Browned Chicken Fricassee With Mushroom Sauce

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READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (4 lb) whole chickens, cut into serving portions
  • 1 12
    quarts water
  • 1
    slice onion
  • 2
    carrots, peeled and sliced
  • 1
    stalk celery, sliced
  • salt and pepper
  • 14
    cup flour
  • Mushroom Sauce
  • 2
    tablespoons butter or 2 tablespoons chicken fat
  • 2
    tablespoons flour
  • 2
    cups chicken stock
  • 1
    (10 1/4 ounce) can cream of mushroom soup
  • salt and pepper, to taste
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DIRECTIONS

  • Place chicken in a large pot; add vegetables, seasonings and water, bring to a boil and simmer until tender (about two hours).
  • Remove meat and drain very well; reserve stock.
  • Roll pieces of chicken in flour to which salt and pepper have been added.
  • Saute in butter until golden.
  • Arrange chicken on a serving platter and pour hot mushroom sauce over the top.
  • For the mushroom sauce: heat the fat in the pan in which chicken was browned.
  • Add flour and blend.
  • Add chicken stock gradually, stirring constantly and cook until thickened.
  • Add soup and adjust seasoning.
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