| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Vegetables |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Buttermilk baking mix |
| 2 1/4 |
lb |
Frying chickens; cut up |
| 1 |
tb |
Plus 1 tsp. vegetable oil |
| 7 |
oz |
Condensed cream of chicken soup |
| 3/4 |
c |
Plus 1 Tbs. water |
| 2 |
|
Carrots; sliced |
| 3/4 |
|
Onion; sliced |
| 1/4 |
c |
Plus 3 Tbs. milk |
INSTRUCTIONS
Prep: 15 min, Cook: 45 min.
Combine 1/4 cup plus 3 Tbs. baking mix and salt and pepper to taste in a
shallow bowl. Coat chicken with mixture. Heat oil in a Dutch oven over
medium high heat. Sauté chicken, in batches if necessary, until browned on
all sides. Remove chicken and discard fat. Stir soup, water, carrots and
onion into Dutch oven. Place chicken, skin sides up, on soup mixture. Cover
and bring to a boil. Reduce heat to low and simmer 40 minutes. Combine
remaining baking mix and milk in a bowl until a soft dough forms. Drop
dough by spoonfuls into simmering mixture. Simmer uncovered 10 minutes.
Cover and simmer 10 minutes more.
Per serving: calories 803, fat 17.2g, 20% calories from fat, cholesterol
186mg, protein 67.3g, carbohydrates 89.7g, fiber 4.1g, sodium 1548mg.
Posted to brand-name-recipes by Whimsey Stephens <whimsey@mindspring.com>
on Feb 05, 1998
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