Grandmas Chicken Cobbler Recipes

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GRANDMA'S SMOTHERED CHICKEN



Grandma's Smothered Chicken image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons canola oil
6 medium chicken thighs and 6 chicken drumsticks
Kosher salt
18 large cloves garlic
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 large white onions, halved and thinly sliced
1 cinnamon stick
1 teaspoon red pepper flakes
2 bay leaves
Two 28-ounce cans whole peeled tomatoes
1 large "knob" ginger, grated, to equal 1 heaping tablespoon
1/2 cup heavy cream
1 tablespoon red wine vinegar

Steps:

  • Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
  • Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
  • Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
  • Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
  • Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
  • Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.

GRANDMA'S CHICKEN CHARDON



Grandma's Chicken Chardon image

Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!

Provided by MADDIEGAIL

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 8

Number Of Ingredients 10

8 skinless, boneless chicken breast halves
1 egg
salt and pepper to taste
2 teaspoons garlic powder, divided
1 cup bread crumbs
½ cup grated Parmesan cheese
1 pound sliced fresh mushrooms
¼ cup butter, melted
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. In a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and Parmesan cheese. Set aside.
  • Mix together the melted butter and lemon juice. Pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. Tilt pan to coat the bottom. Spread mushrooms in an even layer in the bottom of the dish. Dip each chicken breast into the egg mixture, then into the bread crumb mixture. Place on top of the mushrooms. Drizzle remaining butter over the chicken, and sprinkle with parsley.
  • Bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 13 g, Cholesterol 110.1 mg, Fat 11.6 g, Fiber 1.3 g, Protein 30.3 g, SaturatedFat 5.7 g, Sodium 334.1 mg, Sugar 1.9 g

GRANDMA'S PEACH COBBLER



Grandma's Peach Cobbler image

Yummy dessert the whole family can enjoy.

Provided by Britlee Lee

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h5m

Yield 10

Number Of Ingredients 11

¾ cup unsalted butter, softened
1 (15 ounce) can peaches in heavy syrup
1 ½ cups white sugar, divided
½ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon vanilla extract
1 cup milk
1 cup all-purpose flour
1 tablespoon baking powder
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter in a casserole dish.
  • Place casserole dish in the preheating oven until butter is melted. Remove.
  • Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract together in a bowl. Spread over melted butter in the casserole dish.
  • Mix remaining 1 cup white sugar, milk, flour, baking powder, and salt together in a bowl to make a smooth batter. Pour over peach mixture.
  • Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 56.9 g, Cholesterol 38.6 mg, Fat 14.5 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 133.2 mg, Sugar 46.2 g

GRANDMA'S CHICKEN COBBLER



Grandma's Chicken Cobbler image

Provided by My Food and Family

Categories     Home

Time 1h10m

Number Of Ingredients 9

1/4 cup (1/2 stick) butter or margarine, melted
2 cups milk
1 cup cooked rice (no instant rice)
2 cups diced, cooked chicken
1 cup flour
2 tsp baking powder
1 tsp salt
1 Tbsp sugar
1 cup milk

Steps:

  • 1. Pour butter into 1 1/2 qt. casserole dish Combine milk, rice, chicken; spoon into casserole dish.
  • 3. Sift together flour, baking powder, salt, sugar; add milk, mix well, spread over chicken-rice mixture.
  • 4. Bake at 350 degrees F for 50 minutes; let stand 5 minutes before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANDMA'S CITY CHICKEN



Grandma's City Chicken image

City Chicken the way my Polish Grandma made it. It was the very, very best. It's one that was never written down. You just watched and learned. Very comforting food!!!

Provided by LisaAD

Categories     Pork

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb veal tenderloin, cut into 1-1/2 inch cubes
1 lb pork tenderloin, cut into 1-1/2 inch cubes
1 egg, beaten
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup saltine, medium crushed
3 tablespoons oil
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
2 tablespoons water

Steps:

  • Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
  • Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
  • Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
  • Place chicken in glass baking dish.
  • In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
  • Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
  • Serve with mashed potatoes.

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