| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup |
8 |
Servings |
INGREDIENTS
| 1 |
|
(3-4 pound) stewing chicken |
|
|
Salt and pepper |
| 1/2 |
c |
Shortening |
| 3 |
tb |
All-purpose flour |
| 2 |
c |
Chopped onions |
| 1/2 |
c |
Chopped celery |
| 1/2 |
c |
Chopped green peppers |
| 2 |
c |
Water |
| 1 |
cn |
(4-oz) mushrooms |
| 1/4 |
c |
Chopped onion tops or shallots |
| 2 |
tb |
Chopped parsley |
|
|
Cooked rice |
|
8 |
servings. |
INSTRUCTIONS
Disjoint chicken; salt and pepper the pieces. Brown quickly in the
shortening, and remove chicken after browning. Add flour to shortening and
brown. Add onions, celery, and peppers; cook slowly until tender. Return
chicken to pan. Add water and mushrooms. Cover, and simmer for about 2-1/2
to 3 hours. Add onion tops or shallots about 10 minutes before done. Add
parsley 5 minutes before removing from heat. Serve with cooked rice. Yield:
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“When God ordains, He sustains.”