Sesame Seed Chicken with Broccoli Crumb Casserole and Stove Top Dressing
I figure it is still barely Friday here in Arizona, so I’m legally posting a recipe for Ann Kroeker’s site Food on Fridays. While I await a letter from my youngest son who is in Navy Boot Camp, I thought I might include one of his favorite recipes that I made while he was still home. Yes, this one is chicken. If you know our family, you know we eat a lot of chicken, and it’s a standing joke in our family that if our sons’ fiances serve chicken–the wedding is off! However, certain chicken dishes were looked forward to at our home. One of them was Sesame Chicken. Besides the flavor that soaked into the chicken during its cooking, the juices on the bottom of the roasting pan (Corning Ware in our case), turned crispy and made for scrapings after the meals. The boys would vie for who would get the tasty browned morsels in the bottom of the pan. When the weather begins to cool down, I hope you’ll try this simple but tasty recipe for your family.
taken from the American Heart Association Cookbook
Ballantine Books, New York
adapted by Janis Van Keuren
2 TBLS of butter
2 TBLS of oil
About 3 pounds of chicken pieces
1 large scoop of flour seasoned with paprika, salt, and pepper to taste
1/4 C sesame seeds
3 TBLS of minced green onions
1/2 C white wine
Heat oven to 375 degrees. Melt butter with oil in the baking pan.
In the meantime, put the flour and seasonings in a storage bag. Shake each individual piece of chicken in the seasoned flour. Roll pieces in the melted oil in the bottom of the baking pan and place them skin side down or face down for the side you will want facing up when you serve it. Leave room between the pieces.
Sprinkle with half of the lemon juice and half of the sesame seeds. Bake 30 minutes. Turn chicken and sprinkle with the rest of the lemon juice, the sesame seeds and the minced onions. Pour wine gently over the chicken pieces and cook for 30 to 45 minutes longer. (45 minutes yields those crispy morsels in the bottom of the pan)