The popular summer dinner would be Fried Chicken Parts which took more time to prepare because the chicken had to be butchered and an assortment of wings, legs, thighs and breasts would be breaded and pan fried in lard. The trick to not having a greasy mess was to put the parts onto brown paper to drain the grease off of them before being put on the serving dish.
In today's world, you can buy bags of chicken parts in the frozen section and make any of these recipes. This week I saw an advertisement from a well known chicken provider for individual packets of chicken breasts.
When I was at a family graduation years ago, my sister-in-law made a dish that was similar called Sesame Chicken. These tasty chicken parts were moist and had the best flavor I've ever eaten and I'm not partial to chicken unless it's stuffed and roasted chicken.
|Chicken Cacciatore made on top of the stove.|
While we are using chicken parts, let's talk about an Italian dish that calls for chicken, Chicken Cacciatore. I was very proud of myself when I made this dish for the first time and it came out so good using my own homemade Spaghetti Sauce. I got lazy one time and tried to make this recipe in a crock pot, and to my horror, I had a pot full of chicken pieces and bones instead of the tasty lightly covered chicken in the sauce. But, that's how you learn, trial and error.
My mother's favorite for chicken was chicken coquettes with white sauce and peas. Easy to make.
There are several casseroles that I could talk about that call for chicken parts but we will leave those for another article.