Am-ish Chicken

I came across a recipe online recently for something called Amish Chicken.  I don’t remember where it was or what was in it, but the principle caught my attention.  Chicken that creates its own gravy as it cooks.  Sounds fabulous, right?  So I took that little nugget, and created my own version, so I’m calling it Am-ish Chicken. 

Here’s what you’ll need:

• 2 boneless, skinless chicken breasts
• 1 medium onion
• ⅓ cup flour
• 1 teaspoon dried parsley
• 2 teaspoons dried herb mix
• ½ teaspoon onion power
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 cup water 

The dried herb mix I’m using is called bouquet garni.  It's a blend of lots of different herbs.  You can really use whatever medley of herbs you like, though, totaling 2 teaspoons + 1 teaspoon of parsley.

The first thing you want to do is put the flour in a large zip top bag. 

Add the all of the herbs and spices. 

Then seal it up and give it a shake until everything is evenly distributed. 

Set that aside, and cut your chicken into bite size pieces.  I like to use scissors for this task.  You’ll also notice the paper plate.  That’s one less raw meat contamination I have to worry about.  It can just go into the garbage. 

Next, cut the onion into chunks. 

Place the chicken and onion into the bag with the flour. 

Leave the last little bit open and blow air into it before sealing it completely.  Sort of like a ziplock balloon.

Now shake until everything is evenly coated. 

Into the slow cooker, pour 1 cup of water, and add the chicken and onions. 

Depending on the size and shape of your crock pot, you may not be able to see the water once you’ve added all the chicken.  That’s fine. 

Cook it on low for 4 hours.  I stirred mine once or twice during that time, but I’m not sure it’s necessary.  You can probably just stir it at the end before serving it if you’re not going to be around.  As promised, it is a chicken dish that creates its own gravy as it cooks.  I served it over rice, but it would be fabulous over potatoes, or even pasta, as well.

Which recipes have you reconfigured into your own creations?

Let me Introduce my Friend, the Mason Jar.

As you know, quality is important to me.  Spending money unnecessarily, is not.  One of the categories to which this really applies, is spices.  There are few things better for cooking than good, fresh, quality spices.  (I love you Penzey’s)  I don’t mind, for a minute, paying a premium price for them.  Where I have the problem, is continuing to buy the bottles.  You’d be surprised just how much you’re paying for those little things.  Well, no more.  I have the perfect solution for you.  Mason jars. 

Or perhaps canning jars is the better term for them.  Whatever you call them, they are the perfect storage containers.  They come in all sorts of sizes ranging from ½ cup all the way up to a quart.  They have both regular and wide mouth of most sizes, and they also sell convenient plastic lids for them all.  Stick a label on top, and you’re good to go!  Ball has even started selling jars with shaker lids as “spice jars”.  I’m pretty sure they stole the idea from me.   

I’m talking about spices here, because that’s probably my favorite use for mason jars, (aside from canning, obviously) but don’t stop there.  They work great for storing dry pasta or beans, whole grain flours, that extra bit of smoothie that wouldn’t fit in your glass.  Really, just about anything.  They can hold things that are hot or cold, they’re, freezer, refrigerator, and dishwasher safe, and because they’re glass, they don’t hold onto any funky odors. 

This concludes another episode of Tuesday’s Tips, Tricks, and Treats.  As always, feel free to share your own tips or questions in the comments below.