Chicken stew #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (3-4 pound) stewing chicken | |
| Salt and pepper | ||
| ½ | cup | Shortening |
| 3 | tablespoons | All-purpose flour |
| 2 | cups | Chopped onions |
| ½ | cup | Chopped celery |
| ½ | cup | Chopped green peppers |
| 2 | cups | Water |
| 1 | can | (4-oz) mushrooms |
| ¼ | cup | Chopped onion tops or shallots |
| 2 | tablespoons | Chopped parsley |
| Cooked rice | ||
| 8 | servings. | |
Directions
Disjoint chicken; salt and pepper the pieces. Brown quickly in the shortening, and remove chicken after browning. Add flour to shortening and brown. Add onions, celery, and peppers; cook slowly until tender. Return chicken to pan. Add water and mushrooms. Cover, and simmer for about 2-½ to 3 hours. Add onion tops or shallots about 10 minutes before done. Add parsley 5 minutes before removing from heat. Serve with cooked rice. Yield: From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .