Good Ole Comfort Foods by Ron Douglas

By Ron Douglas

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Cooked in a minimum of oil this chicken is tender and juicy but never greasy! 1 1/4 cups flour 1 tsp salt 1 tsp baking powder 1/2 tsp dried thyme 1/4 tsp ground black pepper 1 egg 3/4 cup 2% milk 1/2 cup vegetable oil, divided 1 fresh whole chicken, cut up Combine flour, salt, baking powder, thyme and pepper in a medium-sized mixing bowl; set aside. Beat egg in a small bowl until frothy. Add milk and 2 tablespoons oil; beat until well blended. Pour into flour mixture; stir until well blended. Heat remaining 6 tablespoons oil over medium heat in a large skillet.

Cook onions in drippings until tender, about 5 minutes. Add remaining 3 T. butter; heat until melted and add reserved mushrooms; cook and stir until golden, about 5 minutes. Return pork to skillet. Stir in 1 c. of the wine along with tomato paste, salt, sugar, dill weed and black pepper. Bring to boil. Reduce heat and simmer, covered, for 10 minutes. In small bowl combine flour and sour cream. Gradually stir into skillet. Add remaining ¼ c. wine. Simmer, uncovered until slightly thickened, 5 to 7 minutes, stirring frequently.

Stir in the first addition of flour and salt; cook until mixture just pulls away from the sides of the pan, about 3 minutes; cool slightly then beat in eggs, one at a time. Pat dough out on a floured surface to about ½-inch thickness; cut into small, irregular strips, 1½ to 3 inches long. ) Make a paste with remaining flour and water; bring reserved chicken stock to a boil, reduce heat, and whisk in the flour paste to dissolve. Stir constantly until thick, then add chicken and dough, adding extra water (or canned chicken broth, if desired) if necessary to achieve more soup-like consistency; cook until dough is done, about 5 minutes.

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