Best Shaker Chicken Recipes

SHAKER STYLE GRILLED CHICKEN THIGHS

Steps:

• Whisk together vinegar, oil, and salt. Stir in garlic and shallots. Place chicken pieces in a zip top bag and pour in marinade. Refrigerate for at least 20 minutes to 3 hours.
• Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.
• Let rest briefly before serving.

SHAKER FRIED CHICKEN

Steps:

• Mix flour and salt and pepper in a plastic (Ziploc) bag.
• Add chicken pieces, and shake until coated.
• Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides.
• Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up.
• Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.

SHAKER-STYLE CHICKEN POT PIE

Steps:

• For the crust: Whisk together the flour and salt in a large mixing bowl. Add the butter and cream cheese and toss to coat with the flour. Using a pastry blender, two knives or your fingertips, work the fat into the flour until the mixture looks like moist cornmeal. Sprinkle in the water, a tablespoon at a time, gently working the mixture into a shaggy dough that just comes together when pinched. Gather the dough into a ball, then divide it in half and form into two disks. Wrap each disk in plastic and refrigerate for at least 20 minutes.
• For the filling: Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté until translucent, about 4 minutes. Add the potatoes and continue to cook, stirring occasionally, until the potatoes have softened, about 10 minutes. Add the green beans and bell peppers; cook for another 2 minutes. Transfer to a large bowl with the chicken pieces and set aside.
• In a saucepan, melt the butter over medium heat and whisk in the flour. Continue whisking over low heat for 2 to 3 minutes (it's OK if the roux colors -- I like the nutty flavor), and then add the cream, milk and vermouth. Continue stirring over medium heat until the mixture thickens, about 15 minutes. Remove from the heat and stir in the Parmesan, thyme and lemon zest. Season with salt and pepper, then pour the roux over the chicken-vegetable mixture. Stir to combine. Cover with plastic wrap and refrigerate until cool.
• Roll out one of the disks of dough into a rough 12-inch round. Line a 9-inch pie plate with the dough so that it overhangs the edge by about 1/2 inch. Dock the dough in the pie pan by pricking the bottom with the tines of a fork. Add the filling to the lined pie plate. Roll out the second disk of dough into a 10-inch round and top the pie. Crimp the edges to seal. Cut slits in the top of the pie to vent. Place in the freezer until the crust feels frozen, 10 to 15 minutes. (At this point, the pie can be wrapped in plastic and then foil and frozen for up to a month. See Cook's Note for baking instructions.)
• Preheat the oven to 375 degrees F. Brush the pot pie with egg wash, place on a baking sheet and transfer to the oven. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes.

SHAKER TAVERN DIJONNAISE RANCH CHICKEN AND PASTA

Steps:

• Mix the ranch dressing and mustard; set aside.
• Pound the chicken evenly and cut into strips. Toss on garlic and pepper to taste. Saute chicken in the butter until brown and cooked through.
• Add the wine. Stir and cook over medium heat for 5 minutes. Stir in ranch and mustard mixture, heating thoroughly.
• Stir in the pasta. Serve with a sprinkling of the Parmesan cheese on top.

SHAKER CHICKEN

Steps:

• Season the chicken with salt and pepper.
• Melt butter in a large saucepan, add the chicken and saute until browned on all sides.
• Remove from the heat, lift out the chicken with a slotted spoon, and set aside.
• Quarter and peel the apples, then core and slice them.
• Return the casserole to the heat and add the apples, sugar, spice 2 cups stock, and the bay leaves.
• Simmer for 15 minutes, stirring the apples frequently.
• Return the chicken to the pan, cover and simmer for 30 minutes or until tender, adding more stock if necessary.
• Add the cream and heat through, then taste the sauce for seasoning.
• Serve hot, garnished with apple slices.

SHAKER FRIED CHICKEN

Steps:

• Wash and dry chickens. Cut into 16 pieces. Mix herbs with melted butter and coat chicken thoroughly. Let stand at room temperature for 1 hour. Mix salt and pepper with flour and dredge chicken in this to coat thoroughly. In a Dutch oven, over moderate heat, melt 2 tablespoons butter and add bacon drippings. Add coated chicken and cook to brown well. Pour cream over and let simmer, covered, for 20 minutes. Garnish with watercress and serve with a green salad.