Receta Ways to Murder a Chicken.
Why did the chicken cross
the road? While many will answer with,
“To get to the other side.” it might be to save its own life. Think about it, someone is usually trying to
put a rotisserie spit up that poor chicken’s butt. Or there is the crazy guy attempting to choke
it behind the barn. The poor chicken
knows to stay away from the same crazy guy’s wife though; she wants to smother
it! That poor chicken, what could it
possibly have done to have so many trying to murder it?
Blue Collar Comedy
comedian, Bill Engvall, gives us an answer, “Many moons ago, millions of
chickens roamed this land. Then along comes
Colonel, wiped them out.” (Bill Engvall
– Free Range Chicken - www.youtube.com) Chickens are not native to North
America. They did roam freely across
Southeast Asia before becoming domesticated about 5400 years ago. Eventually, as European countries developed, traders
brought chickens back; along with silk, precious gems and other culinary
oddities. Chicken meat and eggs were
considered a delicacy for the rich and the royal. By the 16th – 17th centuries,
chickens, which are prolific breeders, became common place; food for the rich
and poor alike. Dutch and Portuguese
slave traders brought them across the Atlantic, stored in cages, as were their
human cargo. The only freedom the
domesticated chicken now knew, was the barnyard; and the slaves were their
caretakers. Also, along with the
chickens, came recipes and cooking techniques from various countries and
cultures. In French, the word
"étouffée" means "smothered", a popular cooking technique
in Louisiana’s Cajun and Creole cuisines.
A protein (meat, poultry or seafood), plus a minimal amount of liquid,
is slow cooked over low heat, in a covered pan; similar to braising. The protein, and the ensuing “gravy”, were
ladled over rice, with vegetables as a side dish. Eventually, it became easier to put all the
ingredients into a stock pot, cooking together until the protein simply became
“smothered” in rice, vegetables and gravy.
The Campbell’s Soup
Company took advantage of this type of cooking and created casserole dishes,
with recipes on the backs of soup cans.
Popular is the use of cream of mushroom soup, poured over chicken and
rice, baked in the oven, and 20 minutes later…dinner! I have made this recipe myself, but over the
years, experimentation has given me many delicious versions.
My newest version is
called “Creamy Smothered Chicken”, with the chicken baked alone and smothered
in a rich, creamy sauce; rice is served as a side dish. Very similar to the original technique
developed by Louisiana residents. While
I put diced and chopped vegetables into my sauce, another vegetable, steamed
broccoli for example, can be another side dish.
The chicken will bake longer than the Campbell’s recipe, as I do not
precook the chicken in a skillet.
When I mention, for the
chicken, “cut in half laterally”, place the chicken breast on the cutting board
and place your palm on top. Carefully
run a sharp knife, sideways, along the length of the breast, creating two “cutlets”
of equal length and thickness.
With the sauce, do not
work it down between the chicken breasts.
The underside of the chicken, exposed to the nonstick spray, will
develop a crispy crust.
Creamy Smothered Chicken
Ingredients:
4 chicken breasts, cut in
half laterally
2 large eggs
2 cups 2% milk
2 cups Italian flavored
bread crumbs
1 (10.5 oz.) cream of
mushroom soup
1 cup 2% milk
1 (4 oz.) can sliced
mushrooms
1 cup diced bell peppers (green,
red and yellow in equal proportions)
½ cup diced red onion
1 cup shredded mild cheddar
cheese
Preparation:
In a large bowl, whisk
together eggs and 2 cups milk; immerse chicken breasts and let soak for 15
minutes.
Preheat oven to 350F;
spray a 4-quart baking dish with nonstick cooking spray.
Coat sides and edges of
the chicken with the bread crumbs, place inside baking dish.
In a large bowl, mix
thoroughly mushroom soup, 1 cup milk, mushrooms, bell peppers, onion and
cheddar cheese. Pour over chicken and
spread out evenly.
Cover with aluminum foil,
bake for 30 minutes; remove foil and bake additional 30 minutes.
Let rest for 10 minutes
before serving. Suggested accompanying
side dishes: steamed broccoli, rice pilaf, buttered egg noodles or garlic
toast.
Makes 8 servings.
Mary Cokenour