Category: MISC

POLYNESIAN CHICKEN & ITALIAN FARRO & GORGONZOLA GARLIC DIPPING SAUCE

Today we would like to introduce our brand new theme day, Classic Good Eats. 
Tamy here and I’ll be moving in over here on Thursdays.  You can normally find me at my home blogs 3 Sides of Crazy. Always Eat On The Good China, on Saturdays at THE Motivation Station and now on Thursdays here at OUR KrAzY kitchen.  I love to cook and I love to experiment with foods.  Fortunately I also have a wonderful husband who is the best “guinea” pig around.  LOL Really, I have never met a more tolerant man.
I also love to research foods we’ve never tried before as well as try old, old recipes or just plain make things up.  I also take requests if anyone would like me to test out a recipe for them.
Today we’re making Polynesian chicken (the cheating way) and Italian Farro with Gorgonzola garlic dipping sauce.  I saw a package of Pedon Italian Farro  at the grocery store the other day and it looked interesting (reminded me of rich looking barley) – so the impulse buy won and here we are.
Here’s the history lesson first:  Grano Farro has a long and glorious history: it is the original grain from which all others derive, and fed the Mediterranean and Near Eastern populations for thousands of years; somewhat more recently it was the standard ration of the Roman Legions that expanded throughout the Western World. Ground into a paste and cooked, it was also the primary ingredient in puls, the polenta eaten for centuries by the Roman poor. Important as it was, however, it was difficult to work and produced low yields. In the centuries following the fall of the Empire, higher-yielding grains were developed and farro’s cultivation dwindled: By the turn of the century in Italy there were a few hundreds of acres of fields scattered over the regions of Lazio, Umbria, the Marches and Tuscany.

Farro would probably still be an extremely local specialty had the farmers of the French Haute Savoie not begun to supply it to elegant restaurants that used it in hearty vegetable soups and other dishes. Their success sparked renewed interest in farro among gastronomes, and now the grain is enjoying a resurgence in popularity in Italy as well, especially among trendy health-conscious cooks.  

POLYNESIAN CHICKEN
4 Boneless, Skinless chicken breasts
1 stick butter, divided in half
1 cup Frank’s Sweet Chili hot sauce
1 package Knorr Vegetable Soup Mix
1/4 cup flour
  • Preheat oven to 350 degrees.
  • Using a small food processor,  grind the Knorr soup mix into a fine dust.
  • Add the vegetable soup dust to the flour in a large plastic bag and mix well.
  • Dredge chicken breasts in soup and flour mixture.
  • In a large skillet over medium high heat, melt one half of the butter.
  • While that is melting, melt the remaining butter in a 2 cup measuring cup in the microwave.
  • Add the hot sauce to the measuring cup and heat an additional 20 seconds. Mix well. Set aside to cool.
  • In the skillet brown the chicken breasts on both sides until almost done. 
  • Spray a small cookie sheet with PURE.
  • Coat each piece of chicken with hot sauce mixture and lay on cookie sheet.
ITALIAN FARRO

small bag PEDON farro

2 tablespoons Frank’s Sweet Chili hot sauce
  • Bring a 2 quart pan of water to a boil.
  • Add the Farro and simmer, 10-12 minutes.
  • Drain thoroughly.
  • Add hot sauce and toss to coat.
  • Serve immediately.

GORGONZOLA GARLIC DIPPING SAUCE
1/4 cup gorgonzola crumbles
1/3 cup mayonnaise
3 cloves garlic
2 tablespoons buttermilk
salt and pepper to taste
  • In a small food processor, process the crumbles until finely ground.
  • Add garlic, mayonnaise, salt and pepper.  Mix until well blended.
  • Add buttermilk.  Add a bit more if you would like a thinner sauce.
We are looking for an avid foodie to host a couple of anecdotal/tutorial posts with pictures the 1st & 2nd Sundays of the month.   If you are interested, please leave a comment on this post and Martha or I will get back to you ASAP.

    Save Room for Dessert…Pecan Kringle

    We hosted my husband’s family Christmas party on Saturday night.  It was an appetizer potluck, with everyone contributing a favorite appetizer.  I decided to make mini muffalettas, along with a few desserts, one of which is today’s post.  There’s a New Orleans bakery that makes a Cajun Kringle, and it is outstanding!  I needed something a bit quicker, though, so I searched about in all of my magazines and cookbooks and came across this little wonder in a small publication by Land o’Lakes.  The taste is quite similar to the Cajun Kringle, so I think it’s fantastic, and best of all, the recipe makes two!  I did tweak it the recipe, as I used vanilla extract instead of maple, and I used my own brown sugar icing, but I’ll provide you with the Land o’Lakes icing, as well.  If you’re still working on your Christmas dessert menu,  this is a great recipe to try! 

    Pecan Kringle
    Pastry
    1 cup flour

    1/2 cup butter, slightly softened
    1/8 teaspoon salt
    2-4 tablespoons water
    Filling
    1 cup water
    1/2 cup butter
    1 teaspoon vanilla extract or 1 teaspoon maple extract
    1 cup flour
    3 large eggs
    Brown Sugar Icing
    1/2 cup butter
    1 cup brown sugar, packed
    1/4 cup heavy cream
    2 cups powdered sugar
    2 cups pecans, toasted & chopped
    1 teaspoon vanilla
    Land o’Lakes Glaze
    1 1/2 cups powdered sugar
    2 tablespoons butter, softened
    1 teaspoon maple extract
    2 tablespoons milk
    1/4 cup chopped pecans

    Pastry
    Heat oven to 350 degrees.
    Line a baking sheet with parchment and set aside.
    Combine flour and salt; using a pastry cutter, cut butter into flour, until mixture is crumbly.
    Stir in 2 tablespoons water to make a pastry that holds together when pressed, if necessary, add the remaining water, 1 teaspoons at a time until desired consistency is reached.
    Divide mixture in half, pressing each piece into a 12×3-inch rectangle about 3 inches apart on prepared baking sheet; set aside while making filling.
    Filling
    Combine 1 cup water and 1/2 cup butter in 2-quart saucepan.
    Cook until mixture comes to a boil and butter melts.
    Remove from heat and add in vanilla (or maple extract).
    Stir in 1 cup of flour.
    Return to stove over low heat.
    Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
    Beat in eggs, one at a time, with wire whisk or wooden spoon until smooth and glossy.
    Divide egg mixture between two pastry rectangles.
    Bake at 350 degrees for 55 minutes.
    Cool for 30 minutes – the topping will shrink as it cools, creating the custard filling.
    While pastry is cooling, make Brown Sugar Icing or Land o’Lakes glaze.
    Brown Sugar Icing
    Measure powdered sugar into a large bowl; set aside.
    Combine brown sugar and 1/2 cup of butter in a saucepan.
    Cook over medium heat, stirring constantly, until butter melts.
    Add cream and bring mixture to a boil.
    Remove from heat, stir in vanilla, and pour over the powdered sugar.
    Using a mixer, beat together for 3-4 minutes, then add pecans, beating an additional 30 seconds.
    Pour over pastries while still icing is warm.
    Allow icing to set before slicing.
    Land o’Lakes Glaze
    Combine all glaze ingredients in small bowl.
    Beat at low speed 1 minute.
    Beat at high speed until smooth and creamy, adding additional milk, 1 teaspoon at a time, until desired glazing consistency.
    Spread glaze over pastries.
    Sprinkle with nuts. 

    CHICKEN with VERDE SAUCE

    • Spray casserole dish with PURE
    • Lay chicken pieces in bottom.
    • Generously salt and pepper chicken.
    • Cover with Fire Roasted Salsa Verde
    • Place a generous dollop of sour cream on top of each chciken piece.
    • Cover with grated Monterey Jack cheese.
    • Sprinkle with diced tomatoes and chopped cilantro.
    • Bake 45 minutes at 350 degrees.

    Fire Roasted Salsa Verde 

    My Source for awesome homemade verde sauce =  Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at www.nibblemethis.com 
    His Source = Adapted from Steven Raichlen’s Planet Barbecue! 

    1 pound tomatillos, husks removed
    1 Serrano pepper
    1 jalapeno pepper
    1 Anaheim pepper
    1 large onion, peeled and sliced into thirds
    3 cloves garlic, peeled and skewered together with a toothpick
    ½ cup cilantro, chopped
    1 tablespoon bacon fat
    3 ounces chicken stock
    ½ teaspoon sugar
    Salt and pepper to taste

    • Get your grill cooking at about 450f. 
    • Place the peppers and tomatillos on and sear them until all sides are blackened. 
    • This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes. 
    • Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat. 
    • Skin, seed, and dice the peppers. 
    • Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor. 
    • Quarter the grilled onions. 
    • Place them all in a food processor and pulse them until you get a salsa like texture. 
    • Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring. 
    • Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together. 
    • Season with salt and pepper to your taste.

    Note: Chris is a wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at www.nibblemethis.com

    ARE YOU READY FOR SOME MORE FOOTBALL??

    Here at OUR KrAzY kitchen, we’re HUGE football fans!  Football season seems like it just started! and yet it is already way too many weeks old (where does the time go?) and that means it’s time for tailgating again, serious football food and game day buffets.  Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  

    Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!  We’ll host a big Superbowl party here at OUR KrAzY kitchen.
    It’s Tailgating Time!
    HOSTED BY: 
    Tamy at 3 sides of Crazy 
    Lyndsey at Tiny Skillet      
    Martha at Seaside Simplicity
    & THE TEAM at OUR KrAzY kitchen 

    Would you like to be a host of Tailgating Time too? 

    Leave us a comment here with your email, with Tamy at 3 Sides of Crazy or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food!

    ARE YOU READY FOR SOME MORE FOOTBALL??

    We’re HUGE football fans!  Football season seems like it just started! and yet it is already way too many weeks old (where does the time go?) and that means it’s time for tailgating again, serious football food and game day buffets.  Bring over your best appetizers and your biggest appetite and oh don’t forget the Brewskis to go with it all.  I like mine really cold please with a side of lime!

    Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!
    It’s Tailgating Time!
    HOSTED BY: 
    Tamy at 3 sides of Crazy 
    Lyndsey at Tiny Skillet      
    Martha at Seaside Simplicity
    & OUR KrAzY kitchen 

    Would you like to be a host of Tailgating Time too? 
    Leave me a comment here with your email, at OUR KrAzY kitchen or with Martha over at Seaside Simplicity so we can send you the code and add you to the host list – more exposure, more links, more football food!

    Granola: Make extra to give as a gift!

    Not only is granola super easy to make and fun to customize, it can also be a great gift! (Not that anyone still has shopping to do, I’m sure).
    The cookbook More With Less provides a great template for making your own granola.
    Step 1: Choose 7 cups of dry ingredients, including at least 2-3 cups of dry oats plus your choice of the following, and combine:
    • wheat germ
    • whole wheat f lour
    • wheat bran
    • wheat grits
    • cornmeal
    • soy flour, grits, or roasted beans
    • grape nuts
    • uncooked cereals
    • sunflower seeds
    • sesame seeds
    • pumpkin seeds
    • coconut
    • dry milk solids
    • nuts (chopped)
    • spices such as cinnamon, nutmeg
    Step 2: In a separate bowl, combine 1 C of liquids of your choice. Ideas:
    • honey
    • maple syrup
    • molasses
    • oil
    • brown sugar
    • oil
    • melted margarine
    • peanut oil
    • coconut oil
    • milk or cream
    Step 3: Mix well and bake in large greased baking pans at 300F for 30-60 minutes, stirring often.
    Step 4: Add dried fruit and nuts as desired. Or even chocolate chips!
    For more from-scratch recipes, visit my blog at http://thelocalcook.com

    MAGIC MIDDLES & HOLIDAY WREATHS

    I have been BAKING a ton of lately. When I stopped by to see Natalie and saw these cookies over at What’s for Supper which she had seen over at Recipe Girl I knew they were next on my list to make. Who doesn’t love chocolate and peanut butter? It’s hubby’s favorite combo. I experimented a little with caramels and marshmallows too.

    MAGIC IN THE MIDDLE
    DOUGH:
    1½ cups (6¼ ounces) unbleached all-purpose flour
    ½ cup (1½ ounces) unsweetened cocoa powder
    ½ tsp baking soda
    ¼ tsp salt
    ½ cup (3½ ounces) granulated sugar (plus extra for dipping)
    ½ cup (4 ounces) brown sugar, packed
    ½ cup (4 ounces or 1 stick) unsalted butter
    ¼ cup (2 3/8 ounces) smooth peanut butter
    1 tsp vanilla extract
    1 large egg

    FILLING:
    ¾ cup (7 1/8 ounces) smooth peanut butter
    ¾ cup (3 ounces) powdered sugar

    DIRECTIONS:

    • Preheat oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
    • Prepare dough: In a medium bowl, whisk together flour, cocoa, baking soda and salt. In another medium bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg, beating to combine, then stir in dry ingredients, blending well.
    • Prepare filling: In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into 26 one-inch balls.
    • Shape cookies: Break off about 1 Tbsp. of the dough, make an indentation in the center with your finger, and press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling.
    • Dip the top of each cookie in granulated sugar and place on prepared baking sheets about 2 inches apart. Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick.
    • Bake cookies for 9-11 minutes, until they’re set.
    • Remove them from the oven and cool on a rack.

    Yield: About 30 cookies

    Cooking Tips

    *These cookies freeze well. They would travel well too.



    My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the steps for her arrive just to see them. She always made them soooooooooo pretty and perfect!

    HOLIDAY WREATHS
    (these are better when they are made a few days ahead)
    30 large marshmallows (or 1 jar marshmallow cream)
    1/2 cup butter
    1 teaspoon vanilla
    2 teaspoon green food color
    3 1/2 cups cornflakes
    Red Hots

    • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
    • Gradually stir in cornflakes until well blended.
    • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
    • Decorate with red hots.
    • Let cool.
    • If your house is warm – chill in refrigerator until set.

    Fire Day Friday: Two Sides To Every Story

    It has been a wintry week here in Knoxville.


    After snow and highs below freezing for several days, last night we got hit with an ice storm too. The canopy over my outdoor kitchen was frozen solid and had icicles like this all the way around it.

    So naturally, I was cooking inside, right? Kind of.

    I still cooked my main course outside (Wood Fire Roasted Chicken Wings) after clearing an ice free path to our grills, but I wimped out and cooked my two side dishes inside.

    Easy Saffron Rice

    1 1/2 cups chicken stock
    1/4 tsp turmeric
    1/4 tsp saffron threads (don’t sweat it if you don’t have them)
    1/4 tsp red pepper flakes
    1 ea small clove garlic, minced
    1 1/2 tsp fish sauce
    1 cup jasmine rice
    1/4 cup frozen green peas

    Bring all ingredients except rice to a boil over medium high heat. Add rice and peas. Cook for 15-18 minutes (or until done according to rice package directions).

    Roasted Chickpeas

    1 can chickpeas (aka garbanzo beans), rinsed and drained
    1 Tbsp oil
    1/2 tsp kosher salt
    1/2 tsp garlic powder
    1 tsp Tony Chachere’s creole seasoning

    Toss beans in oil and seasonings. Roast for 30-40 minutes at 350f, stirring every 10 minutes.

    The chickpeas make for a great snack too! Kind of like “Corn Nuts” without the culinary guilt.

    FINISHING SALTS ~ 1ST CHOICE NOT LAST

    Need a gift for the cook in your life?  Consider giving a nice collection of Salt.
    There are numerous different varieties of salt and each contributes a different flavor to a dish.  The variances are subtle but they are there and to an educated palate the differences can be quite strikinG.
    On the list of salt that you can choose to use in your recipes iodized table salt should be the last edible choice, not the first.  The additives and iodine change the flavor and make it harsh and bitter.  What should you use?
    Some Currently Common Salt Varieties and Their Uses

    Kosher Salt

    Kosher salt is the perfect, all purpose salt. It is flavorful without being harsh and the larger crystals allow the flavor to be more distinct from the food. Kosher salt comes in two types of crystals, fine and coarse. The large surface area of the salt crystals allows kosher salt to season meat to perfection without over salting. Kosher salt can be used at the table as well as in cooking and baking. Some of the more common uses for kosher salt are:
    • Breads
    • Pretzels
    • Seasoning meat and poultry
    • Table salt

    Sea Salt

    Sea salt is another type of salt that has iodine. The difference between sea salt and regular table salt is that the iodine in the sea salt occurs naturally. There are hundreds of different brands of sea salt and all are made in much the same way and derived from an ocean or sea. Sea salt is harvested by channeling sea water into large bins made of pure clay. The water is allowed to evaporate leaving just the salt crystals. Since sea salt is not as refined as some of the other types it commonly contains minerals like:
    • Iron
    • Zinc
    • Calcium
    • Iodine
    • Potassium
    There are other trace minerals in sea salt as well. Sea salt has a delicate flavor and makes a good all purpose table salt. It normally comes in three grinds, from fine to course.

    Italian Sea Salt

    Italian sea salt is produced off the coast of Sicily. It is Interesting to note that the Italian sea salt has less sodium chloride than table salt.
    The salt is gathered in the same way as regular sea salt. Its delicate flavor lends itself best to use as a finishing salt, to be added once a dish is complete. It is wonderful in salads, on sliced sun ripe tomatoes
    with a little olive oil, or sprinkled on to meat just before serving.

    Celtic Sea Salt

    Celtic salt is harvested from the Atlantic Ocean off the coast of Brittany, France. The salt is harvested as it has been for centuries, with wooden rakes. Traditionally no metal is supposed to come in contact with the salt to maintain the purest and most delicate flavor.

    Grey Sea Salt

    Grey sea salt is a salt that is collected in the same way as Celtic sea salt and from the same area. It is a purplish gray color. This color comes from the inclusion of clay that is found in the salt flats where the salt is collected.
    Grey salt is one of the best quality finishing salts available. It is wonderful on salads, sprinkled on flavored butters, or used on vegetables.

    Fleur de Sel

    Literally “flower of the sea” Fleur de Sel salt is made up of salt crystals that form naturally on the surface of the salt evaporation ponds. These crystals must be harvested under specific conditions. Most Fleur de Sel comes from Guerande , France. The flavor is unusual and delicate. It is a finishing salt used in salads, vegetables and grilled meats as well as to top some desserts such as caramels.

    Black Salt

    Black salt has a sulfuric flavor and is used primarily in Indian cooking. The flavor is reminiscent of eggs and is sometimes used by vegans to add an eggy taste to salads and tofu dishes. In traditional Indian dishes it is used in fruit salads, chutneys, and raitas.
    Black salt is not a sea derived salt but is mined from the earth. It should not be used as an all purpose salt because of the flavor.

    Hawaiian Red Sea Salt

    Hawaiian Red salt is colored with natural iron oxide which imparts a subtle flavor to this salt. It is a finishing salt that is perfect for grilled meats. The iron oxide caused the salt to be any color from red to pink, depending on the amount of the mineral in the salt.

    Smoked Sea Salt

    Smoked sea salt is exactly that. It is sea salt that has been smoked in various ways to add an additional layer of flavor.

    Himalayan Pink Salt

    Although Himalayan Pink salt is harvested from the foothills of the Himalaya Mountains it is technically a sea salt. It is a marine fossil salt formed eons ago. It carries numerous trace minerals and is a delicious and beautiful finishing salt.

    aprons 3

    Save Room for Dessert…Christmas Cake

    I love fruitcake, in fact, I’ve always loved fruitcake, even as a kid.  Weird kid, I know.  Anyway, I’m not naive enough to believe that everyone loves fruitcake; I suppose it’s likely that more people dislike fruitcake than not.  However, this cake, which I’ve cleverly renamed as Christmas Cake, could possibly turn a fruitcake hater into, well, maybe not a fruitcake lover, but perhaps someone who likes fruitcake.  It’s chockful of big red raisins, dried cranberries, toasted pecans, and spiced with nutmeg, cinnamon, and cloves.  Everyone who takes a bite always says the same thing, “this tastes like Christmas!”  And, it does, it’s a wonderful cake.  The recipe is actually an adaptation of many war cake recipes that I found a few years ago when I was doing some research for a library program.  During war, items such as butter, milk, and eggs are rationed, so cakes from war times were made sans expensive ingredients.  All of the recipes I found contained shortening, some used brown sugar, others used granulated sugar, none of them had eggs or milk, but they all had nuts and raisins.  I’ve made many versions of the cake, and this is my favorite version thus far.  I use butter rather than shortening and granulated sugar instead of brown.  Dried cranberries have been added along with the raisins, and while walnuts were very common in the original recipes, I used pecans.  I also add an entire ground orange, which appeared in a few of the recipes, but not all.  I love the hint of citrus flavor.  For an impressive look, not to mention, truly over the top deliciousness, drizzle on a brown sugar glaze…drool-worthy.

    Christmas Cake
    2 cups water
    2 cups sugar
    1 cup unsalted butter
    1 navel orange, ground in food processor
    2 cups raisins
    2 cups dried cranberries
    2 teaspoons nutmeg
    2 teaspoons cinnamon
    2 teaspoons cloves
    1/8 teaspoon salt
    4 cups flour
    2 teaspoons baking soda
    2 cups pecans, toasted and chopped
    Brown sugar glaze, optional

    • In a large pot, combine water, sugar, butter, raisins, dried cranberries, nutmeg, cinnamon, cloves, and salt.  Bring to a boil, then lower to a simmer; continue to cook for 10 minutes.  Turn off heat, and allow mixture to cool to room temperature.
    • When mixture is cool, preheat oven to 325 degrees.
    • Butter & flour a Bundt pan and set aside.
    • Whisk flour and baking soda together.  Add to cooled mixture, mixing well.  Stir in pecans.
    • Pour into prepared pan and bake at 325 degrees for 75-90 minutes, or until a tester inserted comes out clean.
    • Allow to cool for 15 minutes in pan before inverting onto a dish.  Cool completely before drizzling with glaze or slicing.

    FRENCH ONION CHICKEN

    These were serious Dolly Parton chicken breasts that I found on sale.  I just didn’t realize HOW big they were until I opened the package today.  I made these tonight with bone in breasts, but next time will use boneless to make the meal easier for everyone.

    FRENCH ONION CHICKEN
    4 chicken breasts
    4 tablespoons butter
    4 slices bacon, diced and browned
    1 package Laura Scudder’s French onion dip mix
    2 tablespoons dehydrated red pepper
    1/3 cup flour
    1 large bunch green onions, sliced
    2 cups homemade chicken broth
    PURE
    1 cup sour cream

    • Rehydrate the dehydrated red pepper in chicken broth for an hour before beginning to cook.
    • In a large skillet melt butter.
    • Sift together the flour and Laura Scudder’s green onion dip mix into a large plastic bag.
    • One at a time dredge chicken in flour mixture coating well.
    • Brown chicken on both sides until crisp.
    • Using an electric skillet, spray with PURE.
    • Add browned chicken breasts.
    • Gently pour the broth mixture around the edges of the chicken. 
    • Top chicken pieces with green onions.
    • Set on 200 degrees and simmer for an hour.
    • Brown bacon and drain oil.
    • Remove chicken and keep warm.
    • Sprinkle the bacon over the chicken pieces.
    • Bring drippings to a boil and reduce to 1 cup.
    • Remove from heat and quickly whisk in sour cream for gravy.
    • Serve with mashed potatoes.