Yom tov poulet

Yield: 6 servings

Measure Ingredient
1 \N 5-6 lb. pullet
1 cup Concentrated tomato soup>>
\N \N Undiluted.
1½ cup Boiling water
1 cup Canned sliced mushrooms>>>>
\N \N Liquid from mushrooms.
½ cup Chopped celery
1 tablespoon Margarine,rounded--pareve
1 tablespoon Flour
1 tablespoon Chopped onion
1 tablespoon Chopped green pepper
1 tablespoon Chopped parsley
\N \N Salt & peper to taste
\N \N Liquid vegetable shortening

Cut chicken in to 8 pcs. Season with salt and peper and dredge with flour. Pour enough shortening into lge. skillet to cover bottom and heat to 375 F. Slowly brown chicken on both sides, keeping skillet covered. Remove and set aside. In separate lge. saucepan, melt margarine; add onion and flour; brown lightly. Stir in tomato soup and water; mix well. Add parsley, green pepper, and celery. Bring to a rolling boil; add chicken. Lower flame and cook slowly about 1½ to 2 hrs. until chicken is tender. Cook mushrooms in liquid for 15 min; add to chicken. Raise heat and bring mixture to boil once.

Remove and serve.

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