Peasant Chicken Recipes

CHICKEN A LA PEASANT

Steps:

• Preheat oven to 400° F.
• Add shredded chicken to a 13 x 9 baking dish.
• Add cream of chicken, chicken stock, and peas to the shredded chicken and mix all ingredients well.
• Bake for 30 minutes.
• Serve over toast.

FRENCH PEASANT CHICKEN STEW

Steps:

• In 4-quart saucepan, mix all ingredients except peas and chicken.
• Heat to boiling over medium-high heat. Reduce heat to medium-low. Cover; simmer about 20 minutes or until vegetables are tender.
• Stir in peas and chicken. Cover; simmer about 5 minutes or until peas are tender.

PEASANT-STYLE POT ROASTED 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.

GERMAN PEASANT STYLE CHICKEN

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.