Chicken In The Orchard Recipes

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MATZO-MEAL FRIED CHICKEN



Matzo-Meal Fried Chicken image

Michael W. Twitty's use of matzo meal to coat his fried chicken is an ode to the innovative Black women of the American South, including his own ancestors. Marrying the traditions of Black southern cooking with Southern Ashkenazi Jewish culinary ones, Black women in cities like Savannah, Ga., Charleston, S.C., New Orleans and Nashville preserved their African heritage and local Jewish customs through this fried chicken. The fragrant spice mixture is enough to gather droves of people around the table, and the dish's Southern charm is evident with the first crispy, tender and juicy bite.

Provided by Kayla Stewart

Categories     dinner, poultry, main course

Time 2h

Yield 8 servings

Number Of Ingredients 12

1 teaspoon kosher salt, plus more to taste
2 teaspoons coarsely ground black pepper
2 teaspoons poultry seasoning
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 whole kosher chickens, preferably fryers (3 to 3 1/2 pounds each)
4 large eggs
2 cups matzo meal
Neutral oil, for frying (see Tip)

Steps:

  • Combine the salt, pepper, poultry seasoning, paprika, ginger, cinnamon, allspice and cloves in a bowl.
  • Rinse chickens and pat dry. Cut each into pieces: breasts, wings, drumsticks and thighs. If the breast halves are very large, cut them in half crosswise. Season the chicken all over with the spice mixture, cover and refrigerate for a few hours.
  • Beat the eggs with a fork in a shallow dish, then mix in 2 tablespoons water. Place matzo meal in another dish. Set up two racks over two large baking sheets lined with paper towels. Dip each chicken piece in the eggs to thoroughly coat, then in the matzo meal. Set on the racks, arranging breasts, wings, legs and thighs together. Let sit for about 15 minutes at room temperature so the coating can set.
  • Meanwhile, add oil to a depth of 1 1/4 inches in a large, deep frying pan or Dutch oven and heat over medium to about 325 degrees. Working in batches by chicken parts and adjusting the heat as needed to maintain a steady sizzle, fry the breasts then the dark meat until browned all around and 165 degrees or higher for white meat and 175 degrees for dark meat, 7 to 8 minutes per side. If needed, continue cooking pieces to brown evenly or cook through, about 4 minutes. Use your best judgment (and a meat thermometer): Crispy and golden brown on the outside doesn't necessarily mean done on the inside.
  • Line large platters with paper towels. As the chicken pieces finish cooking, remove them with tongs and place them on the platters to drain. Sprinkle with salt, if you'd like, and serve hot or warm.

STEPHENSON'S RESTAURANTS BAKED CHICKEN'N" BUTTER AND CREAM



Stephenson's Restaurants Baked Chicken'n

Stephenson's Restaurant was a Kansas City favorite until it closed it's doors in the late 90's. I recently purchased an original receipt recipe book with all of the restaurants favorite dishes. If you lived in Kansas City you have no doubt visited this restaurant. I am glad I am able to bring this recipe for you to enjoy.

Provided by Kathy Coan

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup nonfat dry milk powder
1 cut-up frying chicken
1/4 cup butter
1 1/2 cups hot water

Steps:

  • Dip chicken into water. Coat with mixture of flour and seasonings. Put skin side up into 13x9x2 inch baking pan. Dot with butter. Bake at 425 degrees for 30 minutes (or until golden brown). Remove from oven. Mix 1/2 cup Nonfat Dry Milk Powder with 1 1/2 cups hot water. Pour milk around chicken. Cover with aluminum foil. Return to oven and bake at 350 degrees for 45 minutes.

CHEESY BACON ORCHARD CHICKEN



Cheesy Bacon Orchard Chicken image

You probably understood the cheesy bacon part right away. But orchard chicken? That's our poetic way of suggesting this dish is made with Fuji apples.

Provided by My Food and Family

Categories     Home

Time P1DT21h20m

Yield 6 servings

Number Of Ingredients 12

1 Tbsp. olive oil
1/2 cup flour
1/2 tsp. ground black pepper
1 whole chicken (3-1/2 lb.), cut up
1 lb. sweet potatoes (about 2), cut into 1/2-inch-thick slices
2 cloves garlic, minced
1 Tbsp. chopped fresh thyme
1 pkt. SHAKE 'N BAKE Seasoned Panko Seasoned Coating Mix
2 Tbsp. OSCAR MAYER Real Bacon Bits
1/4 tsp. smoked paprika
1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses
2 Fuji apples, cut into 1/2-inch-thick slices

Steps:

  • Heat oven to 375ºF.
  • Heat oil in large heavy ovenproof skillet on medium heat. Meanwhile, combine flour and pepper. Add chicken, 1 piece at a time, to flour mixture, turning to evenly coat both sides of each piece. Add to skillet; cook 4 min. on each side or until evenly browned on both sides.
  • Remove chicken from skillet; set aside. Add potatoes, garlic and thyme to skillet; cook 2 min., stirring frequently. Return chicken to skillet; cover with foil.
  • Bake 30 min. Meanwhile, combine coating mix, bacon and paprika in medium bowl. Stir in cheese.
  • Top chicken with apples and cheese mixture. Bake, uncovered, 10 to 15 min. or until potatoes and apples are tender, and chicken is done (165ºF).

Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g

CHICKEN IN THE ORCHARD



Chicken in the Orchard image

This is delicious! A great recipe from McCalls cookbook, about 30 years ago! Some things are timeless! What a wonderful, fragrant pairing-chicken and apples! Ya just gotta try it!

Provided by FLUFFSTER

Categories     One Dish Meal

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 chicken breasts, halved (about 2 1/2 lbs.)
3 mcintosh apples (about 1 1/2 lbs.)
3 tablespoons butter or 3 tablespoons margarine
2 shallots or 1 small onion, coarsely chopped
1/2 teaspoon dried basil
3/4 cup dry white wine
1 1/2 teaspoons salt
1/8 teaspoon cracked black pepper
1/4 teaspoon nutmeg
1 cup heavy cream
1 teaspoon flour
2 tablespoons cognac or 2 tablespoons brandy
2 egg yolks

Steps:

  • Wash chicken; dry on paper towels. Trim fat with scissors, if necessary. Pare, core, and quarter apples.
  • In a large, heavy skillet, heat 2 tablespoons butter; add shallot and basil. Cook shallot until slightly transparent; add half of chicken breasts; sauté over med. heat until golden-about 15 minutes. Remove chicken from skillet. Add the remaining tablespoons butter and remaining chicken; sauté until golden--15 minute.
  • Return all chicken to skillet; add apple. Cook gently, uncovered and stirring occasionally, 5 minute Add 1/4 Cup of wine, cook several min; add another 1/4 Cup wine; cook several minute longer.
  • Add remaining wine, the salt, pepper, and nutmeg; continue cooking until apple is tender.
  • Meanwhile, in small bowl, combine cream, flour, Cognac, and egg yolks; mix well. Pour over chicken. Cook gently 5 more min., or until sauce is slightly thickened.
  • Serve at once.

Nutrition Facts : Calories 594.5, Fat 43, SaturatedFat 22.9, Cholesterol 268.4, Sodium 1032.7, Carbohydrate 19.7, Fiber 2.6, Sugar 11.3, Protein 25.8

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