Prep 30 mins
Cook 8 hrs
A popular country-style dish in Ohio is chicken 'n' noodles over mashed potatoes. They serve this a lot at Amish restaurants, but I don't know if it is specifically Amish. Yes, we love our starches. =D I have tried to make it more healthful by substituting sliced summer squash in place of the noodles. I also cook it in a slow cooker so it is fairly simple to make. I find that if you slice zucchini or yellow squash lengthwise into 1/8" to 1/4" sticks, they kind of resemble noodles in texture, and since they don't have much more flavor than a noodle, they substitute in for noodles fairly well. I like to cut my sticks in half so they make a more manageable "noodle" on the fork. Note: mirepoix is a combination of chopped carrots, celery, and onion. Instead of making my own, I just buy it frozen.
- 1 cup mirepoix
- 1⁄2 large onion, chopped
- 4 chicken leg quarters, skin removed
- 3 cups chicken stock
- salt and pepper, to taste
- 2 zucchini, sliced into 1/4-inch sticks
- 2 yellow squash, sliced into 1/4-inch sticks
- 1⁄2 cup milk
- 4 cups mashed potatoes
- Layer the mirepoix and onion followed by the leg quarters, chicken stock, salt and pepper in a large slow cooker. Allow to cook on low for several hours (approximately 8).
- About an hour before the chicken is done, add the zucchini and yellow squash.
- When the chicken is done cooking, stir in 1/2 cup of milk.
- Serve over mashed potatoes.