If that’s what the Amish eat all the time, then their own lives must be stress-free as this poultry is unbelievably easy. So flavorful and moist! There’s nothing to it, so as long as you have the time to let this bake and take care of yourself on a busy weekend, you can easily do this for lunch. This recipe comes from an age-old issue of the late Gourmet magazine (I loved it, and some of my favorite recipes come straight out of its pages). This chicken essentially bakes in a less calorie-laden cream tub (it’s better than it looks because much of the cream fall on, and you can enjoy a yummy, fluffy chicken with unhealthy fat) No, seriously, it’s neither heavy nor greasy; it’s fantastic.
Amish living means doing simple good, and this chicken dish is in line with that philosophy. Every time, chicken baked with a crispy, spiced crust turns out to be great and helps you to enjoy the simple life a bit. It’s hard to think of any more relaxing food than the Amish’s. The recipe below succeeds in evoking the long-simmered, typical Pennsylvania Dutch country dishes with a fraction of the work and time. Enjoy Amish Chicken with your family and friends, and I promise this dish will become a hit.
(6 -8) chicken pieces, cleaned
1 cup flour
2 tsp garlic powder
1 tbsp salt
1 tsp pepper
2 tsp paprika
1 1/2 cups heavy whipping cream
1 1/2 cups water
1. Dredge the flour and spices in the chicken. Place the skin side up in a skillet then.
2. Add and mix the water and the cream, then pour the chicken over.
3. Bake for 1 1/2 hrs at about 350 degrees until the skin is golden brown.
You can add egg noodles, shredded rotisserie chicken, and a touch of cream to make it an instant food casserole that is warm and simple.
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