Belgian Fried Chicken

 We're all moved! We moved exactly a month ago. A lot has happened. We went through a pretty bad flood just before we moved. Bob's car got flooded. Our insurance totaled it. Ten days later, we were fully moved out of the RV park. Good riddance to the drama and other nonsense. It's so peaceful up here and we're thoroughly enjoying it.
Here are some of the flood photos. We are sitting up on a bluff, 260 feet above a creek. I don't ever have to worry about going through a flood, like this, again. 

The water came up and receded all within an 18 hour time frame. I have never went through anything like that before and I hope I never go through anything like that again.

 
I'm not going to miss this at all. Nope. Never again.

Now, without further adieu, coming to you from Kelpie Kapers Farm, I bring you one of our most favorite chicken recipes called Belgian Fried Chicken.
First off, this is not a diet friendly recipe. If you're looking for something healthy, you'll want to cruise on past. We don't eat this all that often, maybe 2 or 3 times per year. If you can use decadent to describe a chicken dish, this one would fit the bill. 

First off, there's not really any measurements for this recipe. The only thing I really measure, and it's haphazard at that, is the butter. I just use 1/2 a stick of unsalted butter and it doesn't matter how many pieces of chicken I plan on making. Just know that you're going to be frying chicken, over a low heat, for a long time, in butter.
Do I have your attention yet?

You simply salt and pepper your chicken pieces generously. Then you shake in plain ol' flour. Don't add anything to it, just leave it plain.
You won't believe how tasty this is with such minimal seasoning. There's no herbs or spices in this besides salt and pepper. None. Nada. Zip. Zilch.

This is why I call this "Belgian" fried chicken. This is a sliced up Belgian endive. If you don't want to use an endive, you could slice up some mushrooms or whatever vegetable you like. I've done this with just onions and parsley and it was delicious.

After the chicken browns, slowly, over low heat, for 15 minutes on each side (a total of 30 minutes), covered, you scatter the endive around the pan, put the lid on and let it go for another 15 minutes. So, yes, 45 minutes being fried in butter. 

The endive cooks way down and the chicken gets really brown. This is when it gets hit with the zest and juice of 1 lemon. So, now, it's being fried in lemon butter. Let that cook for just a few minutes. And pour in roughly 1/4 to 1/3 of a cup of heavy cream, depending on how many chicken pieces you're making. 

Delicious!

Belgian Fried Chicken
*serves 2

4 pieces of bone-in, skin-on chicken
1/2 cup flour
Salt & pepper, to taste
1/4 cup unsalted butter
Zest and juice of 1 lemon
1 Belgian endive sliced
1/4 cup heavy cream

Salt and pepper the chicken pieces generously. Coat each piece in plain white flour.
Melt butter in a heavy skillet over medium-low heat. Fry the chicken, in the butter, for 15 minutes, covered. Turn the chicken over, cover, and fry another 15 minutes. Add endive, cover, fry for another 15 minutes. Add lemon juice and zest and cook for 3-5 minutes more. Add heavy cream and flip the chicken pieces around so that they are coated in the sauce and the heavy cream mixes in.

I turned these into bowls with rice and boiled asparagus. Bob really enjoyed these. He gets his final set of impressions tomorrow, so, hopefully, I can make something crunchy for dinner soon. Korean Honey Butter Chicken is on the top of my list!
Anyhow, if you need some comfort food, this Belgian Fried Chicken will fit that ticket, for sure.
Enjoy!