|Chicken||3 1⁄2 Pound|
|Onion||1 , peeled|
|Celery stalks||2 , sliced|
|Apples||2 Large, peeled, cored, sliced|
|Chicken bouillon/Water||1 1⁄2 Cup (24 tbs)|
|Grated cheese||2 Tablespoon|
|Boiled rice||1 Cup (16 tbs)|
Joint chicken into small pieces; season with salt and pepper.
Heat 3 tablespoons oil in pan.
Add pieces of chicken (a few at a time); brown well.
Remove pieces as they are browned.
Put onion, celery, and apples into remaining oil; cook until onion is tender.
Add 1 tablespoon oil.
Stir in flour; mix well.
Gradually add bouillon; stir until boiling.
Return chicken to sauce.
Add thyme, marjoram, and a little seasoning.
Cover; simmer until chicken is tender.
Adjust the seasoning to taste.
Stir in cheese