My grandmother has been making this recipe for Polish Chicken for as long as I can remember. It's the ultimate comfort food and one of those meals that instantly transports me back to my childhood.
I went through a period where I didn't like meat on the bone (sacrilege) but thankfully I got over it. This is absolutely a meal you want to make with bone-in chicken. The bone helps the meat stay moist and tender. There's nothing complicated about this recipe, making it perfect for both a weeknight or a hearty, warming Sunday dinner. I think the gravy is my favorite part. As you can see in the photo, I smother everything on the plate with copious amounts. My grandmother always served Polish chicken with mashed potatoes and green beans so that's what I do, too.
And if you're wondering why this is called Polish chicken, I asked my grandmother and she said it's just what her mother called it when she was making it and the name stuck. Her family is Polish, so there you go. Regardless, it's delicious.
Polish Chicken
My grandmother's recipe
4 bone-in, skin-on chicken breasts*
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
2 tablespoons vegetable oil
1 small onion, minced
2 cups water
1 cube chicken bouillon
Place the chicken in a resealable plastic food storage bag or in a baking dish. Add the flour, garlic and onion powder, and some salt and pepper. Seal the bag and toss to coat the chicken evenly in the flour (if using a baking dish, rub the flour and seasoning over the chicken to coat both sides).
Heat the oil in a large, deep skillet (make sure the skillet has a lid) over medium heat. Add the chicken, skin side down. Cook for 5 minutes, until the skin is brown and crispy. Flip and cook another 5 minutes. Add the minced onion around the chicken pieces and cook for about 5 minutes, until the onions begin to soften.
While the onion is cooking, bring the water to a boil (you can use an electric kettle, a pan on the stove, or heat it in the microwave). Add the bouillon cube and stir to dissolve. Once the onions are soft, add the water to the skillet. Bring to a boil, reduce the heat to medium-low, then cover. Cook for 25-30 minutes, stirring and turning the chicken every so often.
If the gravy looks a little thin, put a few tablespoons of flour in a bowl and add some water to make a paste. Whisk the paste into the gravy in the skillet. You should see the gravy thicken immediately. Taste the gravy and adjust the seasoning with salt and pepper, as needed.
Serve the chicken topped with the gravy.
*You can also use thighs or legs, just increase the amount based on how much you think your family will eat.
I went through a period where I didn't like meat on the bone (sacrilege) but thankfully I got over it. This is absolutely a meal you want to make with bone-in chicken. The bone helps the meat stay moist and tender. There's nothing complicated about this recipe, making it perfect for both a weeknight or a hearty, warming Sunday dinner. I think the gravy is my favorite part. As you can see in the photo, I smother everything on the plate with copious amounts. My grandmother always served Polish chicken with mashed potatoes and green beans so that's what I do, too.
And if you're wondering why this is called Polish chicken, I asked my grandmother and she said it's just what her mother called it when she was making it and the name stuck. Her family is Polish, so there you go. Regardless, it's delicious.
Polish Chicken
My grandmother's recipe
4 bone-in, skin-on chicken breasts*
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
2 tablespoons vegetable oil
1 small onion, minced
2 cups water
1 cube chicken bouillon
Place the chicken in a resealable plastic food storage bag or in a baking dish. Add the flour, garlic and onion powder, and some salt and pepper. Seal the bag and toss to coat the chicken evenly in the flour (if using a baking dish, rub the flour and seasoning over the chicken to coat both sides).
Heat the oil in a large, deep skillet (make sure the skillet has a lid) over medium heat. Add the chicken, skin side down. Cook for 5 minutes, until the skin is brown and crispy. Flip and cook another 5 minutes. Add the minced onion around the chicken pieces and cook for about 5 minutes, until the onions begin to soften.
While the onion is cooking, bring the water to a boil (you can use an electric kettle, a pan on the stove, or heat it in the microwave). Add the bouillon cube and stir to dissolve. Once the onions are soft, add the water to the skillet. Bring to a boil, reduce the heat to medium-low, then cover. Cook for 25-30 minutes, stirring and turning the chicken every so often.
If the gravy looks a little thin, put a few tablespoons of flour in a bowl and add some water to make a paste. Whisk the paste into the gravy in the skillet. You should see the gravy thicken immediately. Taste the gravy and adjust the seasoning with salt and pepper, as needed.
Serve the chicken topped with the gravy.
*You can also use thighs or legs, just increase the amount based on how much you think your family will eat.
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