| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 1 | (3-lb) frying chicken cut into serving pieces | |
| Salt | ||
| Freshly ground black pepper | ||
| 4 | tb | Olive or vegetable oil |
| 1 1/2 | c | Chopped onions |
| 4 | tb | All-purpose flour |
| 2 | c | Chicken broth |
| 1 | lb | Mushrooms, sliced |
| 1/4 | c | Chopped parsley |
INSTRUCTIONS
PREHEAT OVEN TO 400F. Wash chicken pieces and pat dry. Season with salt and pepper. In large, heavy-bottomed skillet, heat oil over high heat and brown chicken pieces, turning when necessary. Adjust heat so that chicken browns quickly but does not burn. Transfer chicken to shallow casserole large enough to hold chicken in 1 layer. Add onions to skillet and cook, stirring frequently, about 5 minutes or until onions are soft and lightly colored. Stir in flour, mixing well with spoon. Pour in chicken broth and, stirring constantly, bring to a boil. Reduce heat and let it simmer 2-to-3 minutes. Pour sauce over chicken in casserole. Bake, covered tightly, about 20 minutes. Scatter mushrooms over chicken, re-cover and bake 10 minutes longer or until chicken is tender. Sprinkle parsley over top and serve. MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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