Grandpas Chicken Recipes

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GRANDPA'S CHICKEN



Grandpa's Chicken image

This is one of Grace's favorite recipes since she was a little girl! It's named Grandpa's Chicken because Grandpa Olm always used to make this for the kids when he would have them over for supper at his house.

Provided by michele olm

Categories     Chicken

Number Of Ingredients 5

2 c french fried onions
2 Tbsp flour
1 egg
4 chicken breasts, boneless and skinless
zatarain's creole seasoning

Steps:

  • 1. Crush the onions (I put them in a zip-lock bag and crush to coarse crumbs with my hands) Pour them into a shallow bowl with the flour.
  • 2. Put egg in another bowl and lightly mix with a fork.
  • 3. Dip chicken pieces (I cut breasts in half) in egg and then dredge in the onion/flour mixture. Sprinkle generously with creole seasoning. Put in greased casserole dish and bake for 20 min at 400 degrees.

MY ITALIAN GRANDFATHER'S CHICKEN CACCIATORE



My Italian Grandfather's Chicken Cacciatore image

Favorite recipe handed down to me by my Italian grandfather Alfredo Marchese aka "Pop." Loved when we cooked this together while listening to the opera! Serve with polenta or spaghetti, spooning sauce over all. This was my Italian grandfather's sauce for game (mostly rabbit) but I love it for chicken. Mangia!

Provided by Mary Petnel

Categories     Chicken Cacciatore

Time 2h5m

Yield 4

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, or to taste
8 (8 ounce) chicken leg quarters with skin
1 large bell pepper, finely chopped
1 medium onion, finely chopped
1 stalk celery with leaves, finely chopped
1 medium carrot, finely chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed San Marzano tomatoes
1 cup red wine
1 tablespoon ground allspice
1 large bay leaf
⅛ teaspoon seasoning sauce (such as Maggi®)
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add chicken and cook until well browned, 3 to 4 minutes per side. Remove to a plate.
  • Reduce heat to medium and add bell pepper, onion, celery, carrot, and garlic. Sauté until translucent, about 5 minutes. Add tomato paste and stir to blend into the vegetables.
  • Add crushed tomatoes, wine, allspice, bay leaf, seasoning sauce, salt, and pepper. Return chicken to the pan and toss to coat all pieces.
  • Cover the Dutch oven and place in the preheated oven. Braise until chicken is falling off the bone and the juices run clear, 1 1/2 to 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1092.6 calories, Carbohydrate 32.1 g, Cholesterol 376.9 mg, Fat 62.8 g, Fiber 7.6 g, Protein 88.7 g, SaturatedFat 16.6 g, Sodium 975.3 mg

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