| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | Casseroles, Main dish, Poultry | 6 | Servings |
INGREDIENTS
| 2 | Chickens–breasts, thighs, & Drumsticks from both | |
| Flour, salt, & pepper mixed | ||
| Ginger to taste | ||
| 6 | Carrots, peeled & quartered | |
| 4 | tb | Margarine |
| 2 | tb | Flour |
| 1 | c | Water |
| 1 | cn | (10-3/4) beef bouillon |
| 1 | tb | Catsup |
| 1 | tb | Worscestershire sauce |
| 2 | Bay leaves | |
| 6 | Small, peeled onions | |
| 6 | Potatoes, peeled & quartered | |
| 8 | oz | Mushrooms, sauteed |
| 1 | (8 oz) can english peas |
INSTRUCTIONS
Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6 SOURCE: Lone Star Legacy Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 13:33:12 -0500 From: Eileen & Bob Holze <beck4@ASAN.COM>
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