Recipe(tried): Sunday Dinner at Our House - Drunken Chicken, Macaroni and Cheese with Wine, Sweet Tea with Lemon, German Upside Down Cake

Hey, y'all! I am sure that it is hot everywhere today, but it is especially hot in Alabama! Today for lunch we had:

Drunken Chicken (recipe follows)
Macaroni and Cheese with Wine
Cream 40 Peas
Berry Salad
CLAUSSEN Pickles
Aunt Nellie's Pickled Beets
Crescent Rolls
Sweet Tea with Lemon
German Chocolate Upside Down Cake

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I've posted all of the recipes here before except for the Drunken Chicken. I am also including a recipe for easy chicken broth. We may have Mama's Chicken and Dumplings tomorrow night for supper!

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DRUNKEN CHICKEN

1 Tbsp. flour
1 large yellow pepper, sliced thinly
6 to 7 small carrots, peeled and chopped
1 bunch green onions, chopped
2 Tbsp. minced garlic
4 to 5 chicken breasts, bone in with skin off (save skin)
1/4 cup chopped parsley
4 sprigs rosemary
3 sprigs thyme
Seasoned salt, pepper, and poultry seasoning
1 cup white wine

In a large, plastic cooking bag, place 1 Tbsp. flour. Shake the flour in the bag. Add the vegetables. Place chicken on top of the vegetables. Place parsley, rosemary, and thyme on top of chicken. Sprinkle with salt, pepper, and poultry seasoning. Pour 1 cup white wine in the bag.

Place in a 350 degree oven and cook for 45-50 minutes or until chicken is done. Remove the pan from the oven and let rest for 15 minutes.

Remove the chicken from the bag leaving all of the vegetables and herbs in the bag.

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EASY CHICKEN BROTH

After the meal, remove any meat from the leftover chicken and put in a large Zip-Loc Bag. Place all chicken bones, skin, vegetables, and herbs in a large roaster. Put in:
2 large onions, sliced
1 bell pepper, sliced
2 Tbsp. garlic, minced
6 to 7 carrots
salt, pepper, and seasoning salt

Cover with cold water and bring to a boil. Simmer this mixture for 2-3 hours.

Strain the liquid from the roaster and throw all of the bones, skin, and vegetables away. Put stock into the refrigerator until ready to use. If you aren't planning on using it within 2 days, freeze the broth.

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MAMA'S CHICKEN AND DUMPLINGS

Place homemade broth into a large pot. If there isn't enough to almost fill the large pot, put 2-3 cans of prepared chicken broth in with the homemade stock. Bring to a boil. Check seasoning to see if more salt and pepper is needed.

Break frozen dumplings into the hot broth. When all of the dumplings have been placed into the pot, bring the temperature down to a simmer. Cook the dumplings for 35-40 minutes.

Chop the chicken breasts into bite-sized pieces. Put into the pot during the last 10-15 minutes of cooking.

Serve in soup bowls with plenty of black pepper.

Happy cooking, everyone!