| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cyberealm, Mom’s best, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Stewing chicken |
| 3 |
c |
Water |
| 1 |
|
Large onion, chopped |
| 4 |
|
Whole black peppercorns |
|
|
Salt |
| 1/2 |
c |
Celery, chopped |
| 1 |
tb |
Parsley, finely chopped |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Flour |
| 1 |
pk |
Frozen peas, 10 oz |
| 1/2 |
c |
Milk |
|
|
Juice and rind of 1 lemon |
|
|
Pepper to taste |
|
|
Hot rice, mashed potatoes or |
|
|
Noodles |
INSTRUCTIONS
Disjoint chicken and cook in pressure cooker for 15-20
minutes along with parsley, bayleaf, onion, salt,
peppercorns, and celery. If you don't have a pressure
cooker, you can use any large pot, and cook as long as
necessary over medium heat until chicken is very
tender. Remove chicken, drain, and slice off meat,
removing all skin. Do not discard stock. Keep chicken
warm. Skim fat from the stock, and reserve 1 cup.
In a heavy skillet, heat oil. Stir in flour, and cook
until brown. Add 1 cup chicken stock and peas. Cover
and simmer 6-8 minutes. Uncover, add milk, lemon juice
and rind, salt and pepper. Bring to boil, and reduce
heat and cook until thickened. On a large platter,
place the mashed potatoes, rice, or noodles. On top of
that, arrange the warmed chicken, and top with the
peas mixture. Garnish with parsley. (works well with
leftover chicken or turkey)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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