Turns out Foolproof Chicken isn’t completely foolproof. Assuming that it would be was a foolish mistake.
Hubby Bryan and I decided to make the recipe from “Mixing & Musing” that I included in my April Fool’s blog. We utilized a wild rice blend from the new bulk containers in the new Hy-Vee store, mixed it up with the required ingredients and refrigerated the mixture for a good part of the day.
Bryan threw the dish in the oven when he got home from work and I was at my yoga class.
And baked some more.
Yet the rice mixture remained a soupy mess in the bottom of the dish.
Finally, in order to make it edible, we mixed in some instant brown rice, and eventually were able to eat the chicken, which had turned quite dry. The rice remained somewhat crunchy.
And by the time we got to eat this disappointing dinner, it was about 8 p.m.
Not sure if the rice was at fault or the recipe itself. It might have too much liquid for the amount of rice.
But it’s not a recipe that I’m likely to make again.
In lieu of that recipe, I offer another for a chicken dish that I know is tested and true. This one does live up to its name.
Cut 1 frying chicken into pieces (or use all chicken breasts instead). Combine ½ cup flour, ½ teaspoon salt, 1/8 teaspoon pepper, ½ teaspoon paprika, and ¼ teaspoon dry mustard. Coat chicken pieces with this mixture and set aside.
Dice 4 slices bacon and cook in skillet until crisp. Drain on paper towel and crumble.
Brown chicken well in fat remaining in skillet. Arrange in casserole dish that has been coated with cooking spray. Sprinkle bacon over top.
Chop ½ medium green (or red) pepper and ½ medium onion and add to fat remaining in skillet. Sauté 5 minutes, scraping up all the brown bits. Stir in 1 can cream of chicken soup. Bring to a boil.
Pour soup mixture over chicken. Bake at 350 degrees for 1 hour.