"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Herb Chicken Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Herb Chicken, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Arms
Added: Saturday, June 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Six small chicken breasts (all pieces skinned)
Six chicken legs disjointed to make thighs & drumsticks
1/2 teaspoon salt
1/2 teaspoon pepper (fresh ground)
2 tbs. flour
1 tablespoon lemon juice
3-4 Tablespoons olive oil
1 teaspoon crushed oregano
1/2 teaspoon paprika
1/2 teaspoon tarragon
salt and pepper to taste (lightly)
sauterne or chablis wine 2 ozs
Follow directions.

Directions:
Directions:
Select servings for six, of young tender chicken legs and breasts. Disjoint legs into thighs and drumsticks. Have breasts split in 2 portions through center. Remove skin. Put 1/2 teaspoon salt, 1/2 teapsoon pepper (freshly ground) and 2 tablespoons flour in brown paper bag. Place a few portions of chicken in bag at a time, close and shake vigorously until chicken is well floured.
Bring to frying heat in deep heavy skillet or chicken bryer, 3 to 4 tablespoons olive oil. Brown chicken to golden brown, adding 1 tablespoon lemon juice. ( lemon juice key to browning..chicken will not be completely cooked at this point..may have to brown pieces until all pieces browned..remove and hold for next step). After all chicken pieces have been browned, reduce heat to simmer level and place first layer of chicken pieces in bottom of fryer. Salt and pepper lightly, sprinke with mixture of paprika, crushed oregano and crushed tarragon. (One teaspoon oregano and 1/2 teaspoon tarragon should be sufficient for whole cooking. This may vary with individual taste.) Add balance of chicken in layers and repeat seasoning to each layer. Add two tablespoons water and cover with glass or iron cover and let gently steam for 3/4 hour to 1 hour until delicately tender. Be certain flame remains at simmer level or lower, so that chicken steams but does not burn.
After chicken is cooked and ready for serving, turn off flame or heat and add two ounces of sauterne or chablis wine. Replace cover and let wine steam through for about three minutes. Remover chicken to warming pan and prepare sauce with slight thickening and water. Milk can be used if desired.

Number Of Servings:
Number Of Servings:
6 - 8 Servings
Preparation Time:
Preparation Time:
1 to 2 hours or less
Personal Notes:
Personal Notes:
This is delicious...different and wonderfu taste. Serve with whole green beans, asparagus or favorite vegetable.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

331W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!