I don’t know if it’s because spring is almost here and our chicks will arrive soon, or because our ducks finally started laying eggs– but I just can’t stop making (bad) fowl-related jokes.
Chicken is the quintessential homesteader’s meat. You can raise chickens just about anywhere, you don’t need a lot of land, they are fairly simple to take care of, and they are easy-ish to butcher.
You know that chickens are a gateway animal into full-blown homesteading, right?
We are really excited to be raising our own meat birds this year. I am already dreaming of garden-herb roasted chicken, barbecued chicken, and pan-fried lemon chicken. We’ve already dabbled a little in chicken butchering, so we think we’ll be able to handle the 20 Red Rangers that are on their way to our homestead.
So, why is this called “Farmhouse-Chicken?”
Because it is made with things that any good farmhouse larder should have. I imagine that even 100 years ago, most homesteaders and farmers certainly had on hand a lot of onions and tomatoes. They also probably had a slab of curing bacon and a mason jar full of homemade mayo (made with farm fresh egg, of course).
This is not as much a recipe as it is an idea. It is simply chicken that is baked with a Dijon sauce and when it comes out of the oven it is loaded, or “smothered” with grass-fed cheddar, fried onions, bacon, and fresh tomatoes. It is practically a meal in itself. Add a simple green salad or steamed veggie and you’ve got dinner!
A few notes on equipment and ingredients…
I have these Chicago Metallic “Quarter Sheet” Pans and couldn’t love them more (affiliate). They fit perfectly in my sink, and are just the right size for baking two or three pieces of chicken.
Pastured chicken and high-quality, uncured bacon can be found here at: US Wellness Meats (affiliate).
The “sauce” that is baked on this chicken is a mixture of dijon mustard and mayonnaise. You can use store-bought or homemade mayonnaise. If you don’t like mayonnaise you can just use mustard, and if you don’t like mustard you can just use mayonnaise. Whew!
- 2 servings of chicken (we used boneless skinless breasts)
- ½ tsp sea salt
- ½ tsp fresh ground black pepper
- 2 tsp Dijon mustard
- 2 tsp mayonnaise
- 2oz grass-fed cheddar cheese, shredded (optional)
- 4 slices thick cut bacon
- 1 cup thinly sliced onion
- 1 medium-sized tomato, diced
- Preheat the oven to 350 degrees F. Make sure the chicken is of uniform thickness (pound it down if you need to). Place the chicken onto a baking pan and season with the salt and pepper. In a small bowl mix together the Dijon mustard and mayonnaise and then spread it evenly on the chicken. Bake for 25-30 minutes, or until cooked through.
- If using the cheddar, sprinkle it right onto the chicken as soon as it comes out of the oven; the residual heat will melt the cheese.
- In the meantime, fry the bacon in a heavy skillet until crisp. Remove the bacon from the pan and drain all but 1 Tbs of the drippings. Add the thinly sliced onion to the pan with bacon drippings and cook on medium heat for 10-15 minutes, or until onions are translucent and browning.
- Roughly chop the crisp bacon and prepare to assemble the chicken.
- Place a piece of chicken onto a plate and top with a portion of the fried onions, followed by the crumbled bacon, and then the fresh tomatoes. Garnish with fresh chives or parsley if desired.
This post is shared at: Farmgirl Friday #150, Old-Fashioned Friday #61, Real Food Friday #31, Homeacre Hop #63,
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