Sunday, February 10, 2008

Creamed Chicken ala Isidore

Home cookingYesterday, we celebrated a belated Gung Hee Fat Choy by ordering from one of our favorite Chinese restaurants. Today we are in the mood for German style food. Since we traditionally have chicken on Sundays, I thought my DH's dad's family recipe for creamed chicken would hit the spot.

Creamed Chicken

1 whole chicken cut up
1 whole onion sliced thinly
2 cups cream (but we use half-n-half although you can use plain milk if you like. You may have to thicken it though if you use milk).
1 bay leaf
1/4 to 1/2 tsp. Allspice
1 tsp vinegar
Salt and pepper to taste.

In a very large skillet, brown your chicken on both sides in a little oil. If you are using a cast iron skillet, like I did, you will have to heat the skillet first, then add the oil. If you do not, the skin of the chicken will stick to the skillet.

Once all the chicken pieces are browned, drain the oil. Then add the onion and cover in order to steam the onion. This will only take a few minutes. Add the cream or half-n-half, bay leaf, allspice, salt and pepper, and the vinegar. Cover and simmer at medium-low heat until chicken is tender and cooked thoroughly.

Serve with mashed potatoes or rice.

I will be serving this with creamy cucumbers.

1 whol cucumber, peeled, sliced in half lengthwise, seeded and then sliced into smaller slices.
1/4 cup sour cream or yogurt
1 small onion, sliced thinly
1 tsp vinegar
1 tsp sugar
Salt and pepper to taste.

Combine all ingredients and let sit while your chicken cooks.

2 comments:

Anonymous said...

WOW. After living in Germany for 3 years I found a creamed chicken recipe that really tastes like it came from the brew pub. Thanks...

Chef Karl
"The Globe"
Portland, OR

Esther G. said...

I hope you liked it Chef Karl. Thanks for letting me know.