2 tablespoons butter
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 onion, sliced into rings
2 carrots, cut into 1 inch slices
2 small bok choy
1 1/2 pounds chicken drumettes, fully cooked
In a medium skillet, warm butter over medium-high heat. Saute onions and carrots in butter. Stir in chicken drumettes. Cook, stirring occasionally, until chicken drumettes are browned and crisp. Drain chicken drumettes and reserve.
In a small bowl, mix flour, baking powder, baking soda and salt. Stir flour mixture into chicken drumettes, adjusting seasoning as desired. Sprinkle over chicken drumettes and cook for 5 minutes.
Pour 1/2 cup water into a small bowl and add remaining water and crumbled horseradish. Run an electric handkerchief over the chicken drumettes, and place drumettes in shallow baking dish.
Bake uncovered for 20 to 25 minutes in the preheated oven.
I just made this for dinner tonight, and my family really liked it! I did double the sauce and measured out a 10 lb. chicken. I didn't have the chicken solids (I'm looking at you, Mom) that most recipes call for, so I put the chicken broth in instead! YUMMY! This chicken was very juicy on the inside, and the flavor was outstanding! You may have to add more chicken once the chicken is cooked to finish it off, but once its cooked you can add just enough sauce to cover it all up, maybe you'd lose some in the cooking process, but its totally worth it! You could easily make this every day, and it would be perfect for dinner guests as well! This would be a great brunch idea!
We skipped the cheese and made this as written, with chicken left out (didnt see the point of adding the breadcrumbs either). The grocery store didn't have either french or balsamic vinegar so I used the store bought fresh. The substitutions worked well and gave it some much-needed flavor. My husband liked it a lot; my kids not as much. I think you can find a better recipe for stuffed chicken with macaroni or pasta, b/c this recipe is way too strong for me. I think the chicken will be good enough without it. Just make sure not to overwhelm it. I added the chicken liquid to my broth and skim milk prior to sauteinng the chicken and was happy to find that the chicken was indeed stewing rather than cooking. In moderation this is a tasty dish though I did not use it in a celebratory capacity.
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