Make this tasty chicken dish that is similar to a stew!
This recipe was adapted from my Aunt Sally’s recipe for chicken fricassee. My memories of this dish are from when I was growing up. Chicken fricassee was one of my Aunt Sally’s specialties. Almost everyone in her family loved that dish, but I think my cousins Bobby and Paul especially loved it. I don’t think my cousin Janie liked it as a child, because as I recall, Janie only liked 2 things, plain noodles with butter and spaghetti with sauce. Well, when my Grandpa Hindes was living with my Uncle Nat and my Aunt Sally after my grandmother died, my parents, my brother Kenny and I would go every Friday night to my aunt’s and uncle’s house to visit my grandfather. Sometimes when we got to the house, the basketbal kleding kopen chicken fricassee leftovers from dinner would still be sitting out on the counter. As I walked through the kitchen to go into the porch where my grandfather would be sitting and watching tv, I would literally stare at the plate of leftovers. Yes, my mouth would start to water just looking at the chicken. The smell was incredible, and aesthetically, I just liked the way the dish looked. (My aunt was a fabulous cook!) My cousins Bobby and Paul would usually be watching tv in the porch too. Inevitably, they’d get up and make themselves plates of the leftover chicken fricassee. I was so jealous. I wanted a plate too, but I never had the nerve to ask. Sometimes, I’d go in the kitchen and steal a little taste. It was so delicious! Another memory I have associated with this dish is that when my Grandma Fried died and we were sitting shiva at my Aunt Florence and Uncle Larry’s house, my Aunt Sally made a hug shissle synthroid without prescription canada of her chicken fricassee for our whole family. Even in the midst of mourning, I specifically remember how delighted I was that my Aunt Sally cooked this for us. How I was loved eating this chicken!
- 2 largish or 1 very large onion- medium dice
- 5-8 garlic cloves- chopped
- 5 large chicken breast pieces on the bone or one whole chicken cut up in eighths
- 1- 28 ounce can of whole peeled organic tomatoes in tomato juice (crush by hand or roughly chop), including juice in the can
- 2 tablespoons white wine (optional)- (I prefer without- Sept. 2011)
- 1 bunch fresh organic carrots, peeled and cut up into large chunks
- kosher salt
- fresh cracked pepper
- garlic powder
- olive oil – extra virgin- organic preferable- or light is fine too
- rice or egg noodles for serving
Season the chicken on both sides with salt and pepper, garlic powder, and a lot of paprika. Set aside.
Peel and chop onion to your liking, either diced or roughly chopped. (If your children don’t like to see pieces of onion in their food, you can chop the onion finely in the food processor, using the metal blade.) Then peel garlic, crush it, and set aside.
Sprinkle about 2 tablespoons olive oil in the bottom of a large dutch oven, or a large and deep frying pan, or large saucepan. Put onion in, and saute over medium flame. When onion is almost translucent, put the garlic in. Season the onion and garlic mixture with salt and pepper. Saute for another minute or two. Place the chicken pieces in the pot or pan, and brown lightly on one side over a medium-low flame. Turn the chicken, and brown on the other side. (After you turn it, sprinkle it with a little more paprika.) After chicken in lightly browned on both sides, pour the chopped tomatoes and juice in- I just squeeze the tomatoes by hand as I drop them in, put the cut up carrots in, and add the white wine (optional). Put the top on. Cook about 45 min. or so, over a low to medium heat to maintain a definite simmer. Give chicken a light sprinkling of paprika once or twice. Take the breasts out, and turn off the flame. Let the chicken cool so you can handle it. Then take the skin off, and take the meat off the bone, breaking it by wielerkleding outlet hand into nice bite size pieces. Then put all the chicken back in the pot. Put the top on, and simmer over lowest flame another 30 minutes or so. Start preparing either rice or noodles to serve it with. You can keep dish at a simmer while the rice is cooking ; the chicken won’t dry out if it cooks a little longer. You may do a few things at this point. You can serve the chicken on top of rice or noodles on a platter, or you can serve the rice or noodles separately.
If you like, you do not have to take the meat off the bone- just cook the chicken in the pot initailly about 15 minutes longer and serve on the bone.
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