SHAKER-STYLE CHICKEN POT PIE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield one 9-inch pie
Number Of Ingredients 22
Steps:
- For the crust: Whisk together the flour and salt in a large mixing bowl. Add the butter and cream cheese and toss to coat with the flour. Using a pastry blender, two knives or your fingertips, work the fat into the flour until the mixture looks like moist cornmeal. Sprinkle in the water, a tablespoon at a time, gently working the mixture into a shaggy dough that just comes together when pinched. Gather the dough into a ball, then divide it in half and form into two disks. Wrap each disk in plastic and refrigerate for at least 20 minutes.
- For the filling: Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until translucent, about 4 minutes. Add the potatoes and continue to cook, stirring occasionally, until the potatoes have softened, about 10 minutes. Add the green beans and bell peppers; cook for another 2 minutes. Transfer to a large bowl with the chicken pieces and set aside.
- In a saucepan, melt the butter over medium heat and whisk in the flour. Continue whisking over low heat for 2 to 3 minutes (it's OK if the roux colors -- I like the nutty flavor), and then add the cream, milk and vermouth. Continue stirring over medium heat until the mixture thickens, about 15 minutes. Remove from the heat and stir in the Parmesan, thyme and lemon zest. Season with salt and pepper, then pour the roux over the chicken-vegetable mixture. Stir to combine. Cover with plastic wrap and refrigerate until cool.
- Roll out one of the disks of dough into a rough 12-inch round. Line a 9-inch pie plate with the dough so that it overhangs the edge by about 1/2 inch. Dock the dough in the pie pan by pricking the bottom with the tines of a fork. Add the filling to the lined pie plate. Roll out the second disk of dough into a 10-inch round and top the pie. Crimp the edges to seal. Cut slits in the top of the pie to vent. Place in the freezer until the crust feels frozen, 10 to 15 minutes. (At this point, the pie can be wrapped in plastic and then foil and frozen for up to a month. See Cook's Note for baking instructions.)
- Preheat the oven to 375 degrees F. Brush the pot pie with egg wash, place on a baking sheet and transfer to the oven. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes.
EASY SHAKE AND BAKE CHICKEN
This is a quick dinner and very enjoyable!
Provided by Candy
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
- Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.2 g, Cholesterol 137.7 mg, Fat 32.6 g, Fiber 0.5 g, Protein 31.9 g, SaturatedFat 14.5 g, Sodium 590.1 mg, Sugar 0.1 g
SHAKER FRIED CHICKEN
This is so simple. A pan-fried chicken and gravy recipe that goes great with a simple salad and mashed potatoes (to sop up all the creamy gravy). I love Shaker cooking, I think I got this recipe about 40 years ago at the Hancock Shaker Village.
Provided by SheCooksToConquer
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt and pepper in a plastic (Ziploc) bag.
- Add chicken pieces, and shake until coated.
- Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides.
- Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up.
- Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.
Nutrition Facts : Calories 519.6, Fat 38.7, SaturatedFat 13.8, Cholesterol 155.8, Sodium 174.2, Carbohydrate 7.3, Fiber 0.2, Sugar 0.1, Protein 33.9
SHAKER CHICKEN
Chicken in rich creamy sauce. Serve with a bowl of steaming mashed potatoes and crisply cooked fresh vegetables.
Provided by Pinaygourmet 345142
Categories Chicken Thigh & Leg
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper.
- Melt butter in a large saucepan, add the chicken and saute until browned on all sides.
- Remove from the heat, lift out the chicken with a slotted spoon, and set aside.
- Quarter and peel the apples, then core and slice them.
- Return the casserole to the heat and add the apples, sugar, spice 2 cups stock, and the bay leaves.
- Simmer for 15 minutes, stirring the apples frequently.
- Return the chicken to the pan, cover and simmer for 30 minutes or until tender, adding more stock if necessary.
- Add the cream and heat through, then taste the sauce for seasoning.
- Serve hot, garnished with apple slices.
Nutrition Facts : Calories 444.2, Fat 25.4, SaturatedFat 13.5, Cholesterol 172.2, Sodium 695.8, Carbohydrate 23.8, Fiber 3.4, Sugar 18.1, Protein 31.1
SHAKER STYLE GRILLED CHICKEN THIGHS
I don't know if the Shakers here in Kentucky had a bbq grill, but the marinade came from a Shaker cookbook from the library. I chose to grill my chickie. It's definitely a great way to prepare chicken instead of barbecue sauce.
Provided by Redneck Epicurean
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together vinegar, oil, and salt. Stir in garlic and shallots. Place chicken pieces in a zip top bag and pour in marinade. Refrigerate for at least 20 minutes to 3 hours.
- Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.
- Let rest briefly before serving.
Nutrition Facts : Calories 406.3, Fat 22.5, SaturatedFat 4, Cholesterol 188.4, Sodium 525.2, Carbohydrate 2.5, Sugar 0.1, Protein 45
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