Browned Chicken Fricassee With Mushroom Sauce Recipes

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BROWNED CHICKEN FRICASSEE WITH MUSHROOM SAUCE



Browned Chicken Fricassee With Mushroom Sauce image

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.

Provided by Molly53

Categories     Chicken

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 846.8, Fat 58.1, SaturatedFat 18.3, Cholesterol 232.8, Sodium 917.2, Carbohydrate 21.6, Fiber 1.4, Sugar 4.7, Protein 56.1

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