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