Chicken Pudding

Chicken

A favorite of President James Monroe, this recipe is one hundred percent “down home”.

Traditionally made with a cut up fryer, I’d personally save some extra cash on this one by incorporating it into my list of recipes for chicken leg quarters. This recipe is from the book Reader’s Digest Down Home Cooking, the New Healthier Way.

What You Need

  • 1 2/3 cups all-purpose flour
  • ½ tsp each salt and black pepper
  • 1 broiler-fryer chicken (2 ½ – 3 pounds) , skinned and cut up into 8 pieces. (This is where I’d substitute chicken leg quarters to save cutting time. You could also use skinned boneless thighs to save more money on poultry.)
  • 1 tbsp olive oil
  • 4 cups (low sodium) chicken stock
  • 1 large egg
  • 2 large egg whites
  • 1 cup low-fat milk
  • 3 tbsp unsalted butter
  • 3 tbsp minced parsley
  • 1 tsp chopped fresh thyme or ¼ tsp dried thyme leaves

What You Do

  • Preheat the oven to 425° F.
  • In a wide, shallow bowl combine 1/3 cup of flour, half of the salt and all of the pepper. Coat the chicken pieces with this mixture. Heat olive oil over moderately high heat in a deep-sided frying pan and brown chicken pieces for 4 minutes on each side.
  • Add stock to the frying pan and bring to a boil. Then lower the heat and simmer for 15 minutes. Transfer the chicken to a greased 13” x 9” x 3” baking dish, leaving the stock in the pan.
  • In a large bowl, whisk egg, egg whites, milk, 1 tbsp butter and the rest of the salt. Then whisk in the remaining 1 cup of flour until the mixture is smooth. Pour over the browned, simmered chicken pieces in the baking dish.
  • Bake uncovered at 425° F for 15 minutes. Then, reduce the heat to 350° F, and bake 20 minutes longer until topping is golden and puffy.
  • While chicken is baking, heat remaining butter in a saucepan over moderate heat. Add remaining 1/3 cup of flour and cook until bubbly. Stir or whisk in 3 ½ cups of the reserved cooking stock and bring to a boil. Then reduce and simmer for 5 minutes, stirring quite frequently. Stir in the parsley and thyme to complete this gravy, which you will serve over the chicken pudding.

Serve with a crisp salad and your dressing of choice, or keep things simple with some microwaved frozen broccoli and baked sweet potatoes.

Even though this recipe is more casual, it’s still quite a bit of work. Personally, I would only go through the effort for a special occasion where “casually rustic elegance” was the feel I was going for. Those of you that have more time on a regular basis might feel differently.

Photo Credit: Trek Hound

This post was submitted to the February 17, 2010 edition of Wanderlust and Lipstick’s Wanderfood Wednesday.

Comments

  1. Susieqtpie says:

    HI! Stopping by with the WanderFood Wednesday! Sounds yummy! I’m always looking for healthier options! Stop by to visit and say HI!

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