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Tuesday, June 14, 2011

Recipe: Smothered Chicken w/Mushrooms

This recipe serves 4 people.

3 lb. frying chicken, in serving pieces
Salt & freshly ground pepper
¼ C olive or vegetable oil
1-1/2 C chopped onions
¼ C flour
2 C chicken broth
1 lb mushrooms, sliced
¼ C chopped parsley

Preheat the oven to 400°F.
Wash the chicken pieces and pat dry.
Season to taste with salt and pepper.
In a large heavy-bottomed skillet, heat the oil over high heat and brown the chicken pieces, turning when necessary.
Adjust the heat so that the chicken browns quickly but does not burn.
Transfer the chicken to a shallow casserole large enough to hold the chicken in one layer.
Add the onions to the skillet and cook, stirring frequently, for about 5 minutes, or until they are soft and lightly colored.
Stir in the flour and mix it in well with a spoon.
Pour in the chicken broth and, stirring constantly, bring to a boil.
Reduce the heat and let it simmer for 2-3 minutes.
Pour the sauce over the chicken in the casserole, cover tightly, and cook in the oven for about 20 minutes.
Scatter the mushrooms over the chicken, re-cover and bake for another 10 minutes, or until the chicken is tender.
Sprinkle the parsley over the top and serve.

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