| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Dutch |
Creole, Poultry |
8 |
Servings |
INGREDIENTS
| 1 |
|
Broilerr-fryer chicken,cutup |
|
|
Pepper |
| 2 |
qt |
Water |
| 1 |
|
Green bell pepper,lg,chopped |
| 2 |
|
Bay leaves |
| 3/4 |
c |
Flour,all-purpose |
| 4 |
|
Garlic cloves,minced |
|
|
Cayenne pepper to taste |
| 1/2 |
|
Lemon,sliced/seeded |
| 1/2 |
c |
White wine,dry |
|
|
Rice,hot cooked |
|
|
Salt |
|
|
Vegetable shortening |
| 2 |
c |
Celery,minced |
| 3 |
|
Green onions,chopped |
| 1 |
cn |
Mushrooms,undrained(8oz) |
| 2 |
|
Onions,large,minced |
| 1 |
cn |
Tomato paste(6oz) |
| 12 |
|
Green olives,large(opt) |
| 1/2 |
c |
Parsley,fresh,minced |
|
|
Spaghetti,hot cooked |
INSTRUCTIONS
1. Season chicken liberally with salt and pepper.
2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until
brown on all sides.
3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms
sauce; simmer.
4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until
dark brown, stirring constantly.
5. Add minced onions and garlic; saute until translucent, stirring
constantly.
6. Add tomato paste and cook until thick.
7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and
simmer 2 to 2 1/2 hours, or until chicken is tender and sauce is thick.
8. Add water is sauce thickens before chicken is done; stir occasionally to
keep from sticking.
9. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the
more "piquant" the gravy will be), mushrooms, olives, lemon and parsley.
10. Just before serving, add wine.
11. Serve over spaghetti or hot fluffy rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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