on a paper-towel-lined plate.
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high and add the tomatoes and oregano if using. Season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
- For the chicken: Preheat the oven to 425 degrees F. Place a baking rack over a baking sheet and set aside.
- Put the breadcrumbs, flour and beaten eggs in separate shallow dishes and sprinkle with salt and pepper. Sprinkle each chicken breast on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess, then dip in the egg wash and let the excess drip off. Finally, dredge in the breadcrumbs. Transfer the breasts to a baking sheet or large plate.
- Heat 1/4 cup of the oil in a large saute pan over high heat until it begins to shimmer. Cook 2 breasts at a time in the hot oil until golden brown on both sides, about 3 minutes per side. Transfer the breasts to the baking rack on the baking sheet. Repeat with the remaining chicken breasts and oil. Place in the oven to cook further for a couple minutes, then remove and set aside.
- Change the oven setting to broil.
- For the arugula salad: Dress the arugula in a large bowl with the lemon juice, extra virgin olive oil, salt and pepper and toss together.
- Top each chicken breast with some tomato sauce and mozzarella slices. Broil until the chicken is cooked through and the cheese has melted, 1 to 3 minutes.
- Place some arugula salad on each plate next to a chicken piece. Garnish with freshly grated Parmesan, chopped basil and parsley sprigs.
FRIED PRAIRIE CHICKEN OR PHEASANT
Prairie chicken, sage hens, young pheasants or even frying chickens can all be cooked this way. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Pheasant
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut bird into serving portions, plunge into cold water; drain thoroughly but do not wipe dry.
- Season well with salt and pepper; dredge thickly with flour.
- Heat fat in skillet; cook bird slowly until brown and tender, about 45 minutes.
- Remove to a hot serving platter and serve with cream gravy.
Nutrition Facts : Calories 731.8, Fat 44.4, SaturatedFat 15.6, Cholesterol 255.7, Sodium 136.2, Protein 77.3
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