Best Family Style Chicken Recipes

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FAMILY-STYLE CHICKEN "POT" PIE



Family-Style Chicken

Provided by Tyler Florence

Categories     main-dish

Yield 8 to 10 servings

Number Of Ingredients 23

4 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 cups (4 sticks) unsalted butter, cold and cut into small chunks
3/4 cup ice water, plus more if needed
1 (4 to 5 pound) free range whole chicken
3 carrots, cut in 2-inch pieces
3 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
Bouquet garni: 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 bay leaf - all tied together with
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
4 carrots, cut in 1/2-inch circles
1 cup pearl onions, peeled, about 3/4 pound
1 cup fresh sweet peas, about 1 pound
1 garlic clove, chopped
Leaves from 8 fresh thyme sprigs
Needles from 1 fresh rosemary sprig, chopped
Juice of 1/2 lemon
1 egg mixed with 3 tablespoons of water, for egg wash
Coarse salt

Steps:

  • To make the pastry: Combine the flour and salt in a very large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.)
  • To make the chicken broth: Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring it up to a boil over medium-high heat. Simmer, uncovered, for 1 hour; skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. It's the old trick of killing two birds with one stone -- or one pot as the case may be. Remove the chicken to a platter to cool. When it's cool enough to handle shred the chicken meat, discarding the skin and bones, and set aside. Using a colander, strain the chicken broth into another pot and discard the solids; you should have about 2 quarts when you're done.
  • To make the pot pie filling: Wipe out the stockpot and put it back on the stovetop over medium-low heat. Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. This is a roux, which will act as a thickener. Cook and stir the roux until it's the color of a California blonde. Now, gradually pour in the reserved chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Fold in the carrots, pearl onions, peas, garlic, rosemary, thyme, and lemon juice; stir to combine. Simmer for 10 minutes to soften the vegetables a bit; season the mixture with salt and pepper. Stir in the shredded chicken until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.
  • Preheat the oven to 400 degrees F.
  • Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.
  • Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a big 14 by 20-inch rectangle. Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end. Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border. Fold the "free" dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow. Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape. Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden. Let the chicken pie rest for 10 minutes before moving it. Run a spatula underneath the pot pie to loosen it from the pizza stone. Scoop out the chicken pie with a large serving spoon.

FAMILY-STYLE KOREAN FRIED CHICKEN



Family-Style Korean Fried Chicken image

This is my family's recipe, originally preserved on a printed email from a neighbor that dates back to when we lived in Mililani. Sauce is optional - we've always eaten it without. Large chopsticks are recommended for frying. Enjoy with white or fried rice!

Provided by Reagan Wilf

Categories     World Cuisine Recipes     Asian     Korean

Time 8h3m

Yield 8

Number Of Ingredients 11

3 eggs
½ cup soy sauce
⅓ cup white sugar
¾ cup cornstarch
⅓ cup all-purpose flour
3 tablespoons sesame seeds
1 teaspoon salt
4 green onions, chopped
3 cloves garlic, diced
3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
oil for frying

Steps:

  • Whisk eggs, soy sauce, and sugar together in a large bowl.
  • Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
  • Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
  • Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
  • Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.

Nutrition Facts : Calories 520 calories, Carbohydrate 36.7 g, Cholesterol 175.8 mg, Fat 28 g, Fiber 1.3 g, Protein 29.4 g, SaturatedFat 6.6 g, Sodium 1550.1 mg, Sugar 9 g

FAMILY-STYLE CHICKEN POT-PIE (TYLER FLORENCE)



Family-Style Chicken Pot-Pie (Tyler Florence) image

My son's favorite food is pot pie and "complains" he does not get enough of it. Couple that reason with my in-law's visiting and needing an impressive dish, I used my leftover turkey from Thanksgiving and made this BIG pot pie. This definitely was a "wow" dish. The crust is downright beautiful, with its many deep layers that resemble puff pastry. It cuts beautifully and best of all you can make it in advance. Don't let the long instructions deter you. I make a lot of pot-pies and it really didn't take too much longer and the amount it makes is worth it.I did do a few shortcuts and it made it simpler and not as daunting.

Provided by Roxygirl in Colorado

Categories     Savory Pies

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 19

4 1/2 cups all-purpose flour, plus
more all-purpose flour, for dusting
1 tablespoon salt
2 cups unsalted butter, cold and cut into small chunks
3/4 cup ice water, plus
more ice water, if needed
8 cups chicken broth or 8 cups turkey broth
8 cups leftover cooked turkey or 8 cups cooked chicken, cut in small chunks
1/2 cup unsalted butter
1/2 cup all-purpose flour
sea salt
fresh ground black pepper
4 boiled carrots, cut in 1/2 inch circles (I cooked carrots and onions separately and added defrosted corn.)
1 cup sweet peas, defrosted
1 garlic clove, chopped
1 teaspoon dried thyme
1/2 lemon, juice of
1 egg, mixed with
3 tablespoons water, for egg wash for top of pastry

Steps:

  • Note: I used my leftover turkey stock and just added pepper.
  • I didn't use any of the herbs or lemon.
  • To make the pastry:.
  • Food Processor method: Pulse the butter, salt, flour in processor until size of small peas. Add water and do slow pulses until just combined.
  • Or use Tyler's from scratch method:.
  • Combine the flour and salt in a very large mixing bowl.
  • Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
  • Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
  • Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
  • Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.).
  • To make the pot pie filling.
  • Use a large stockpot and heat over medium-low heat.
  • Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
  • This is a roux, which will act as a thickener.
  • Cook and stir the roux for one minute, to cook the raw flour taste out, stirring constantly.
  • Now, gradually pour in chicken broth, whisking the entire time to prevent lumps.
  • Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup.
  • Season the mixture with salt and pepper.
  • Stir in the shredded chicken, veggies, lemon juice, thyme, salt and pepper to taste until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down.
  • Preheat the oven to 400 degrees F.
  • Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out.
  • Sprinkle the counter and a rolling pin lightly with flour.
  • Roll the dough out into a big 14 by 20-inch rectangle.
  • (Dough is pliable. I made my dough 2 days in advance and chilled in refrigerator in plastic bag. Let sit out about 10 minutes to soften up before rolling out.).
  • Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end.
  • (Make sure your dough FITS on your pan and in the oven before going any further!).
  • Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides.
  • Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border.
  • Fold the"free" dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow.
  • Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape.
  • Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden.
  • Let the chicken pie rest for 10 minutes before moving it.
  • Run a spatula underneath the pot pie to loosen it from the pizza stone.

CHICKEN TETRAZZINI FAMILY STYLE - OAMC



Chicken Tetrazzini Family Style - OAMC image

Someone gave this recipe to me when I had small babies and it was such a good easy recipe, I've used it a lot through the years. Everyone says it's the best they've ever eaten. This also freezes well.

Provided by BamaKathy

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

2 -3 lbs chicken breasts, cut into bite sized pieces
1 (8 ounce) jar sliced mushrooms, reserve liquid
3/8 cup butter
1 (5 ounce) jar pimientos, drained
1 (10 3/4 ounce) can cream of chicken soup
1 1/4 cups evaporated milk
1/8 teaspoon cayenne pepper
1/8 teaspoon celery salt
1/4 teaspoon salt
8 ounces spaghetti, broken into thirds
1/2 medium onion, diced
1 cup grated sharp cheddar cheese
1/4 cup shredded parmesan cheese
1 cup plain breadcrumbs

Steps:

  • In large pot, boil spaghetti according to package directions.
  • Drain.
  • Mix with mushrooms, reserving mushroom liquid for later use.
  • Add pimentos (drained).
  • Set aside.
  • In large skillet, melt 1/2 stick butter, add onions and chicken and saute until chicken is no longer pink and onion is translucent.
  • Add seasonings, mushroom liquid, and stir in cream of chicken soup until smooth.
  • Slowly add evaporated milk and stir until smooth.
  • Continue simmering for five minutes.
  • Put spaghetti mixture into a large 2 quart casserole or 9 x 13 dish.
  • Pour sauce over.
  • Sprinkle top with parmesan, and cheddar.
  • In microwave, melt remaining butter and combine with bread crumbs.
  • Sprinkle over the top of the cheeses.
  • Bake uncovered at 350 degrees for 25 minutes.
  • IF FREEZING, I freeze after adding the breadcrumbs and before baking.
  • After freezing, allow to thaw overnight in refrigerator and then bake as directed.

JERK CHICKEN FAMILY STYLE



Jerk Chicken Family Style image

This rub is less fiery then traditional Jamaican Jerk seasoning... but although it lacks the heat, it does not compromise the flavor, so the whole family can enjoy this one. If you'd like to kick the heat up a notch, just add more cayenne pepper to the rub. Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment. The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. I suggested forty minutes, but you can marinate the chicken for up to twenty-four hours. BEVERAGE: The strong flavors in this recipe pair best with a refreshing wine such as a slightly chilled French Beaujolais. Or crack open a cold Red Stripe!

Provided by NcMysteryShopper

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3 scallions, including green tops chopped
2 garlic cloves, minced
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne
1/2 teaspoon onion powder
1/2 teaspoon fresh ground black pepper
1 1/4 teaspoons salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
1/2 teaspoon vinegar
1/4 cup cooking oil
4 whole chicken legs

Steps:

  • In a food processor or blender, blend all of the above ingredients except the chicken legs.
  • Place chicken in a large roasting pan and coat with rub.
  • Allow the chicken marinate for about 40 minutes.
  • Heat the oven to 450°.
  • Cook chicken in the upper third of the oven for 15 minutes.
  • Turn the legs and cook until just done, about 15 minutes longer.

Nutrition Facts : Calories 478.1, Fat 34.4, SaturatedFat 7.7, Cholesterol 138.6, Sodium 864.9, Carbohydrate 10.8, Fiber 1.4, Sugar 7.2, Protein 31

FAMILY-STYLE CHICKEN



Family-Style Chicken image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 23

Vegetable spray, as needed
3 ribs celery, cut into thirds
2 medium yellow squash, halved crosswise
2 medium zucchini, halved crosswise
1 medium yellow onion, quartered (about 1 cup)
1 red bell pepper, cored, seeded, and quartered
1 clove garlic, minced
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
1 (4-pound) chicken, cut into 8 pieces
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
4 bay leaves
Lemon zest, for garnish
Chopped parsley, for garnish

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly coat the roasting pan with vegetable spray.
  • Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken.
  • Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour.
  • Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish.

Nutrition Facts : Calories 524 calorie, Fat 18 grams, SaturatedFat 4 grams, Carbohydrate 12.8 grams, Fiber 4.5 grams

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