| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 12 | Servings | |
INGREDIENTS
| 2 | Fryers; steamed, deboned, chopped | |
| 1/2 | c | Flour |
| 1/2 | c | Vegetable oil |
| 2 | lg | Onions; chopped fine |
| 1 | sm | Bell pepper; chopped |
| 1 | Clove garlic; minced | |
| 1 | cn | Golden mushroom soup |
| 1/2 | c | Chicken stock or water |
| Salt & pepper to taste | ||
| 2 | tb | Sherry |
| Green onions; chopped fine | ||
| Worcestershire sauce; optional | ||
| Accent; optional | ||
| Parsley; chopped fine | ||
| Lemon juice; optional |
INSTRUCTIONS
Prepare chicken; set aside. Combine oil and flour in a 2 cup saucepan -- a thick pot is better, a black iron pot is best. Place over medium heat; make a brown roux by cooking and stirring constantly until medium brown. Add onion; cook until onions are transparent; stir constantly. (Be careful not to let roux burn.) Add chicken stock or water, celery, bell pepper and garlic; turn fire low and cook, covered, 1/2 hour, stirring occasionally so sticking does not occur (add a little more chicken stock or water if needed). Add soup, salt and pepper; cook 1/2 hour more. Put chicken in a larger pot and pour sauce in with the chicken. Green onions and parsley may be added at this time. Cook 20 minutes more; correct seasoning. Keep covered while cooking. Add optional seasonings when correcting the seasoning. Place in chafing dish; or in small cocktail patty shells. add sherry. Serve on melba toast rounds rounds or in small cocktail patty shells. Note: May be used as a main dish served over rice or in large patty shells. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”