Grandpas Chicken Recipes

MY ITALIAN GRANDFATHER'S CHICKEN CACCIATORE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
• Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
• Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
• Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
• Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
• Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.

GRANDPA'S CHICKEN

Steps:

• 1. Crush the onions (I put them in a zip-lock bag and crush to coarse crumbs with my hands) Pour them into a shallow bowl with the flour.
• 2. Put egg in another bowl and lightly mix with a fork.
• 3. Dip chicken pieces (I cut breasts in half) in egg and then dredge in the onion/flour mixture. Sprinkle generously with creole seasoning. Put in greased casserole dish and bake for 20 min at 400 degrees.

GRANDPA'S GARDEN CHICKEN SOUP

Steps:

• Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
• Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
• Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

GRANDPA'S CHICKEN AND EGG NOODLES

Steps:

• 1. Put whole chicken into a large pot with water so 1/2 chicken is
• submerged and bring to a boil.
• 2. Make noodles while chicken is cooking. (Directions below).
• 3. When chicken is completly cooked (no pink), take it out of the pan and rip all the white meat off the chicken and put it back in the broth.
• 4. Put the broth back on the burner add in about 1 or 2 shakes of the Ground Marjoram, Ground Sage, Tyme Leaves poultry Seasoning, and a little bit of Sweet Basil.
• 5. Add the 2 Chicken Bouillion Cubes and 3 teaspoons of salt to the broth, mix periodically.
• 6. Finish noodles below -- and add to the broth, unrolling each one first.
• 7. When all noodle are in the pot, simmer for 10 minutes, serve and enjoy!
• Noodles:.
• 1. While chicken is cooking, make the Noodles.
• 2. Put 3 cups of flour into a large bowl.
• 3. Make a well in the flour and add 6 eggs, a 'shake' of marjoram, sage, thyme, poultry seasoning, and 2 t of salt to the flour and stir.
• 4. Pour and spread 1 1/2 cups of flour onto the counter.
• 5. Put 1/ 2 of noodle batter onto the flour (will be very runny -- put some flour on top before attempting to roll) and roll with a rolling pin until desired noodle thickness.
• 6. Roll up batter into a long roll, slicing the roll into 1 1/2 swirls.
• 7. When broth is done, add noodles by unrolling each one into the chicken and broth pot.
• 8. Repeat steps 4-7 with other 1/2 of batter.
• 9. Let pot simmer for 10 minutes -- serve and enjoy!

GRANDMA'S CHICKEN SOUP

Steps:

• Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
• Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.