The Moravian Church is one of the world’s oldest Protestant denominations. It has roots in central Europe in what is now part of the Czech Republic. Early Moravian immigrants to America began arriving with their baking traditions in 1735 Pennsylvania to escape persecution by governments and state churches in Europe.
Most accounts credit the Moravians, who founded the town of Salem, North Carolina in 1766, as being the originators of Moravian Chicken in the United States. They began preparing and sharing meat pies which were a staple of their diet in Europe.
This recipe is an alteration of the traditional Moravian Chicken Pie. The pie has no vegetables, so that is the biggest difference.
The problem was that I wasn’t sure really how to serve this dish.
Adding the boiling water gives the dish a very soup like feel. But the noodles feel like it could be served that way.
I ended up serving it with a little of the broth in the bottom. My daughter added more broth to hers and had a chicken soup dish.
However you serve it, it does taste good!
MORAVIAN CHICKEN
1 Fryer Chicken
1 Tablespoon Salt
1 Quart Boiling Water
3 Celery Leaves
1 Medium Carrot
1 Medium Onion, Cut in Half
1 Bay Leaf
1 Red Pepper Pod
1 Pound Whole Green Beans
4 Ounces Medium Noodles
Cut chicken into serving portions. Place in a kettle with a tight fitting lid. Add salt and then cover with water. Add celery leaves, carrot, onion, bay leaf, and pepper. Cover and simmer for 2 hours. Remove bay leaf during the last 30 minutes. Add beans and cook 20 minutes. Add noodles, continue cooking 10 minutes longer.
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