We are back to bare ground (even atop the mountain!), though snow is coming to visit us again tomorrow. We're only going to catch a few inches, though parts south of us could get as much as a foot of snow. Apparently someone is holding the weather map upside-down again. Ironically, we are headed to THAT area on Thanksgiving Day. Ha!
Alan's Provincial Pullet Recipe No. 1 (For Experimental Use Only)
Season chicken pieces with poultry seasoning (or salt, pepper, and paprika) and dredge in flour (or put the seasonings in the flour), then (using a big skillet or heavy pot with a lid) brown the chicken in olive oil (just enough to do the job).
Remove the pan (pot) from the burner. Add a clove of garlic (smashed, chopped or whatever), the remainder of the flour, sliced mushrooms (canned or fresh), a layer of sliced (or wedged, or chopped) onions, some italian seasoning, a small amount of curry powder, a tiny amount of sweet spice (e.g. nutmeg, cinnamon, or allspice), maybe a quarter cup of cider (or half a cup of white wine), some black olives and a big can of peeled tomatoes (partially cut up while in the can).
Cover and simmer until the chicken is tender and the sauce is satisfactory. (It shouldn't take as long as swiss steak; I'm guessing maybe three quarters of an hour.) [Hmmmm... if it cooks that fast, maybe the onions should be wedged, put in sooner and fried some before adding the olives and tomatoes. Next time?]
Serve on or with toast, boiled potatoes, or poultry dressing.
I'm still thinking about this, and suggestions are welcome. Sounds pretty close to Chicken Provençal, and pretty easy.
Wow, Alan. You cook fancy! My dear husband would have serious acid reflux from it (it's a family trait), especially from the garlic and curry. So, we usually just sprinkle poultry seasoning over chicken breasts and bake at 350F for 45 minutes. Ultra simple. But I like the idear of onions. Sometimes we add onions, celery and carrots. Yum! Leftovers make instant chicken soup.
Another super-simple idear is how we cook baked beans. Soak the beans overnight. Rinse and cover with water. Bake at 350F about an hour to hour and a half. When the bean skins curl up when you blow on them, then grate an apple into the beans, stir and bake another half hour. Serve with corn or rice and Italian dressing, plus lettuce and tomato. Yum!
Golden or white, Howard is first.
ReplyDeleteOnly got about the half-inch of snow yesterday. And much of what was in the sun has melted, even though temps never got above freezing.
We are back to bare ground (even atop the mountain!), though snow is coming to visit us again tomorrow. We're only going to catch a few inches, though parts south of us could get as much as a foot of snow. Apparently someone is holding the weather map upside-down again. Ironically, we are headed to THAT area on Thanksgiving Day. Ha!
DeleteAlan's Provincial Pullet Recipe No. 1
ReplyDelete(For Experimental Use Only)
Season chicken pieces with poultry seasoning (or salt, pepper, and paprika) and dredge in flour (or put the seasonings in the flour), then (using a big skillet or heavy pot with a lid) brown the chicken in olive oil (just enough to do the job).
Remove the pan (pot) from the burner. Add a clove of garlic (smashed, chopped or whatever), the remainder of the flour, sliced mushrooms (canned or fresh), a layer of sliced (or wedged, or chopped) onions, some italian seasoning, a small amount of curry powder, a tiny amount of sweet spice (e.g. nutmeg, cinnamon, or allspice), maybe a quarter cup of cider (or half a cup of white wine), some black olives and a big can of peeled tomatoes (partially cut up while in the can).
Cover and simmer until the chicken is tender and the sauce is satisfactory. (It shouldn't take as long as swiss steak; I'm guessing maybe three quarters of an hour.) [Hmmmm... if it cooks that fast, maybe the onions should be wedged, put in sooner and fried some before adding the olives and tomatoes. Next time?]
Serve on or with toast, boiled potatoes, or poultry dressing.
I'm still thinking about this, and suggestions are welcome. Sounds pretty close to Chicken Provençal, and pretty easy.
--Alan
Wow, Alan. You cook fancy! My dear husband would have serious acid reflux from it (it's a family trait), especially from the garlic and curry. So, we usually just sprinkle poultry seasoning over chicken breasts and bake at 350F for 45 minutes. Ultra simple. But I like the idear of onions. Sometimes we add onions, celery and carrots. Yum! Leftovers make instant chicken soup.
DeleteAnother super-simple idear is how we cook baked beans. Soak the beans overnight. Rinse and cover with water. Bake at 350F about an hour to hour and a half. When the bean skins curl up when you blow on them, then grate an apple into the beans, stir and bake another half hour. Serve with corn or rice and Italian dressing, plus lettuce and tomato. Yum!
PS: Go with fresh mushrooms.
Delete