Browned Chicken Fricassee With Mushroom Sauce |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Very tender and delicious, this chicken recipe comes from the Mississippi Valley chapter of the United States regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 (4 lb) whole chickens, cut into serving portions |
1 1/2 quarts water |
1 slice onion |
2 carrots, peeled and sliced |
1 stalk celery, sliced |
salt and pepper |
1/4 cup flour |
butter |
2 tablespoons butter or 2 tablespoons chicken fat |
2 tablespoons flour |
2 cups chicken stock |
1 (10 1/4 ounce) can cream of mushroom soup |
salt and pepper, to taste |
Directions:
1. Place chicken in a large pot; add vegetables, seasonings and water, bring to a boil and simmer until tender (about two hours).
2. Remove meat and drain very well; reserve stock.
3. Roll pieces of chicken in flour to which salt and pepper have been added.
4. Saute in butter until golden.
5. Arrange chicken on a serving platter and pour hot mushroom sauce over the top.
6. For the mushroom sauce: heat the fat in the pan in which chicken was browned.
7. Add flour and blend.
8. Add chicken stock gradually, stirring constantly and cook until thickened.
9. Add soup and adjust seasoning.
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