by drbabs
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drbabs's Notes:
Expand1 chicken, cut into parts, breasts cut into half (Or any combination of chicken parts you want; just cut the breasts in half so all the pieces are roughly the same size.) Ask a question about this ingredient
1/2 stick of butter (My mom says she used a whole stick of butter, but I think that makes it a little too fatty.) Ask a question about this ingredient
1-2 teaspoon each, salt, garlic powder, onion powder, smoked paprika Ask a question about this ingredient
1/2-1 teaspoon fresh ground black pepper Ask a question about this ingredient
6 cloves garlic, peeled and cut into chunks Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1/4 cup dry sherry Ask a question about this ingredient
1/4 cup chicken broth or stock Ask a question about this ingredient
Dry chicken and season with salt, pepper, garlic powder onion powder and smoked paprika.
Ask a question about this stepIn a cast iron dutch oven or large deep skillet (the "pot"), melt butter. When the butter is hot, add the chicken pieces a few at a time and brown well on all sides over medium-high heat. Set them aside as they are browned. (Do this in batches so the pieces aren't crowded. )
Ask a question about this stepReduce heat to low. Stir garlic chunks into the butter and put the chicken pieces back into the pot. Cook, covered, for 30-45 minutes, opening the pot every 15 minutes or so and turning the pieces so that they cook well on all sides. When done, the chicken will be very brown and there will be a delicious pan drippings.
Ask a question about this stepRemove the chicken and keep warm. Remove 2 or 3 tablespoons of pan drippings and use to saute spinach. Whisk in 1 tablespoon of flour to the remaining pan drippings, and cook till thickened and there is no more raw flour. Stir in sherry and chicken broth and cook over low heat. You will have a thick sauce with chunks of garlic in it.
Ask a question about this stepServe the chicken with rice and the sauteed spinach and pass the sauce separately.
Ask a question about this stepMashed potatoes are also nice with this. (My mother used to serve it with Minute Rice and canned baby peas, but you don't have to.)
Ask a question about this stepThis looks really yummy. And I'm so enjoying all the pictures everyone is posting!
I know--isn't this great how everyone jumped in and found old recipes and added photos? This could be a cookbook in itself--taking an old family favorite and then updating it and including photos and stories.
Where are you in the family photo?
I'm just to the left of my mother. (Don't you love the hair?) This was some time in 1965 so I was 10 years old.
I meant I'm on my mother's left--i'm to the right of her in the photo (sorry--directionally challenged.)
I was joking about the "secret ingredient" from "The Help"...I KNOW that you didn't use it!!
No "secret ingredients"? Sounds delicious...butter, garlic, chicken...yum!
It was--I haven't tried to make it in ages (and I don't have her heavily seasoned cast iron skillet)--but I'm going to this week and hope to have photos. Funny you mention secret ingredients. I asked her if there was anything else--like did she deglaze the pan with wine? And she said, "Do you think I would give my children wine?"
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
I guess the sherry doesn't count? LOL! My mom used to make this with "dumplings." These were made with beaten eggs mixed with flour, and a touch of salt. They were simmered off to the side and the gravy and chicken was placed on top. Yum, yum, yum.