Yield: 6 servings
Measure | Ingredient |
---|---|
2 \N | Chickens--breasts, thighs, & |
\N \N | Drumsticks from both |
\N \N | Flour, salt, & pepper mixed |
\N \N | Ginger to taste |
6 \N | Carrots, peeled & quartered |
4 tablespoons | Margarine |
2 tablespoons | Flour |
1 cup | Water |
1 \N | (10-3/4) can beef bouillon |
1 tablespoon | Catsup |
1 tablespoon | Worscestershire sauce |
2 \N | Bay leaves |
6 \N | Small, peeled onions |
6 \N | Potatoes, peeled & quartered |
8 ounces | Mushrooms, sauteed |
1 \N | (8 oz) can english peas |
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