Chicken 'n' Summer Squash over Mashed Potatoes |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 8 |
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A popular country-style dish in Ohio is chicken 'n' noodles over mashed potatoes. They serve this a lot at Amish restaurants, but I don't know if it is specifically Amish. Yes, we love our starches. =D I have tried to make it more healthful by substituting sliced summer squash in place of the noodles. I also cook it in a slow cooker so it is fairly simple to make. I find that if you slice zucchini or yellow squash lengthwise into 1/8 to 1/4 sticks, they kind of resemble noodles in texture, and since they don't have much more flavor than a noodle, they substitute in for noodles fairly well. I like to cut my sticks in half so they make a more manageable noodle on the fork. Note: mirepoix is a combination of chopped carrots, celery, and onion. Instead of making my own, I just buy it frozen. Ingredients:
1 cup mirepoix |
1/2 large onion, chopped |
4 chicken leg quarters, skin removed |
3 cups chicken stock |
salt and pepper, to taste |
2 zucchini, sliced into 1/4-inch sticks |
2 yellow squash, sliced into 1/4-inch sticks |
1/2 cup milk |
4 cups mashed potatoes |
Directions:
1. Layer the mirepoix and onion followed by the leg quarters, chicken stock, salt and pepper in a large slow cooker. Allow to cook on low for several hours (approximately 8).
2. About an hour before the chicken is done, add the zucchini and yellow squash.
3. When the chicken is done cooking, stir in 1/2 cup of milk.
4. Serve over mashed potatoes.
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