Saturday Share: Recipe, Chicken Continental

Today I'm sharing an old recipe from my mom's generation. Chicken was usually a Sunday dinner dish back then.

This chicken dish, served over rice, is easy to make, and it's really delicious. However, I'll warn you this is from the era when no one was concerned with fat content or calories.

I don't know that this is necessarily "continental" cuisine. *LOL*

I think whoever named it must have thought that adjective made it sound sophisticated and raised a chicken Sunday dinner to something special.

Chicken Continental

  • 2 1/2 to 3 pounds of mixed chicken pieces (thighs, legs, breasts, etc.)
  • juice of 1 lemon
  • 1/2 cup of all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon of black pepper
  • 1/4 cup butter
  • 1 small clove garlic, sliced in half lengthwise
  • 2 tablespoons finely minced onion
  • 1 tablespoon of all purpose flour
  • 1 cup sour cream
  • finely minced fresh parsley
  1. Wash the chicken pieces in cold running water and pat them dry.
  2. Sprinkle the chicken with the lemon juice.
  3. Combine the 1/2 cup of all purpose flour, salt, and black pepper. Dredge the chicken in the flour mixture and set on a plate.
  4. Melt butter in a Dutch oven or heavy skillet. When the butter is hot but not at the smoke stage, add the chicken so that there is space between each piece. You want the chicken to brown, not steam because the pan is overcrowded. If necessary, add more butter.
  5. When brown on all sides, remove and place in a baking dish.
  6. Add the cut garlic clove and the onion to the pan drippings. Cook and stir until the onion is translucent, but don't let them brown.
  7. Remove the garlic clove, blend in the 1 tablespoon of floour. Add the sour cream and cook on medium heat until the sauce is smooth and thick.
  8. Pour the sauce over the chicken and cover the baking dish with a lid or foil.
  9. Bake at 325 degrees F. about 1 hour, or until the dark meat pieces and/or the thick pieces are fork tender.
  10. Sprinkle with fresh parsley and serve with rice. Serve immediately.
  11. Serves 5-6.
Takeaway Truth

I don't know if old recipes are delicious because of the full-fat ingredients, or if it's the memory of eating meals our mothers and grandmothers cooked.

I do know that I made Chicken Continental recently, and it was a hit.

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