Down home cooking

Country living. Almost everyone wants to do it, yet very few can. Long drives back and forth to work. Bad weather in the winter. And the bugs - skeeters big enough to carry off a small dog.

Yet I would move back the country in a heartbeat. In fact, I lived on a farm in Missouri for more than 13 years. I loved every second.

Living in the country has a slower pace that, like cooking, can bring families closer together.

So it was with great anticipation when I received an invitation to drive up into the hills of Browns Valley. Michelle McNeil and her hubby, Larry, recently finished building a beautiful home on top of a hill overlooking the Mid-Valley. I felt like I had come home again. Now that’s country living.

Michelle has volunteered for A Woman’s Friend counseling center in Marysville for more than two years. She is also very active in the community.

She also keeps busy landscaping her new home and tending her veggie and flower garden, so don’t blink or you might miss her.

Thankfully, she carved out some time in her schedule for a relaxing visit in her well-appointed kitchen. As Michelle began preparing her dish, I asked her why she chose to make sherry chicken with broccoli sprouts.

“It is just so easy to make and everywhere I take it, everyone loves it,” she said. “Whether it is for a luncheon at work, a carry-in dinner at church or just for a family dinner event, this recipe seems to bring a smile to everyone’s face and the casserole dish always comes back empty.”

After watching Michelle put her chicken dish together and smelling the wonderful aromas for all that time, I couldn’t wait for the first bite when it finally came out of the oven.

When it cooled just a bit, into my mouth it went - and yes, it was worth the wait. Not only is this recipe good for you, but it tastes incredible as well.

Michelle McNeil’s Sherry Chicken with broccoli Sprouts

Ingredients

• 8 chicken thighs, boneless, skinless or 4 to 6 chicken breasts

• 2 cups milk

• 2 cups flour

• 1 medium onion

• Olive oil

• 2 to 4 cloves garlic

• Vegetable oil

• 8 ounces sliced mushrooms

• Salt and pepper to taste

• 1 cube butter

• 1 cup white wine

• 4 to 6 whole potatoes

Putting it together

• In medium skillet at medium heat, coat bottom of pan with olive oil. Sauté chopped onions until soft. Make a well in the center of onions.

• Stir in chopped garlic and cook two minutes, then mix with onions to finish cooking. Take out and set aside.

• Add 1/4 cup butter or coat bottom of the same pan with olive oil.

• Add sliced mushrooms and sauté on medium heat until tender.

• Reserve mushrooms, onions and garlic for white sauce.

• Rinse chicken and pat dry.

• In large skillet at medium-high heat, coat bottom of pan with vegetable oil (vegetable oil browns hotter and quicker than olive oil).

• Flour, salt and pepper the chicken and place in hot skillet.

• Brown each side to a light golden brown. Place in center of Dutch oven.

White sauce

• Melt 1/4 cup of butter in same medium pan over low heat.

• Blend 4 tablespoons of flour, 1⁄2 teaspoons salt and dash of pepper.

• Stir and cook two minutes. Add 2 cups milk or 2 cups chicken broth, stirring constantly until mixture thickens and comes to a boil.

Add the reserved mushrooms, onions and garlic. Remove from heat. Stir and pour over chicken in Dutch oven. Pour 1 cup white cup wine over mushroom mixture.

• Place 4 to 6 whole potatoes in the Dutch oven between chicken pieces and gravy.

• Cover and bake at 350 degrees for one hour.

• Steamed broccoli or carrots make a colorful contrast to complete this dish.

• The sauce makes a great gravy for the baked potatoes.

Your Neighbors’ Favorite Recipe returns July 4 with another wonderful recipe. If you have a favorite recipe you would be willing to share, give me a call at 749-4720 or e-mail me at mreed@appealdemocrat.com. I would love to come to your home and meet you. Until then, hope to see you in your neighbors’ kitchen.