Best Farmhouse Chicken Recipes

FARMHOUSE CHICKEN SOUP WITH SPAETZLE

Steps:

• Place the chicken, water and broth into a Dutch oven. Bring to a boil. Meanwhile, melt butter in a preheated skillet; add the onion, celery and carrots. Saute on medium heat for 3 minutes. Add garlic and cook for another two minutes. Add the sauteed onion, celery, carrots and garlic to the boiling stock. Add salt, pepper, poultry seasoning and red pepper flakes. Reduce heat, cover and simmer for 1 to 1 1/2 hours or until chicken is tender and broth is flavorful.
• Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer while preparing spaetzle.
• For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into the simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

FARMHOUSE CHICKEN DINNER

Steps:

• Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low 20 min. or until chicken is done (165 degrees F).
• Meanwhile, cook rice as directed on package; spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
• Add Neufchatel and remaining broth to skillet; cook on high heat until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

FARMHOUSE CHICKEN

Steps:

• Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, milk, celery, onion, salt and pepper; pour over chicken. Top with stuffing. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

FARMHOUSE CHICKEN SOUP

Steps:

• Place the chicken and water in a Dutch oven. Bring to a boil; reduce heat. Add the onion, celery, carrots, garlic, salt, pepper, poultry seasoning and red pepper flakes. Cover and simmer for 1 hour or until chicken is tender. , Remove chicken from broth; cool. Skim fat from broth. Remove meat from bones; discard bones and skin. Cut meat into bite-size pieces; return to broth. Cover and simmer., For spaetzle, combine the flour, salt, baking powder and nutmeg in a small bowl. Stir in the eggs, milk and parsley; blend well. With a rubber spatula, push batter through a large-hole grater or colander into simmering soup. Simmer, uncovered, for 10 minutes or until spaetzle float to the top.

FARMHOUSE CHICKEN CASSEROLE

Steps:

• Dredge chicken pieces in seasoned flour. Heat the butter and oil in a large skillet and fry the chicken until golden brown. Transfer the chicken to a casserole.
• Add onions and potatoes to the skillet and cook until lightly browned.
• Shake the skillet occasionally to prevent potatoes from sticking.
• Transfer onions and potatoes to the casserole.
• Add mushrooms to the skillet and cook over moderately high heat for 4 minutes.
• Place mushrooms in the casserole.
• Add crumbled bacon and chicken broth.
• Cover the casserole and place in a 350º oven for 50 minutes.
• Thicken juices with cornstarch dissolved in cold water.
• Garnish with parsley.

FARMHOUSE CHICKEN AND CORN CHOWDER

Steps:

• Cook bacon in a 12-inch skillet over medium heat until crisp, 5-7 minutes.
• Stir in 1 tablespoon oil and onions and cook until softened, 5-7 minutes.
• Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds.
• Stir in flour and cook for 1 minute.
• Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
• Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker.
• Season chicken with salt and pepper and nestle into slow cooker.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon; discard bay leaves.
• Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes.
• In separate bowl, microwave cream corn until hot, about 3 minutes.
• Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through, about 5 minutes.
• Stir in basil, season with salt and pepper to taste, and serve.

FARMHOUSE CHICKEN AND GRAVY

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook the flour for 2 minutes, or until light golden brown, stirring constantly. Transfer to a small bowl.
• Reduce heat to medium. Add oil to the skillet and swirl to coat bottom. Cook the chicken smooth side down for 3 minutes. Turn and cook for 3 more minutes or until no longer pink. Transfer to serving plate and cover with foil to keep warm.
• Meanwhile, whisk 1/4 cup of broth into bowl with browned flour until completely blended. Whisk in the remaining broth, milk, garlic powder, salt, and mustard. Pour into skillet, scraping with a falt spatula to dislodge any browned bits. Increase heat to medium high and bring to a boil. Cook for 4 minutes, or until reduced to about 1/2 cup, stirring frequently. Remove from the heat. Stir into the margarine. Spoon over chicken. Sprinkle with the green onions.

FARMHOUSE CHICKEN AND BISCUITS

Steps:

• Combine the first seven ingredients in a Dutch oven; cover and simmer until the chicken is tender, about 45 minutes. , Remove vegetables and chicken from broth; set vegetables aside. Skin, bone and cube the chicken. Strain broth, reserving 3 cups., In a large saucepan over medium heat, melt butter; stir in flour and pepper until thickened and bubbly. Gradually stir in reserved broth; bring to a boil, stirring constantly. Boil for 1 minute. Add chicken and vegetables; heat through. Serve over biscuits.

FARMHOUSE CHICKEN DINNER

Steps:

• Mix flour and pepper in shallow dish. Add chicken; toss lightly to evenly coat both sides with flour mixture, Shake off excess flour mixture.
• Heat dressing in a large nonstick skillet on medium heat. Add chicken, meatside down; cook 5-6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 minutes or until carrots are tender and chicken is cooked through.
• Meanwhile, prepare rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and vegetables from stew; place over rice; cover to keep warm.
• Add cream cheese spread and remaining broth to skillet; increase to high. Cook until cream cheese spread is melted and sauce is well blended, stirring occasionally. Reduce heat to medium-low; simmer 3-5 minutes or until sauce is slightly thickened, stirring occasionally, Spoon over chicken and vegetables; sprinkle with parsley.

FARMHOUSE CHICKEN AND BISQUICK DUMPLINGS

Steps:

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FRENCH FARMHOUSE GARLIC CHICKEN

Steps:

• Rinse chicken and pat dry with paper towels.
• Season with salt and pepper.
• Heat oil over medium-high heat and add chicken and garlic (yes the whole cloves).
• Cook chicken until just brown on each side, turning once.
• Slowly add the 1/2 cup wine or broth, the 1/2 cup broth, lemon juice, basil and oregano.
• Cover and simmer for 6 to 8 minutes or until chicken is tender and no longer pink.
• Transfer chicken and garlic to a warm serving platter; and keep warm.
• In small bowl, stir together the flour and 2 tablespoons wine or broth.
• Stir in a couple of tablespoons of hot pan juices.
• Stir this mixture into remaining juices in pan.
• Bring to a boil.
• Cook and stir for 1 minute.
• Spoon over chicken.

FARMHOUSE CHICKEN DINNER

Steps:

• Mix flour and pepper in shallow dish. Add chicken; turn to coat both sides of each piece. Gently shake off excess flour. Heat dressing in large nonstick skillet on medium heat. Add chicken, meat-sides down; cook 5 to 6 min. or until golden brown. Turn chicken. Add carrots, onions and 1 cup broth; cover. Simmer on medium-low heat 20 min. or until chicken is done (165°F). Meanwhile, cook rice as directed on package.
• Spoon rice onto platter. Use slotted spoon to remove chicken and vegetables from skillet; place over rice. Cover to keep warm.
• Add Neufchatel and remaining broth to liquid remaining in skillet; cook on medium-high heat 5 min. or until Neufchatel is melted and sauce is well blended, stirring constantly. Simmer on medium-low heat 3 to 5 min. or until slightly thickened, stirring occasionally. Spoon over chicken and vegetables; top with parsley.

TUSCAN FARMHOUSE CHICKEN CUTLETS WITH RED SAUCE

Steps:

• 1. SAUCE: Heat oil in a medium size sauce pan over a medium heat. Add onion, bell pepper and garlic; cook until tender
• 2. Add diced tomatoes with juice, tomato sauce and seasonings. Bring to a boil, reduce heat and simmer 15 minutes covered. Uncover and contine to simmer another 15 minutes, stirring occassionally until thickened. Taste test, add add'l seasoning if desired.
• 3. PREPARING CHICKEN: Pound chicken to about 1/4 inch thickness. NOTE: If chicken breast are large, you can pound to 1/4 inch thickness and slice in 1/2 for 2 servings.
• 4. Set up 3 bowls for battering: 1st bowl combine flour and salt and pepper to taste. 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl panko bread crumbs, italian seasoning and a sprinkle of salt if desired.
• 5. In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
• 6. Rinse chicken and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in panko bread crumbs.
• 7. Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep pan nicely coated.
• 8. Line an appropiate size pan with foil; place cutlets in pan. Spoon a small about of sauce over chicken (2 to 3 tablespoons). Top with a slice of mozzarella cheese (or 2 to 3 tablespoons of shredded). Place under broiler in oven until cheese melts (about 2 minutes). NOTE: I put rack on 3rd level from broiler.
• 9. Place pasta on plates, spoon some of the sauce over pasta, top with a chicken cutlet and spoon more sauce over chicken. Enjoy!

FARMHOUSE CHICKEN AND CORN CHOWDER

Steps:

• Cook bacon in 12-inch skillet over medium heat until crisp, 5 to 7 minutes. Stir in 1 tablespoon oil and onions and cook until softened, 5 to 7 minutes. Stir in garlic, tomato paste, and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, scraping up any browned bits; transfer to slow cooker.
• Stir remaining 3 cups broth, potatoes, carrot, and bay leaves into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.
• Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.
• Microwave bell pepper with remaining teaspoon oil in bowl, stirring occasionally, until softened, about 3 minutes. In separate bowl, microwave creamed corn until hot, about 3 minutes.
• Stir softened peppers, hot creamed corn, shredded chicken, cream, and chipotles into soup and let sit until heated through about 5 minutes. Stir in basil, season with salt and pepper to taste, and serve.

FARMHOUSE CHICKEN BAKE BY VICKIE

Steps:

• Cook macaroni according to package directions; drain. In a skillet over low heat,cook onions in one tablespoon melted butter for one minute. Stir in flour until smooth. Gradually stir in milk and broth, cooking and stirring until slightly thickened. Stir in chicken, seasonings, cheese, peas, and bacon. Mix in macaroni. Spoon in a greased three quart casserole dish. Combine bread crumbs with remaining butter; sprinkle over top. Bake uncovered,at 350 degrees for 23 to 30 minutes, until golden.

KENTUCKY FARMHOUSE CHICKEN NOODLE SOUP

Steps:

• Heat oil in Dutch oven or large pot.
• Add onions and saute until translucent.
• Add garlic and saute for about 1 minute or until you smell the garlic.
• Put the carrots, sweet potato, celery, and mushrooms into the dutch oven. Saute for about 15 minutes or until vegetables are cooked, but not mushy.
• Add the chicken broth and if needed enough water to cover the vegetables.
• Stir in chicken, cilantro, fresh thyme, basil, bay leaves, cumin, pepper flakes, pasta, kosher salt, and fresh ground pepper.
• Bring the soup to a boil. Turn burner to low and allow to simmer covered for about 20 minutes or until pasta is al dente. (Time to cook pasta may differ depending on where you live.).
• Uncover and continue to cook for about 10 minutes or until vegetables are done to your liking.
• Taste soup for seasoning adjustments.
• Serve in bowls with warm crusty bread!

PRESSURE COOKER FARMHOUSE CHICKEN NOODLE SOUP RECIPE - (4.4/5)

Steps:

• Heat oil in pressure cooker pot over medium heat until shimmering (For the Instant Pot, I use the saute button). Add the onion (and a pinch of salt) and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Be careful not to brown the garlic. Stir in water, carrots, celery, and soy sauce, scraping up any browned bits. Season chicken with salt and pepper and place, breast-side up, in the pot (or just add cut-up chicken parts). Putting the chicken breast side up ensures more even cooking of the chicken. NOTE: I have now opted to buy a cut up chicken, as this makes shredding the cooked meat a lot easier to do. After adding the chicken, be sure that the contents of the pot do not exceed the max fill level of your pressure cooker.) Lock pressure cooker lid in place and bring to high pressure over medium-high heat for a stove top PC. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure. NOTE: For the Instant Pot, set on manual for 20 minutes, on HIGH. Remove pot from heat. Quick release pressure, then carefully remove the lid, allowing steam to escape away from you. (Follow your pressure cooker's manual for quick-release instructions.) NOTE: The first time I filled my pot with 8 cups of water, which was just below the max line. When I did a manual pressure release, a lot of liquid spurted out-- and I had to put a towel around the lid, so as not to risk being burned by hot liquid. Be careful! Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones. (I went for big chunks of chicken.) Using a large spoon, skim excess fat from the surface of the soup. Bring soup to boil, stir in noodles, and cook until tender, about 5 minutes. *NOTE: I do NOT cook my noodles in with the soup. Instead, I cook the noodles in salted water, separately, then rinse and drain. If you use a bouquet garni, and a cheese cloth with peppercorns, toss that, too. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve. NOTE: If cooking noodles separately (highly recommended by me), place some noodles in a bowl, and then the broth, with chicken meat and vegetables to serve. Garnish with parsley. TASTING NOTES: At first, I wasn't sure if adding soy sauce was all that great. My family loved it. The next day, the soup took on a whole new life, and it tasted even better! This is now my "go to" chicken soup recipe, and I keep a quart or two in the freezer at all times. This recipe can easily be adapted to a regular stove top stock pot, so no worries if you don't own a pressure cooker. I use an Instant Pot Electric Pressure Cooker and it has become a regular cooking tool in my kitchen. I was surprised to find so many internet recipes for pressure cooker chicken soup includes adding bouillon or chicken stock! Really? Why can't I use a whole chicken, add vegetables, herbs and aromatics to get a soup that has plenty of flavor? Well, thanks to America's Test Kitchen "Pressure Cooker Perfection" I achieved that-- and the secret ingredient (that I was dubious about) actually gave the broth a depth of flavor that tasted even better the next day. I made a couple of tweaks in the recipe and this is now my "go to" chicken noodle soup recipe.

FARMHOUSE CHICKEN AND BISCUITS--PHYLLIS KIRSLING'S MOST MEMORABLE MEAL

Steps:

• © Copyright Reiman Publications, 1993-1997

FARMHOUSE CHICKEN AND BISCUITS

Steps:

• Combine the first seven ingredients in a Dutch oven cover and simmer until the chicken is tender, about 45 minutes. Remove vegetables and chicken from broth set vegetables aside, and skin, bone and cube the chicken. Strain and reserve 3 cups of the broth. In a large saucepan, melt butter add flour and pepper. Cook and stir over medium heat until bubbly. Gradually stir in the reserved broth bring to a boil, stirring constantly. Boil for 1 minute. Add chicken and vegetables heat through. Serve over biscuits.© Copyright Reiman Publications, 1993-1997

FRENCH FARMHOUSE GARLIC CHICKEN RECIPE

Steps:

• 1. Rinse chicken; pat dry with paper towels. Season with salt and pepper. In a 10" skillet, heat oil over med-hi heat. Add chicken and garlic cloves. Cook chicken for 2-3 minutes on each side or just until brown, turning once. Slowly add the 1/2 c wine/broth, the 1/2 c broth, the lemon juice, basil and oregano. Cover and simmer for 6-8 minutes or until chicken is tender and no longer pink. 2. Using a slotted spoon, transfer chicken and garlic to a warm serving platter; keep warm. 3. In a small bowl, stir together flour and 2 T wine or broth. Stir into pan juices. Bring to boiling. Cook and stir for 1 minute more. Spoon over chicken. If desired, serve with mashed potatoes or rice. * If you prefer, peel the garlic before cooking (use flat side of knife to mash slightly, then peel off skins) Or, as you eat the cooked cloves, simply slip the skins off with the tip of your knife.