Savory Chicken
Submited by Kathy Higgins - CEO, Healthier Generation
About the Recipe
This meal was a Sunday staple, enjoyed once a month during the Fall and Winter seasons. The comforting aroma that filled the house for hours beforehand was as heartwarming as the tender chicken in its warm sauce. Served with mashed potatoes and a small salad, these meals were rare but always evoked the true essence of home: warmth, nourishment, and family togetherness.
Our family heritage hails from Ireland, Scotland, and England. The savory slow-cooked chicken and potatoes served as a delicious link to our ancestral roots.
Ingredients
- 1 frying chicken
- ¼ pound salt pork, diced
- 3 tablespoons butter
- 4 small shallots
- 8 small white onions
- 1 clove garlic
- 1 carrot, cut in circles
- 2 tablespoons flour
- 1 tablespoon minced parsley
- 1 tablespoon minced chervil
- Pinch thyme
- 1 Bay leaf
- ¼ pound mushrooms
- Salt and pepper to taste
Directions
- In a large, deep skillet or Dutch oven, lightly brown the salt pork in melted butter.
- Add the shallot, onions, garlic, and the carrot. Simmer till golden, but not browned. Remove vegetables and set aside.
- Brown the chicken in the same skillet or Dutch oven. Once chicken is browned, sprinkle with the flour, salt and pepper to taste, and herbs. Add the broth.
- Return the sautéed vegetables and cook fifteen to twenty minutes on a rather hot burner. During the last five minutes add the mushrooms. Chicken will be fully cooked when it reaches an internal temperature of 165 degrees.
- Skim off excess fat and serve.
About the Contributor
Kathy Higgins, chief executive officer (CEO) of the Alliance for a Healthier Generation, is a national expert on health care and philanthropy, having previously served as the president and CEO of the Blue Cross and Blue Shield of North Carolina Foundation. She currently resides in Raleigh, North Carolina and is the mother to twin boys.
