Thursday, October 8, 2009


When it rains I like to bake because it takes the dampness and chill out of the air. So today I decided to make apple pie.


So what is your favorite food to make when it rains?

1 comment:

DawnK said...

I like to make bread. It's raining today, but that won't be happening. I have to go to parent-teacher conferences at 4pm. Then it will be time for supper and after supper, we will go to our knit night.

Once during a snowstorm I made a chicken fricasee, which is sooo good, but takes hours to prepare! LOL! We weren't going anywhere that day.

Chicken Fricassee

1 cup all-purpose flour
2 teaspoons salt
1/4 tsp pepper
2 teaspoons paprika (optional)
4-pound stewing chicken, cup up
Shortening or vegetable oil
1 cup water
3 tablespoons flour
Chive Dumplings (recipe below)

Mix 1 cup flour, the salt, pepper, and paprika. Coat chicken with flour mixture. Heat thin layer of shortening in 12-inch skillet. Cook chicken until brown on all sides. Drain fat from skillet; reserve. Add water and if desired, chopped onion, lemon juice or herbs, such as dried rosemary or thyme leaves, to chicken. Cover and cook over low heat, adding water if necessary, until chicken is done, 2-1/2 to 3-1/2 hours. Remove chicken to warm platter; keep warm. Drain liquid from skillet; reserve.

Heat 3 tablespoons reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy.

Prepare Chive Dumplings; drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook 20 minutes longer.

8 servings

Note: To fricassee a 3-pound broiler-fryer chicken, cook over low heat about 45 minutes.

I usually use two packages of boneless/skinless chicken breast for this and heat for the 45 minutes. I also don't brown my chicken in enough fat to get the reserved 3 tablespoons. I melted 3 tablespoons of margarine for that step before I put in the flour. I also only used 1/2 tsp salt in the flour mixture since we would never be able to eat anything as salty as 2 teaspoons of salt in 1 cup of flour! I started at 2pm yesterday afternoon and we sat down to eat shortly after 5. The first time I ever made this, I didn't realize it was going to take me that long! I was freaking out! Now, I know, and it's well worth the effort! I'm not saying it's a lowfat dish, though, but comfort food at it's finest! This is the first time we have had it in a long time!

It's also a nice meal to make in an electric frypan if you have one!