Bay chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | Pimientos, diced | |
| 1 | teaspoon | Salt |
| ¼ | cup | Vegetable shortening |
| 1 | cup | Milk |
Directions
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