 |
|
|
|
 |
|
 |
| |
| Home -> [Chicken, Poultry] -> [Mr. food's chicken fricassee- 11/3/95 Recipe] |
Mr. food's chicken fricassee- 11/3/95
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Poultry |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | **Heart4Hom@aol com** | | 2
| tbsp | Vegetable oil | | 3
| lbs | Whole chicken -- cut into 8 | | | Pcs | | 1
| | Can(10 75oz) cream of | | | Celery soup | | 1/2
| cup | Milk | | 1
| tbsp | Lemon juice | | 1/4
| tsp | Ground thyme | | 1
| | Bay leaf | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1
| | Medium-sized onion -- | | | Chopped | | 2
| | Medium-sized carrots -- | | | Coarsely chopped |
|
Procedures:
| 1 | In a large skillet, heat the oil over medium-high heat and brown the chicken pieces for 10-12 minutes, until brown on both sides. | | 2 | Remove the chicken to a platter and drain all but 2 tablespoons of the liquid from the pan. | | 3 | In a small bowl, whisk together the cream of celery soup, milk, lemon juice, thyme, bay leaf, salt, and pepper. | | 4 | Reheat the pan drippings over medium-high heat and add the onion and carrots; saute for 3-4 minutes or until the onion is soft. | | 5 | Return the chicken to the skillet, pour the soup mixture over the chicken, and cover. | | 6 | Reduce the heat to low and simmer for about 30 minutes or until the chicken is no longer pink and the juices run clear. | | 7 | Remove bay leaf before serving!! yield: 3-4 servings recipe by : |
|
|
|
|
|
|
|
|
|
|
