Fabulous Favorites: Mom’s chicken dish helps to make occasions special

Jennie Bobowski knew how to cook poultry. Her daughter, Helen Cameron, left, remembers plates full o

Today’s favorite is “My Mother’s Chicken,” submitted by Helen Cameron of Rotterdam.

Jennie Bobowski knew how to cook poultry.

Her daughter, Helen Cameron, remembers plates full of chicken, carrots, celery and onions. Jennie passed away in 1959, but her recipe lives on.

“It has been in the family for many years,” Cameron said. “I have served this on many occasions — birthdays, anniversaries and special celebrations. What better way to enjoy a Sunday picnic with family or friends, when your mother put together a chicken recipe that had everyone’s mouth watering before they got there.”

For “My Mother’s Chicken,” Cameron dredges chicken pieces in a mix of flour, paprika and salt. They are browned in a skillet, placed in a disposable aluminum pan with the vegetables and doused with 14 ounces of chicken broth. A one-hour stay in a 350-degree oven follows.

“This makes a lot of juice,” Cameron said. “You can thicken for gravy or simply use as au jus. ”

Cameron also suggests avoiding boneless chicken for the dish.

“I’ve always used the chicken with the bone,” she said. “It gives it more flavor and it’s juicier.”

My Mother’s Chicken

2 tablespoons Crisco

2 tablespoons butter or canola oil

1⁄2 cup flour

1 teaspoon paprika

1 teaspoon salt

White pepper, to taste

4 chicken breasts, split

4 chicken legs

4 chicken thighs (remove skins)

4 carrots, cut into 2-inch pieces or 1 bag baby carrots

2 celery ribs, cut into 2-inch pieces

1 small medium onion, sliced thin

Paprika, to taste

2 bay leaves

1 14-ounce can chicken broth

Heat Crisco and butter (or oil) in a large skillet over medium heat. Combine flour, paprika, salt and pepper in a gallon kitchen bag. Dredge chicken pieces in flour mixture (3 or 4 at a time) and brown slightly in skillet, about 4 minutes on each side.

Layer chicken pieces in disposable aluminum pan or roaster pan. Add celery, carrots and onion slices. Repeat layers. Sprinkle paprika over chicken and place bay leaves on sides of pan. Add 1 can chicken broth. Cover with aluminum foil. Bake in 350-degree oven for one hour.

Remove from oven, remove bay leaves and serve.

Have a favorite recipe to share? Mail to “Fabulous Favorites,” The Daily Gazette, P.O. Box 1090, Schenectady, N.Y. 12301-1090 — Attn: Jeff Wilkin. Or e-mail [email protected].

Categories: Life and Arts

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