Countryclubchicken Food

CHARLES' COUNTRY PAN FRIED CHICKEN

Steps:

• In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
• Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
• Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

COUNTRY CAPTAIN CHICKEN

Steps:

• Cut chicken into 8 pieces.
• Wash pieces and pat dry.
• Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
• Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
• Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
• Stir over low heat to loosen the browned particles.
• Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
• Cover and cook slowly until tender, 20 to 30 minutes.
• Stir the currants into the sauce and serve accompanied by almonds.

CLUB CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
• Spread the rice into the bottom of the prepared casserole dish.
• Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
• Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.

COUNTRY CLUB CHICKEN

Steps:

• Cook the bacon and don't clean out the pan. Drain the bacon on a paper napkin.
• Add butter to the pan and the chicken breasts - season with salt and pepper, Brown both sides and then put them in a 9x13 casserole dish.
• Now in that same skillet saute the onion for about three minutes.
• And add the mushrooms and saute those for another 3 minutes, then add the apple. Cook it all for 3 more minutes.
• Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. Then add in the soup and cheddar cheese. Stirring after each ingredient to combine well.
• Pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly.
• While the chicken is cooking - Make your spaghetti according to the directions on your package.
• Serve spaghetti topped with the chicken and sauce. Garnish with more bacon.

COUNTRY FRIED CHICKEN

Steps:

• In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
• In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.

COUNTRY CHICKEN

Steps:

• In a large skillet, brown chicken in oil on all sides. Remove and keep warm. Drain. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until vegetables are tender. Drain. , Return chicken to skillet. Add the water, mushrooms, tomato, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until chicken juices run clear., Remove chicken and keep warm. Discard bay leaf. , In a small bowl, combine flour and broth until smooth. stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and noodles.

COUNTRY CLUB CHICKEN RECIPE - (4.8/5)

Steps:

• Mince the onion. Clean and slice the mushrooms. Peel and mince the apple (or wash it well). Mine was a golden delicious. Season the chicken breasts with a generous amount of salt and pepper. Cook the bacon and don't clean out the pan. Drain the bacon on a paper napkin. Add a bit of butter and quickly brown the chicken breasts on both sides. Transfer them to a casserole. Cook the onion for 1-3 minutes After a minute or three you add the minced apple and cook it all for another 3 to 4 minutes. Season with a pinch of salt and pepper and crumble the bacon in there. Pour in the white wine. I'm sure you can replace the white wine with chicken broth or plain water, but I've never cooked it like that. Add the soup. For the Dutchies: this is not your average mushroom soup but it's the thick, concentrated version! Sharp Cheddar. You just can't go wrong with cheese. Never. I've added roughly 2/3 cup. Stir it into the sauce. And pour it all over the chicken breasts. Put the casserole in a preheated oven at 350F (175C) for 25 to 30 minutes. Until the chicken is super tender and the sauce is all hot and bubbly. Gives you 25 minutes to cook the spaghetti according to the directions on your package. Now that's doable. Live a little and garnish with more bacon... and some parsley, just for the heck of it.

COUNTRY CLUB CHICKEN

Steps:

• Spray your baking dish with non-stick spray. Mix the soup and the sour cream together and place in the bottom of the pan. Wrap the bacon around the breasts and place in the pan on top of the soup mix. Scoop a little of the soup mix on top of each breast. Bake at 350 for about 45 minutes. I served with rice and scooped some of the sauce on the rice for flavor.