Tom Sweeney - grace grits and gardening

Hey, hey it’s been a while since I made a recipe from Keiser’s Kitchen vintage cookbook, but today I present Company Chicken (originally submitted by C.W. Bell). Since I have company staying for a week in my guest quarters, how could any other recipe be more perfect? Unless it was called Tom Sweeney Chicken because Tom Sweeney is the writer-friend holed up writing in our guest quarters.

In case you haven’t been following along, click HERE for my post about the origins of the charming Keiser’s Kitchen cookbook along with a picture of me wearing lots of Aqua Net and a cardboard crown. (Other recipes I’ve tested from the same simple cookbook are linked below along with pictures of my guest quarters that I may or may not occasionally rent out.)

The chicken was falling off the bone tender and flavorful. My company liked it and if he didn’t, I have no doubt he’d let me know. He’s from the Northeast.

Here’s the recipe. So easy!

Check out the purple mimeograph ink:) And yes, there are vintage stains on this page so obviously my mother made this recipe once upon a time.

Company Chicken

Print Recipe

Ingredients

1 frier 2 to 2.5 lbs, cut in half (I used a Tyson chicken because this is Tyson country!)
2 Tablespoons butter
1 Tablespoon lemon juice
salt
paprika
cornstarch
2 Tablespoons sliced almonds

Instructions

Place chicken, skin side up, in shallow pan. Add butter, lemon juice, salt and paprika (I used smoked paprika). Cover tightly with foil and place in 325 degree oven. Cook about 1.5 hours or until done.
Pour off broth and thicken with corn starch. Add 2 tablespoons of sliced almonds, pour over chicken, increase heat and brown.