Serving Size : 6 Preparation Time :0:00
Categories : Poultry Casseroles
Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chickens--breasts, thighs, &
Drumsticks from both
Flour, salt, & pepper mixed
Ginger to taste
6 Carrots, peeled & quartered
4 tb Margarine
2 tb Flour
1 c Water
1 (10-3/4) can beef bouillon
1 tb Catsup
1 tb Worscestershire sauce
2 Bay leaves
6 Small, peeled onions
6 Potatoes, peeled & quartered
8 oz Mushrooms, sauteed
1 (8 oz) can english peas
Mix flour, salt, pepper and ginger and dredge chicken
pieces in the seasoned flour. Brown the floured
chicken in a skillet with 4 tablespoons of melted
margarine. Remove pieces when brown and save the
drippings. Put chicken pieces in a large casserole.
Add flour to the drippings, making a paste. Stir in
water, beef bouillon, catsup, Worcestershire sauce,
bay leaves and whole onions. Pour over chicken and
bake at 350 F. degrees for 45 minutes. Add potatoes,
carrots, and mushrooms. Bake 35 minutes more. Add
peas and bake 10 minutes longer.
