Ada Brady'S Chicken With Pastry Strips
A comforting chicken dish featuring tender cut-up chicken simmered with pastry strips in flavorful broth, perfect for cozy family dinners and those who enjoy hearty, homemade meals.
Ingredients
Instructions
- Cook one cut-up chicken in a pot on the stove.
- Mix flour, margarine, and salt to make dough.
- Sprinkle cold water onto the dough and mix until it reaches the consistency of pie crust dough.
- Roll the dough thin with a rolling pin and cut into strips measuring 2 1/2 x 1 1/2 inches.
- Place the strips on a cookie sheet and freeze them.
- In boiling chicken broth, lift the cooked chicken out and set aside.
- Drop the frozen pastry strips into the boiling broth carefully to avoid burning, and shake the pot often without stirring too much.
- Do not add too many strips at once to prevent the broth from becoming too thick.
- Reduce heat to very low and cook slowly for 30 minutes, shaking the pot often.
- Return the chicken to the pot and let it stand for 20 minutes.
- Add a little black pepper and optional boiling water if needed to thin the broth.
- While cooking, add pats of butter for extra flavor.
- Serve hot and enjoy.
Tips & Substitutions
For a flakier pastry, ensure the margarine is cold and cut it into the flour quickly. If you don't have plain flour, you can substitute with all-purpose flour. To enhance flavor, consider seasoning the chicken with herbs like thyme or rosemary before cooking. If the dough is too sticky, add a bit more flour until it holds together without being tacky.
Serving Suggestions
Serve this dish hot with a sprinkle of fresh parsley on top for a pop of color. It pairs beautifully with a side of steamed vegetables or a simple salad. For a complete meal, consider serving it alongside American recipes like American Macaroni And Cheese for a comforting dinner.
Storage & Reheating
To store leftovers, let the chicken and broth cool completely before transferring to an airtight container. Refrigerate for up to 3 days. To reheat, place the chicken and broth in a pot over medium heat until warmed through, adding a bit of water if the broth has thickened.
Nutrition & Diet Analysis (per serving)
Each serving of Ada Brady'S Chicken With Pastry Strips contains roughly 106 calories, with 5g protein, 20g carbohydrates, and 1g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 640mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken for this recipe?
Yes, skinless chicken can be used; however, it may not impart as much flavor to the broth. For a richer taste, consider browning the chicken in a little oil before adding it to the pot.
What can I do if I don't have margarine?
You can substitute margarine with butter or a plant-based spread. Both options will work well in the dough, but using butter will give a richer flavor.
How do I make the broth thicker?
If you prefer a thicker broth, you can blend a portion of the cooked pastry strips with the broth before returning the chicken. Another option is to add a cornstarch slurry to thicken it further.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).