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, .