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Chicken 'N Mushrooms

Chicken.delights's picture
Ingredients
  Stewing chicken 1 , cut up
  Sliced celery 1⁄2 Cup (8 tbs)
  Onion 1 Large, sliced
  Carrots 2 Medium, pared and sliced
  Bay leaf 1
  Peppercorns 1⁄2 Teaspoon
  Salt 3 Teaspoon
  Water 1 Cup (16 tbs)
  Butter/Margarine 2 Tablespoon
  Sliced mushrooms 1 Can (10 oz), drained
  Flour 1⁄2 Cup (8 tbs)
Directions

Place chicken in a kettle or Dutch oven; add celery, onion, carrots, bay leaf, peppercorns, salt and water to cover.
Heat to boiling; reduce heat; cover.
Simmer 2 1/2 hours, or until chicken is tender.
Remove chicken to heated deep serving dish; keep hot while making gravy.
Strain broth into a large bowl; let stand until fat rises to top.
Skim off fat, then measure 3 tablespoonfuls back into kettle; reserve broth.
Heat the butter or margarine with the chicken fat until melted.
Blend flour into fat; cook, stirring constantly, just until bubbly.
Stir in 4 cups of the broth and mushrooms.
Cook, stirring constantly, until gravy thickens and bubbles 1 minute.
Pour over the chicken.
Serve over hot biscuits.
NOTE: Any leftover broth may be used for chicken soup for the next day.

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Party

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