So today I’m going to show you how to make my entire family’s favorite dinner. My Oma (which means grandmother in German) taught my mother this recipe and I learned it from my mother. It’s called Dutch Chicken. It’s essentially just fried chicken but at the end you pour water over it and it makes excellent gravy and if you’ve never had it it’s impossible for me to explain how delicious this turns out every time.
So first you want to wash your chicken, I’m using 4 thighs for this batch, and then lightly flower them. I add a little pepper to the flower to add a little extra flavor.
Then melt 1/4 stick of butter in a pan and add about 1/8 of a cup of canola or vegetable oil over medium heat. The butter and the canola mix nicely so it gives the chicks a buttery flavor without being too heart clogging. Once the pan is nice and hot add the chicken. Basically you fry the chicken exact ally like you would cook regular fried chicken, but it’s ok to get it really really dark and almost burned. This adds a lot of flavor. The darker you get the chicken without actually burning it the better flavor your end result will have. It usually takes about 20 minutes to get mine nice and dark.
Once you get the chicken to where it’s almost burned nicely on all sides take a glass of water and pour a little bit of water on top of one piece of chicken, and be careful not to splash. Also once you pour that first cup of water in you are going to want to step back because the
oil is going to go crazy, but it’ll die down in a minute and you can at that point pour a little more water onto another piece, this process is called bruising the chicken. Continue pouring water in slowly until you’ve added about 1 cup of water.
Then wait for the gravy to start bubbling and turn the burner down to low and put the lid on but leave it cracked a little so it doesn’t boil over. At this point you can leave it alone but check on it every ten minutes for about 30 minutes and move it around or add a little extra water if you need and just make sure the chicken doesn’t stick to the bottom. Once the 30 minutes are up the chicken is done and it should be extremely tender. The gravy is one of the best parts of this dish, I usually pour it over mashed potatoes and le sueur peas.
I hope you enjoyed this recipe, as my family has for generations.
By Cody Childress