| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Fryer; cut in pieces |
| 2 |
lg |
Potatoes; pared, cubed |
| 2 |
|
Onions; finely chopped |
| 1 |
cn |
(small) mushroom stem & pieces |
| 1 |
cn |
Petit pois peas w/liquid |
INSTRUCTIONS
Brown chicken and onions in a l3x9 inch pan with margarine in a preheated
350 degree oven for 1 hour, 15 minutes. Par boil potatoes; add to chicken;
add other ingredients. Continue cooking another 45 minutes or until well
browned. Serves 4. Serve with a green salad and French bread.
Variation; Delicious when shrimp are substituted for chicken.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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