Party chicken #2

Yield: 12 Servings

Measure Ingredient
2 \N Fryers; steamed, deboned, chopped
½ cup Flour
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
2 tablespoons Sherry
\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, .

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