Best 5 Edith Bunkers Potted Chicken Recipes

POTTED CHICKEN

Steps:

• Heat 1 tablespoon of olive oil in casserole and brown chicken, set aside. Saute onions and garlic and cover with browned chicken. Cover with fennel, tomatoes, and remaining ingredients. Cover tightly and place in a preheated 350 degree oven for 2 hours. Remove from casserole and serve.

EDITH BUNKER'S POTTED CHICKEN

Steps:

• Put flour, salt, pepper and thyme in a plastic bag and shake the chicken parts in it.
• Heat butter in the bottom of a dutch oven and add onion-cook until golden.
• Brown chicken in the same pot and keep turning while its getting brown.
• Add tomatoes, parsley, sugar. salt and garlic powder and stir it all around to mix.
• Cover pot and turn heat to low. Cook chicken until tender, about 45 minutes.
• Add salt and pepper at the end to your liking.

POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY

Steps:

• In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
• Return to room temp.
• Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
• Reheat over medium heat. Serve with crusty bread.

YOU AND ME CHICKEN POT PIES

Steps:

• Preheat the oven to 350 degrees F. Spray 4 individual-sized baking dishes with cooking spray.
• Season the chicken with 1/4 teaspoon salt and a few turns of pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, turning once. Transfer the chicken to a plate.
• Add 2 more teaspoons of the oil, the leeks, and the celery to the pan and cook until vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and remaining salt and pepper and cook for 2 more minutes.
• Add the milk to the pan. Stir the flour into the chicken broth until dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 10 minutes. Stir in the reserved chicken, peas, parsley, and thyme. Spoon the mixture into the prepared baking dishes.
• Put the remaining 2 teaspoons olive oil into a small bowl. Unroll the phyllo dough and cut it into quarters. Place a quarter sheet on top of each baking dish and brush with olive oil. Repeat with remaining 3 baking dishes. Tuck the edges of the phyllo into the dish rim. Top each pie with Parmesan.
• Place on a baking sheet and bake until the filling is bubbling, about 30 minutes.

POTTED CHICKEN

Steps:

• Place chicken thighs, onion, carrot, peppercorns and bay leaf in a pan and add 2 cups of water.
• Bring to the boil, skimming of any foam.
• Reduce heat and cover and simmer for 30 minutes.
• Remove the chicken then rapidly boil the remaining liquid until it has reduced to about 1/4 cup.
• Strain though a fine sieve and allow to cool.
• Remove the chicken flesh from the bones.
• Place the flesh in a food processor with the liquid and process until smooth.
• Add the mace, cayenne and nutmeg and also 150g of the butter.
• Season to taste with salt and pepper and process until well combined and smooth.
• Put the chicken in a 750ml ceramic dish.
• Melt the remaining butter and pour the yellow clarified butter onto the surface of the chicken leaving the while milk solids in the pan.
• Refrigerate for at least 2 hours until the butter sets.