Thursday, June 10, 2010

Day 160: City Chicken

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.

1 comment:

  1. 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.


print friendly

Related Posts with Thumbnails