Boiled chicken with mushroom sauce ^

6 servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
2 Onions, chopped
2 Stalks celery, chopped
4 pounds Stewing chicken, cut in serving pieces
1 slice Thick bacon, cut in pieces
Salt to taste
4 Peppercorns
1 Bay leaf
2 tablespoons Margarine
2 cups Sliced mushrooms
1 teaspoon Worcestershire sauce
3 tablespoons Flour

Directions

Heat oil in large saucepan. Add onion and celery; saute 3-4 minutes.

Add chicken pieces, giblets and bacon. Add water to cover, salt, pepercorns and bay leaf. Bring to a boil, cover and simmer 2 hours, until chicken is tender. Transfer chicken to a serving dish and keep warm. Strain and measure out 1½ cups chicken broth. Melt margarine in saucepan. Add mushrooms and saute 3 minutes. Stir in Worcestershire sauce and flour. Remove from heat and gradualy add chicken broth. Return to heat and whisk until boiling. Boil 2 minutes. Adjust seasonings and remove bay leaf. Pour sauce over chicken and serve.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-25-95

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