If that is what the Amish eat all the time, their own lives have to be stress-free since this poultry is incredibly easy! So moist and flavorful! There’s nothing to it, so that provided that you’ve got the time for you to let this bake and take care of itself, you can readily make this for lunch on a busy weeknight!
This recipe originates from an age-old issue of the currently defunct Gourmet magazine (I loved that magazine, and some of my favorite recipes come straight out of its pages). Gourmet took it out of Carol’s Calico Kitchen, a cafe in Lexington, MN.
This chicken basically bakes in a cream tub that’s less calorie-laden (it’s more healthy than it sounds since the majority of the cream drops on and you’re left with a yummy and moist chicken with undesirable fat) No, seriously! It isn’t heavy or greasy; it’s amazing.
It is not really pie-like, however a very classic German/Amish dish. This really is among my most favorites, ‘I made this with my mother earlier in the year. We used carrots, that I really do like.
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Amish Chicken Recipe
Follow the ingredients below:
Ingredients:
6 -8 chicken pieces, cleaned
1 cup flour
2 teaspoons garlic powder
1 tablespoon salt
1 teaspoon pepper
2 teaspoons paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water
Directions:
First, you dredge the chicken in the flour and seasoning. Then arrange the skin side up in a skillet.
Mix the cream and water. Then pour over the chicken.
Bake at 350 degrees for 1 1 / 2 hrs until your skin is golden brown.
Ingredients
- 6 -8 chicken pieces, cleaned
- 1 cup flour
- 2 teaspoons garlic powder
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 teaspoons paprika
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups water
Instructions
First, you dredge the chicken in the flour and spices. Then arrange the skin side up in a skillet.
Mix the cream and water. Then pour over the chicken.
Bake at 350 degrees for 1 1 / 2 hrs until your skin is golden brown.
