Chicken Wiggle (Skillet)

I’m blessed beyond measure! My passions are my spiritual growth in God, Family, Cooking for family and friends, photography, and an IC overcomer!

1950’s recipe from top page 150 of the cookbook “Favorite Recipes of Alabama Vocational Home Economics Teacher”.

Recipe submitted by Ethel F. Johnson, New Brockton High School, New Brockton, AL (located between Enterprise and Elba, AL / or Northwest of Enterprise)

So in a nutshell basically you cook the noodles and chicken and it all simmers for a few minutes in a mixture of the butter, Tabasco, and Worcester sauce that you've mixed in with the sautéed aromatics. (Onions, Pimento's, green peppers, and mushrooms.)

So I made it tonight for dinner. It’s good, but needs more flavor. The predominant flavors are Worcestershire pimentos and chicken. The sauce is made from butter and the chicken broth/ pasta water that’s added.

Next time I make it I’m going to
Iliad chicken breast that I cube and sear for a good chicken flavor. Then sauté my onions peppers and mushrooms to deglaze my pan where I seared my chicken. I’m going to also to add in Onion & garlic powder paprika.

Servings: 12

subheading: Review:

My childhood comfort food! You can use cooked shrimp for a quicker version. Simply make the roux with 2 tablespoons of butter instead of 4, and proceed as directed. Then add the cooked shrimp when you add the peas. I like to add a couple of dashes of liquid hot sauce as well, and garnish the dish with some chopped chives or even green onions.

subheading: CHICKEN WIGGLE (SKILLET):

subheading: Ingredients:

1 whole hen, cooked, and pulled from bone

1 stick (½ cup) Oleo or butter

2 medium onions, chopped

2 bell peppers, chopped

1 small can (8 oz) mushrooms or 1 cup fresh cooked mushrooms

1 small (7 oz) can pimientos, chopped

1 cup Or ½ bottle Worcestershire

1 Tbsp Tabasco sauce

1 lb. (16 oz) egg noodles, cooked in chicken broth

1 can (small) English peas

Cook the hen and cut in small pieces.

Cook egg noodles in chicken broth per package instructions. Drain then salt and pepper to taste. Reserve broth to add to noodles if desired.

Chop onions, peppers, mushrooms, and pimento’s.

To the skillet on medium heat, add the butter to melt and heat, then add the onions, pepper, mushrooms, and pimentos cooking until tender. Stir in the Worcestershire and Tabasco sauce to combine.

Combine the noodles, chopped chicken, onion / pepper mixture, English peas, enough broth for the desired consistency and bring to a boil. Reduce heat and let simmer for 3 to 5 minutes to reduce.

Servings: 12

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