Sunday Chicken

Sunday Chicken is an old recipe from Peg Bracken's "I Hate To Cook Book". It was first printed September 1960. I seem to make it every September. I should call it September Chicken. It's a good dinner to have when there's a little bit of Fall in the air and you want to walk into the house and smell something yummy in the oven.

This is my original copy. It was 50 cents in the late 60's.

Well worn pages show my notes and checks on the recipes I have tried.

Here are the ingredients.

Put it into a 9X13 baking dish

I usually prepare it sometime during the day when I have time. I then cover and refrigerate to bake later.

Serve it over plain or Raisin Rice. Chutney is the classic condiment. 

SUNDAY CHICKEN

2 T butter

3 t curry powder

1 apple, chopped

1 onion, chopped

1 can cream of mushroom soup

1 C half&half or cream (don't cheat and use milk; the cream makes a lot of difference)

2-1/2 to 3 lb chicken, cut up or any 6-8 pieces of chicken (I skin it)

salt, pepper, paprika

Melt the butter in a saucepan and saute the chopped onion and apple with the curry powder until tender.

Stir in the soup and cream. Place the chicken pieces into a buttered 9X13 dish. Sprinkle the chicken with 

salt, pepper and paprika. Pour the sauce over it . Bake uncovered @350 for 1-1/2 hours.  

RAISIN RICE  

1-1/2C rice

3 C water

1 t salt

Bring ingredients to a boil covered then reduce to low and cook until the water is absorbed, about 20 minutes. Fluff with a fork add a pat of butter if desired. It's always a 2 to 1 ratio, water to rice. Easy to remember. 1 C rice to 2 C water.

While the rice cooks;

2 T butter

1/4 C onion, thinly sliced

1/4 C slivered almonds

1/4 C raisins

Saute the onions and almonds in butter until they are a gentle brown. Then add the raisins, heat thoroughly. When the rice is done mix everything together. Taste to see if it needs more salt.

Good with anything curried.

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