Chicken cassoulet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken, frying (3 to 4 lbs) | |
| ¼ | cup | Flour, seasoned |
| 6 | tablespoons | Oil, salad |
| 1 | small | Onion; sliced |
| 1 | Garlic clove; minced | |
| 4 | Celery stalks; 1\" slices | |
| 4 | Carrots; 1\" slices | |
| 1 | Pepper, green; 1\" slices | |
| ¼ | pounds | Mushrooms, fresh |
| ½ | cup | Wine, white; (dry sherry or sauterne) |
| 1 | cup | Broth, chicken; or consomme |
| 1 | teaspoon | Salt |
| Pepper, black; ground | ||
Directions
Cut up chicken into serving-size pieces. Wash well. Place in paper bag with flour; close bag and shake vigorously. Brown floured chicken well in salad oil. Place chicken in 13x9x2" baking dish.
Lightly saute the onion, garlic, celry, carrot, green pepper. and mushrooms in oil left in skillet; add to casserole with chicken. Add wine and hot chicken broth. Sprinkle with salt and pepper. Cover tightly and bake at 325 degrees for 1 hour or until tender.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-07-94