German Peasant Style Chicken Recipes

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GERMAN PEASANT STYLE CHICKEN



German Peasant Style Chicken image

Make and share this German Peasant Style Chicken recipe from Food.com.

Provided by Rosecora

Categories     Chicken

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 lbs chicken pieces
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
6 tablespoons butter
1 cup sliced mushrooms
2 tablespoons flour
1 cup milk
1/4 cup dry white wine

Steps:

  • Wash and dry the chicken pieces. Beat the egg, 1 1/2 t salt and 1/4 t pepper. Dip chicken in mixture, then roll in the bread crumbs mixed with the cheese. Melt 4 tablespoons butter in a skillet, and sauté the chicken until browned and tender. Transfer to a baking pan and place in a 350 oven while preparing the sauce.
  • Melt the remaining butter in the skillet in which the chicken was cooked. Sauté the mushrooms 5 minutes. Blend in the flour, dash of salt and pepper. Gradually add the milk stirring steadily until it reaches the boiling point. Mix in the wine and cook over low heat 5 minutes. Arrange the chicken on a hot serving dish ad pour sauce over it.

PEASANT-STYLE POT ROASTED CHICKEN



Peasant-Style Pot Roasted Chicken image

Slow-cooked chicken in a pot with vegetables and a wonderful veg-packed gravy, served up in a bowl or deep plate like a stew, with some crusty bread.

Provided by Barb_G

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

2 slices white bread, crusts removed
3 slices streaky bacon, cut up into small pieces
6 garlic cloves (peeled)
1 onion (chopped)
2 stalks celery, chopped
2 carrots, chopped finely
4 carrots, peeled and cut into large chunks
6 small onions or 6 small shallots, peeled & left whole
3 potatoes, peeled & cut into chunks
1 glass white wine (or a glug of sherry or brandy)
1 pint chicken stock
herbs (fresh if you have them, dried if not, I like rosemary, thyme, sage)
salt (to taste)
pepper (to taste)
1 tablespoon olive oil
1 whole chicken

Steps:

  • Preheat oven to 160 degrees centigrade.
  • You'll need a large lidded pot (big enough to hold a whole chicken).
  • Start by putting a little olive oil in the bottom of the pot. Then line the bottom with the bread slices. Sprinkle the bacon, garlic, chopped celery & carrots and whatever herbs you choose over the bread. This is forming a base for the chicken to sit on, and will later become the gravy.
  • Rub salt & pepper over the chicken, then place it on top of the bread & vegetables.
  • Place the carrots, onions & potatoes around the sides.
  • Pour the wine and stock over the top.
  • Cover & place in oven for approximately 2 hours. Check for doneness of both chicken & veg.
  • Remove the chicken and large vegetable chunks to an oven-proof dish, turn off the oven and place the dish back inside to keep warm while you finish off the gravy.
  • Leaving the gravy/veg mixture in the original pot, use a hand-held food processor to completely liquidise it, then bring it to a boil and simmer to reduce and thicken it. You can add a touch of cream at the very end if you'd like.
  • Carve the chicken (which will be practically falling off the bone anyway) & serve with the vegetables and gravy, along with some crusty bread.

Nutrition Facts : Calories 1161.8, Fat 66.3, SaturatedFat 18.7, Cholesterol 259, Sodium 720.8, Carbohydrate 63.8, Fiber 8.7, Sugar 14.3, Protein 69

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