The Amish Chicken is a keeper and so is the Skillet Scalloped Potato recipe. I already knew the potato recipe was awesome, but didn't know about the chicken recipe. They're both fairly easy and made with lots of butter.
1/2 C flour
2 t paprika
1 t pepper
1/4 t dry mustard
1 t salt
1 cut up broiler or parts of chicken (I used boneless skinless chicken breasts.)
1 stick (1/2 C) butter
Heat oven to 350º. Place butter in a 9"x13" casserole dish and place in oven while heating up to melt. Mix dry ingredients in a gallon size plastic bag. Clean chicken and pat mostly dry. Place chicken in bag with dry ingredients and coat chicken well. Remove casserole dish from oven. Place chicken in pan. Bake 1 1/2-2 hours for chicken pieces or 25-35 mins (or until juices run clear) for boneless skinless breasts.
Skillet Scalloped Potatoes
- serves 4 -
1 tablespoon butter
1 1/4 pounds russet potatoes, peeled and sliced 1/8th inch thick
1/2 medium onion, minced
1 clove garlic, minced
1/2 tablespoon fresh thyme, chopped
1/2 cup chicken broth
1/2 cup heavy cream
1 bay leaf
2 ounces grated cheddar cheese
Salt and pepper
1. Preheat the oven to 425ºF. Heat a large iron skillet over medium-high heat. Add the butter. When melted, add the onion. Cook for 4 minutes, or until soft.
2. Toss in the garlic and thyme, and cook for 30 seconds or until fragrant. Add a pinch of salt and pepper. Dump in the potatoes, chicken broth, cream, and bay leaf. Bring to a simmer and then cover, reduce heat to medium-low, and cook for 10 minutes.
3. Remove the cover, sprinkle the cheese on top, and place the iron skillet in the oven. Cook for 15 minutes, or until the cheese is bubbling and slightly browned. Let rest for 5-10 minutes before serving. Season with salt and pepper to taste.