Yield: 12 Servings
|2 \N||Fryers; steamed, deboned, chopped|
|½ cup||Vegetable oil|
|2 larges||Onions; chopped fine|
|1 small||Bell pepper; chopped|
|1 \N||Clove garlic; minced|
|1 can||Golden mushroom soup|
|½ cup||Chicken stock or water|
|\N \N||Salt & pepper to taste|
|\N \N||Green onions; chopped fine|
|\N \N||Worcestershire sauce; optional|
|\N \N||Accent; optional|
|\N \N||Parsley; chopped fine|
|\N \N||Lemon juice; optional|
Prepare chicken; set aside. Combine oil and flour in a 2 cup saucepan -- a thick pot is better, a black iron pot is best. Place over medium heat; make a brown roux by cooking and stirring constantly until medium brown. Add onion; cook until onions are transparent; stir constantly. (Be careful not to let roux burn.) Add chicken stock or water, celery, bell pepper and garlic; turn fire low and cook, covered, ½ hour, stirring occasionally so sticking does not occur (add a little more chicken stock or water if needed). Add soup, salt and pepper; cook ½ hour more. Put chicken in a larger pot and pour sauce in with the chicken. Green onions and parsley may be added at this time. Cook 20 minutes more; correct seasoning. Keep covered while cooking. Add optional seasonings when correcting the seasoning. Place in chafing dish; or in small cocktail patty shells. add sherry. Serve on melba toast rounds rounds or in small cocktail patty shells.
Note: May be used as a main dish served over rice or in large patty shells.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .