Country Chicken Recipe

5 1 1
Country Chicken Recipe
Country Chicken Recipe photo by Taste of Home
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Country Chicken Recipe

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5 1 1
Publisher Photo
I've been making this recipe for about 30 years, and it's still my husband's favorite chicken dinner. In place of the bacon, I'll often substitute country-smoked ham.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min.

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup vegetable oil
  • 1/4 pound thick-sliced bacon, cut into 1-inch pieces
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 cups water
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced fresh tomato
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chicken broth
  • Hot cooked noodles

Directions

In a large skillet, brown chicken in oil. Remove and set aside. Drain drippings. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until tender. drain. Return chicken to the skillet. Add 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 chicken and noodles. Yield: 6 servings.
Originally published as Country Chicken in Country Extra January 2003, p49

Nutritional Facts

1 each: 397 calories, 26g fat (6g saturated fat), 93mg cholesterol, 601mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 31g protein.

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/4 cup vegetable oil
  • 1/4 pound thick-sliced bacon, cut into 1-inch pieces
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 2 cups water
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced fresh tomato
  • 2 tablespoons minced fresh parsley
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons chicken broth
  • Hot cooked noodles
  1. In a large skillet, brown chicken in oil. Remove and set aside. Drain drippings. In the same skillet, cook bacon over medium heat until almost crisp. Add green pepper and onion; saute until tender. drain. Return chicken to the skillet. Add 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.
  2. 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 chicken and noodles. Yield: 6 servings.
Originally published as Country Chicken in Country Extra January 2003, p49

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MY REVIEW
bgsnoflake User ID: 3629910 38101
Reviewed Dec. 21, 2010

"Mmm, Mmm Good! Tastes just like the country chicken at Cracker Barrel."

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