Calico Chicken Fricassee
|Broiler fryer||1 , cut up|
|Carrots||1 Pound, diagonally cut|
|Onion||1 Large, chopped|
|Sliced celery||1 Cup (16 tbs)|
|Hot water||1 Cup (16 tbs)|
|Instant chicken broth/1 teaspoon granulated chicken bouillon||1 Tablespoon|
|Sage||1 Teaspoon, crumbled|
|Frozen peas||1 Cup (16 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
Place chicken pieces skin side down in a large skillet over very low heat. (Do not add fat.)
Cook until chicken is a rich brown on skin side, about 10 minutes; turn and brown on other side.
Add carrots, onion and celery to skillet; toss to coat with drippings from chicken.
Cook and stir 10 minutes.
Add hot water, instant chicken broth, salt and sage; mix well; return chicken; cover; simmer 10 minutes; add peas, simmer another 10 minutes, or until chicken and vegetables are tender.
Remove chicken; keep warm.
Mix flour and skim milk to a smooth paste in a small bowl; stir into vegetables; heat to bubbling, stirring constantly.
Cook 1 minute, or until thickened and bubbly.
Stir in parsley; spoon onto serving dish; top with chicken.