Chicken A La Poland Recipes

CITY CHICKEN

Steps:

• Cut your meat into 1.5-inch squares and add 2 or 3 pieces onto a wooden skewer (cut off the skewers to fit the meat); season the meat on each side with seasoned salt or regular salt and pepper and prepare for breading.
• Prepare 3 prep-dishes: one for flour, one for beaten eggs and one for breadcrumbs. Starting with the flour, cover the meat on each side (shaking off the excess), then place it into the egg mixture and cover on each side. Then finish it up by rolling it in breadcrumbs, on each side. Continue with all the remaining skewers.
• Heat up your cast iron (or another heavy pan) skillet. Add cooking oil (enough to cover the bottom of the pan). Once the oil is hot, add breaded skewers into the skillet (don't overcrowd them, cook in batches if needed and add more oil in between the batches). Fry the skewers on each side until golden brown for 2-3 minutes on each side. While frying the meat, preheat your oven to 350F.
• Cover the skillet with the aluminum foil and transfer it to the hot oven to finish up cooking (covered for 20 minutes and uncovered for 5 minutes). Serve and enjoy!

CHICKEN A LA QUEEN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
• Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
• Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

CHICKEN A LA SWISS

Steps:

• In a large skillet, cook chicken, onion and mushrooms in margarine until tender.
• Add wine, tarragon and salt and pepper to taste.
• Cover and simmer for 8 to 10 minutes.
• In a saucepan cook over low heat,cream or half and half,1 cup Swiss cheese and cream cheese until melted and smooth.
• Put cooked rotini noodles in a 2 or 3 quart casserole dish.
• Spread chicken mixture over the noodles.
• Pour the cheese mixture over all.
• Sprinkle the top with the remaining 1 cup Swiss cheese.
• Bake covered at 325°F for 35-40 minutes.

CHICKEN A LA CHARDON

Steps:

• Preheat oven to 375°.
• Bone 3 whole chicken breasts, leave whole or cut in 1/2.
• Beat egg with salt and pepper to taste then add 1 teaspoons garlic powder. Set aside.
• Combing bread crumbs and 1/2 tsp garlic powder and Parmesan cheese. Set aside.
• Dip chicken in egg mixture then roll in bread crumb mixture.
• Arrange chicken, single layer, in a large shallow dish.
• Melt butter in small saucepan and add 1/2 teaspoons garlic powder, parsley and lemon juice.
• Pour 1/2 of the butter over chicken and bake at 375 for 25- 30 minute.
• Remove from oven and spread mushrooms all over and pour remaining butter over top.
• Return to oven and bake for 5-10 minutes.
• Garnish with parsley.

CROCK POT CHICKEN A LA KING

Steps:

• Combine soup, flour, pepper and cayenne pepper. Stir until smooth.
• Stir in chicken, celery, green pepper, and onion.
• Cover and cook on low for 7 or 8 hours or until meat is cooked and tender.
• Stir in peas and pimentos.
• Cook another 30 minutes.
• Serve over rice, noodles or biscuits.

POLISH-STYLE ROAST CHICKEN

Steps:

• Preheat oven to 350°.
• Remove giblets from chickens. Place hearts, necks, and gizzards in roasting pan. Discard livers.
• With a sharp knife, remove excess fat from chickens. Dry insides with a paper towel. With fingers, loosen skin over breast and thighs to make pockets, being careful not to tear the skin.
• In a food processor or blender, combine onion, garlic, paprika, salt, and pepper; puree until smooth.
• Spread 1/4 cup onion puree in the bottom of the roasting pan.
• Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree in each cavity and spread remaining puree under skin.
• Tuck wing tips under back and tie legs together with kitchen twine.
• Roast chickens for 20 minutes. Drizzle with 1/4 cup chicken broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
• Tent chickens with foil and continue roasting for 30 minutes, or until meat thermometer measures 180° and the cavity juices run clear.
• Transfer chickens to a platter and cover with foil to keep warm. Pour pan juices into a bowl and chill in freezer 10 minutes to bring fat to the surface.
• Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to boil over medium heat, scraping up any brown bits adhering to pan. Add any juices accumulated on the platter. Skim off fat from chilled pan juices, add to roasting pan, and return to a boil.
• Strain juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.
• Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.)
• Serve with egg noodles and sauteed cabbage.