Sorry everyone! I must not have clicked the right button this morning so the post didn't show up. Its here now!Today's recipe is one of the very first recipes I learned to cook. I've been making it for easily 10+ years. I found it in a recipe magazine and I've made it so many times I have it memorized. Back then, this was a nice change from shepherd's pie (which I have only recently been able to eat again) and tater tot casserole (which I still, after 15 years, can't eat). It is super easy. The original recipe called for the chicken to be put on skewers, but as my family has grown I found it takes too much time, so I just fry up the chicken chunks.
City Chicken
12" dutch oven
4 large boneless, skinless chicken breasts, cut into chunks
1 cup flour
2 tsp. garlic powder
1 envelope Lipton onion soup mix
2 cups chicken broth
1 cup water
Hot cooked rice or noodles
In a bowl, mix the flour and garlic powder. Roll the chicken in the flour and fry in your DO in some oil. I used as many coals as I could fit under my DO. When the chicken is lightly browned, sprinkle with the soup mix. Add the chicken broth and water. Bring to a boil. Reduce heat and simmer 1 hour. Serve over rice or noodles. Serves 6.
We were in such a hurry to eat and get to ball games that I didn't take time to take a pic! Sorry! I'll try to add one later.
The Review
This recipe has stood the test of time. You know it is a good one if you still like it a decade later. My kids love it and there are never any leftovers. The gravy thickens all by its self as it simmers, and it is fabulous! This one is definitly a keeper! Grade A.
I felt like I was missing a step so I did a little research and found that you are supposed to drain the oil before adding the onion soup. Is this what you do? I am curious.
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