Browned Chicken Fricassee With Mushroom Sauce

Name: Browned Chicken Fricassee With Mushroom Sauce
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4-6 serving(s)
Ingredients: 1 (4 lb) whole chickens, cut into serving portions; 1 1/2 quarts water; 1 slice onion; 2 carrots, peeled and sliced; 1 stalk celery, sliced; salt and pepper; 1/4 cup flour; butter; 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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Recipe by Molly53

Very tender and delicious, this chicken recipe comes from the Mississippi Valley chapter of the United States regional Cookbook, Culinary Arts Institute of Chicago, 1947.

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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 ¹⁄₂

quarts water
1

slice onion
2

carrots, peeled and sliced
1

stalk celery, sliced
salt and pepper
¹⁄₄

cup flour
butter
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

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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