Bay chicken

Yield: 6 servings

Measure Ingredient
2 \N Broiler-fryers, cut up (2 1/2 lbs each)
3 tablespoons Butter
½ cup Sliced green onion
1 small Green pepper, quartered,
1 large Carrot, pared and thinly
1¾ cup Flour
½ cup Cornmeal
1 tablespoon Sugar
1 tablespoon Baking powder sliced
2 cans Condensed golden mushroom soup
½ cup Dry white wine
2 cups Water
2 \N Pimientos, diced
1 teaspoon Salt
¼ cup Vegetable shortening
1 cup Milk

CHICKEN

BISCUITS

Brown chicken pieces in butter in a large skillet; place in a 10-cup shallow casserole. Stir green onion, green pepper and carrot into pan drippings; saute 3 minutes. Stir in soup, wine and water. Cook, stirring constantly; until mixture bubbles. Stir in pimiento; pour over chicken; cover. Bake in moderate oven (375 degrees) one hour.

While the chicken is baking, combine dry biscuit ingredients and mix well. Cut in shortening with a pastry blender until a coarse meal is formed, then mix in milk.

Increase oven temperature to 425 degrees, drop biscuits in a ring around the edge of the casserole,sprinkle with a little additional cornmeal and return to the oven to bake, uncovered for 15 minutes (biscuits are golden); sprinkle with parsley just before serving.

Submitted By TERRI WOLTMON On 03-31-95

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