"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Frick Recipe

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This recipe for Chicken Frick, by , is from Trickey Pond Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Alice Dummler
Added: Saturday, July 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
cut up chicken, chicken parts, chicken breasts, whatever turns you on
chicken gravy (canned or powdered mix, let's not get too fancy here)
parsley flakes

Directions:
Directions:
Spray dutch oven or sauce pot with pam or lightly oil (it doesn't really make any difference if you skip this entirely! ) Lightly saute the chicken (some daring people with no consideration for cholesterol actually saute in butter!) just until it is no longer pink. Add the gravy and parsley. Cover and simmer about 45 minutes until chicken is tender.

If using chicken parts you have the tough job of removing the chicken from the bones without burning yourself. If you used boneless breasts you're a step ahead. Perhaps you cut the breasts into strips, if you did, you're almost there, if not, remove the bones and return the chicken to the gravy/parsley mixture.

Personal Notes:
Personal Notes:
Another family reunion favorite! Best served over cooked rice with kernel corn on the side. Some prefer all three served side-by-side on their plate. Some like to have all three together. That's what makes our family reunions so much fun, trying to decide how to personalize a mass produced meal!

 

 

 

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