Best Peasant Chicken Recipes

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.

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.

PEASANT-STYLE GREEK CHICKEN

Steps:

• Place chicken in a shallow baking dish.
• Arrange potatoes and garlic around chicken.
• Mix together lemon juice and olive oil, salt and pepper, and pour evenly over chicken and potatoes.
• Add just enough water until potatoes are almost about covered.
• Cover chicken and pototoes with 2 Tbsps. of oregano.
• Cover with foil and bake at 350ºF. for 20 minutes.
• Uncover, turn chicken; stir potatoes; and sprinkle on remaining oregano.
• If potatoes aren't at least half-covered with liquid, add more water.
• Return to oven for about 25-30 minutes.
• Chicken is done when both sides are lightly browned and potatoes are soft.
• Good served with crisp bread or pita.

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.

FAY'S PEASANT CHICKEN

Steps:

• Brown chicken, onions and grlic in oil in frying pan. Remove chicken and add remaining ingrediants (except bread) Replace chicken - cook in oven 1 hours at 350oF Searve each person a small dish of sauce. Serve wtih long thin Italian bread. The bread is dunked into the sauce - sloppy but good. Tastes better the next day.

PEASANT'S ROASTED CHICKEN SOUP

Steps:

• Preheat the oven 375*F. Place the chicken, onion, celery, carrot and garlic in a roasting pan; season all with salt and pepper. Roast for 40-45 minutes, until the chicken is nicely roasted. Place the chicken and vegetables into a tall pot. Set the roasting pan on the stovetop over medium-high heat.Add 1 cup of the water to the roasting pan and bring to a simmer; scraping the bottom of the pan to lift off the tasty brown bits. Pour this liquid over the chicken and vegetables. Pour in the remaining 7 cups of water and add the thyme and bay leaves. Bring to a gentle simmer and very gently simmer (don't boil) for 90 minutes. Strain the stock and set the chicken on a plate and cool to room temperature. (You should have about 4 cups of stock; top up with water if you don't.) Remove the skin and bones from the chicken and coarsely chop. Skim the fat from the top of the stock and bring back to a simmer. Add the chopped chicken and egg noodles and cook until the egg noodles are tender, about 8 minutes. Mix in the peas and heat through 2 minutes. Season with salt, pepper and Worcestershire sauce and serve.

PEASANT CHICKEN

Steps:

• 1. Quarter potatoes, onions, red and green peppers into large chunks. Place in the bottom of a large roaster pan.
• 2. Add sausage links and 3 chopped garlic cloves.
• 3. Pour canned tomatoes over all and add lemon juice, salt and pepper and cinnamon.
• 4. Place chicken pieces on top and add remaining garlic on top of chicken.
• 5. Place in 375 preheated degree oven and cook 45 minutes.
• 6. The chicken on the top should be starting to brown a little and the juices increasing. Now pour in the rice and stir it into the bottom so that it begins to soak up the juices.
• 7. Cook about 40 minutes more. Serve in bowls with some pieces of everything and offer crusty bread to dip into liquid in bowl. Enjoy.

PEASANT CHICKEN AND SAUSAGE

Steps:

• 1. Cut chicken into 3/4 -inch pieces. Sprinkle lightly with salt and pepper. In a plastic bag, shake chicken and soy flour until chicken is evenly coated shake off excess flour.2. In a 5-quart Dutch oven over medium-high heat, saute half of the chicken at a time in 3 tablespoons of the oil until chicken is no longer pink in the center, using additional oil as needed. Remove chicken, cover and keep warm. Reduce heat to medium.3. In same Dutch oven, brown sausage. Drain sausage well, pressing out fat cover and keep warm. Remove all but 1 tablespoon of the drippings.4. Saute onion, green pepper and garlic in sausage drippings for 5 minutes or until green pepper is crisp-tender.5. Add tomatoes with juice, bouillon granules. Italian herbs and sausage. Bring to a boil reduce heat to low, cover and simmer for 20 to 30 minutes. 6. Stir in reserved chicken and peas. Cover and cook for 5 to 10 minutes or until chicken is hot.