Amish Creamed Chicken
From New Beginnings at Promise Lodge by Charlotte Hubbard
This is the ultimate comfort supper! Amish cooks would most likely start with a whole chicken cut into pieces, but for convenience I buy packages of boned,
skinless chicken thighs (you can use breasts, but thighs/dark meat give the mixture a richer flavor). Serve this over biscuits, toast, baked potatoes,
mashed potatoes—or cornbread!
2-3 T. oil or butter
1 ½ pounds boneless, skinless chicken thighs
Salt and pepper
Garlic powder
2 cups chicken stock
1 carrot, diced
1 stalk celery, diced
1 medium onion, diced
3 T. flour
3 T. butter
1 T. chopped dill weed
2 cans condensed cream of chicken or cheese soup
1 cup frozen peas
In a large skillet, heat the oil or butter over medium high heat. Arrange the chicken pieces and season liberally with salt, pepper, and garlic powder.
Cook a few minutes until browned, flip the pieces, and brown on the other side. Lower the heat, add 1 cup of the chicken stock, and simmer about 15 minutes
or until chicken is cooked through and tender. Remove the chicken to a plate and add the carrot, celery, and onion to the liquid in the skillet. Simmer.
When the chicken’s cool enough to handle, cut it into bite-size chunks. When the vegetables are tender, remove them from the skillet. Measure the remaining
liquid and add enough additional chicken stock to make 1½ cups. Melt the butter in the skillet, remove from heat, and stir in the flour to make a paste.
Add the liquid and stir constantly over medium heat until thickened, then stir in the dill weed, creamed soups, and the peas. When the sauce is blended,
add the chicken and vegetables and cook over low heat until mixture is hot and bubbly, stirring often. Makes 6-8 servings.
_._,_._,_
From New Beginnings at Promise Lodge by Charlotte Hubbard
This is the ultimate comfort supper! Amish cooks would most likely start with a whole chicken cut into pieces, but for convenience I buy packages of boned,
skinless chicken thighs (you can use breasts, but thighs/dark meat give the mixture a richer flavor). Serve this over biscuits, toast, baked potatoes,
mashed potatoes—or cornbread!
2-3 T. oil or butter
1 ½ pounds boneless, skinless chicken thighs
Salt and pepper
Garlic powder
2 cups chicken stock
1 carrot, diced
1 stalk celery, diced
1 medium onion, diced
3 T. flour
3 T. butter
1 T. chopped dill weed
2 cans condensed cream of chicken or cheese soup
1 cup frozen peas
In a large skillet, heat the oil or butter over medium high heat. Arrange the chicken pieces and season liberally with salt, pepper, and garlic powder.
Cook a few minutes until browned, flip the pieces, and brown on the other side. Lower the heat, add 1 cup of the chicken stock, and simmer about 15 minutes
or until chicken is cooked through and tender. Remove the chicken to a plate and add the carrot, celery, and onion to the liquid in the skillet. Simmer.
When the chicken’s cool enough to handle, cut it into bite-size chunks. When the vegetables are tender, remove them from the skillet. Measure the remaining
liquid and add enough additional chicken stock to make 1½ cups. Melt the butter in the skillet, remove from heat, and stir in the flour to make a paste.
Add the liquid and stir constantly over medium heat until thickened, then stir in the dill weed, creamed soups, and the peas. When the sauce is blended,
add the chicken and vegetables and cook over low heat until mixture is hot and bubbly, stirring often. Makes 6-8 servings.
_._,_._,_
