Kentucky Chicken Recipe
Ingredients
| 1 stewing chicken, cut-up | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| 1 envelope herb salad dressing mix | ||
| Peanut oil | 3 Tablespoon | |
| Onion | 1 Large, chopped | |
| Tomatoes | 1 Can (10oz) | |
| Celery | 2 Cup (16 tbs), diced | |
| Lima beans | 1 Can (10oz) | |
| Whole | 1 Can (10oz) | |
| Whole package | 1 , frozen | |
| Pimiento | 1 Can (10oz), chopped | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
1 Shake chicken with flour and salad dressing mix in plastic bag to coat evenly. Brown chicken in oil in a large skillet or an electric slow cooker with a browning unit; remove and reserve.
2 Saute onion until soft in pan drippings; stir in tomatoes, celery, lima beans and corn; cover. (If using a skillet, place chicken and vegetables in slow cooker; cover.)
3 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours, or until chicken is tender when pierced with a two-tined fork. Stir in okra and pimiento; cover and cook 15 minutes.
2 Saute onion until soft in pan drippings; stir in tomatoes, celery, lima beans and corn; cover. (If using a skillet, place chicken and vegetables in slow cooker; cover.)
3 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 5 hours, or until chicken is tender when pierced with a two-tined fork. Stir in okra and pimiento; cover and cook 15 minutes.
Chef
