Pennsylvania Dutch Chicken Bake Recipes

Steps:

• 1. For the stock: Fill a large Dutch oven with about 2 quarts of water. Add the chopped onion, celery seed, garlic powder, parsley, bouillon cubes and the chicken.
• 2. Bring to a boil, cover with lid, and then turn down to simmer for about an hour, or until chicken can be easily removed from the bones.
• 3. When chicken is done, remove from the pot, reserving all of the stock.
• 4. Turn off the burner until after the noodles are made (recipe follows). Remove chicken from bones and cut into small chunks and set aside.
• 5. For the noodles: Pour flour into a good sized mixing bowl and add softened butter and egg.
• 6. Add about 1/2 teaspoon of salt and 1/4 teaspoon pepper (or to taste). Begin mixing using your hands, and then add milk.
• 7. Completely mix dough with your hands until you reach desired consistency (you may need to add a little flour or a little more milk, depending...dough should not be sticky to the touch. If too sticky, add a little flour until just right).
• 8. Flour your surface, then roll out dough with rolling pin to about 1/4 inch thick.
• 9. Using a sharp knife, cut slices the entire way across, and then the other direction, to form square noodles about 1-1/2" square.
• 10. Bring stock to a rolling boil, add potatoes and carrots, and a handful of the noodles at a time. Stir soup after each addition of noodles to help keep them from sticking together.
• 11. Cover again with lid, and let cook for about a half hour to 45 minutes, or until noodles are cooked completely through and the vegetables are done.
• 12. When all is finished, add the chicken once again, to heat through, and serve. (Your broth will thicken up a little after you add your noodles.)

Steps:

• Preheat ove to 350 degrees.
• Season the chicken with salt and pepper.
• Heat the oil in a large nonstick skillet over medium high heat.
• Saute the chicken for 6 minutes on each side or until brown.
• Combine the apple slices and the remaining ingredients in a 12x9 inch baking dish.
• Insert the thighs into the sauerkraut.
• Bake for 30 minutes or until juices run clear.

Steps:

• Heat oil in a stew pan on high heat, sprinkle both sides of chicken with salt and pepper.
• Add to pan and brown both sides. Add the celery, carrot, onion, bay leaf and broth.
• Reduce heat to low. Cover and simmer until the chicken is tender, about 1 hour.
• Remove chicken from pot; cool and remove fat and bones and pull apart into small pieces.
• Skim excess fat from broth. Discard vegetables (or eat). Mix flour and water until smooth.
• Bring broth to a slow boil. Add flour-water paste gradually, stirring rapidly after each addition.
• Continue until gravy is the desired thickness and taste for seasoning.
• Add chicken and keep warm over very low heat.
• While cooking, make waffles according to recipe and waffle iron instructions.
• If necessary, place in a 200° oven to keep warm. Serve waffles with chicken and gravy.