How was your Monday?
Mine was FULL of cookies…not made by me, but made by my co-worker’s wife…whom I’ve deemed Satan’s mistress. I swear I don’t know what it is, but if there are cookies within an arm’s reach of me, I get “cookie fever” and wind up feeling like a diabetic about to go into insulin shock by the end of the day, but I’ll touch on this more in tomorrow’s WIAW post…
Oh yeah, it’s coming.
Time to show all the gory details of my single-handed cookie massacre!
Um, sorry about that folks, not sure what came over me ::cough::sugar::cough:: there!
Anywho, I thought I’d share the chicken recipe from last week’s “Southern Cookin’ Potluck”, but first a little background:
This recipe has been in my family for YEARS! It’s a dish that my great-grandmother was always famous for and like a lot of simple southern recipes, it’s quite the money-saver and most of the ingredients can be found in your kitchen any old time.
I honestly was not a fan of this dish as a child…probably stemming from the fact that I hated eating meat because it “took too long to chew” and the only vegetable I liked was tomatoes…as in ketchup. Fortunately, I’ve come to my senses in the past few years and realized why my family always got so excited about the thought of having “stuff” for dinner!
Granny’s Chicken “Stuff”
Prep Time: 5-10 minutes
Cook Time: 30 minutes
Keywords: entree high protein grain-free nut-free chicken
Ingredients (Serves 4-6)
- 1 whole roasted chicken (3-5 pounds)
- 1/2 stick butter
- 1/2 large onion, chopped
- 4 Tablespoons flour
- 2 cups milk (dairy or non-dairy)
- 1 cup low-sodium chicken broth
- 1 cube chicken bouillon (optional)
- 1 teaspoon A-1 steak sauce
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground sage*
*Sage was not included in the original recipe but I threw it in assuming the flavor would pair nicely with the other ingredients…and I was SO right in making that assumption. 🙂
1. Bone and skin chicken and, using your hands, shred the meat into bite sized bits. Set aside.
2. In a medium-large soup pot, melt butter over medium heat and saute onion until translucent.
3. Sprinkle flour evenly over onions and stir together until it resembles a paste of sorts.
4. Stir in 1/2 cup of milk and whisk well.
5. Add the remaining 1 1/2 cups of milk and the chicken broth, stir and reduce stove temperature to low heat.
6. Add the rest of the ingredients and the shredded chicken from earlier and allow to simmer for 15-20 minutes at least to allow time for flavors to meld.
7. Serve over warm crumbled cornbread.
I didn’t get fancy with my cornbread…just used the recipe on the back of the package of cornmeal, but if you’re like me and always seem to produce dry crumbly cornbread from just about any recipe, don’t worry in the slightest…that is the BEST kind of cornbread to soak up all that glorious sauce!
As for the recipe for the out-of-this-world-amazing pineapple upside down cake, I only WISH I could take credit for that, but I owe it all to Deb over at Smitten Kitchen! The only changes I made were using whole wheat pastry flour (ha, the ONE healthy ingredient), being lazy and going with canned pineapple, and throwing in the maraschino cherries so I could get that traditional pineapple upside-down cake look!
If I failed at getting the point across last week, let me just say again that this is THE best pineapple upside-down cake I have ever tasted in my life!
Now, if only I could go back in time and
relive re-taste last Wednesday’s potluck!
What is your favorite “southern” entree? dessert?
In all seriousness, Chicken “Stuff” is by far my favorite entree…as for desserts, I’m a total sucker for peach cobbler…as long as it’s ala mode! 🙂