Chicken And Mushrooms
Ingredients
3-lb. frying chicken, cut into serving pieces
salt
freshly ground black pepper
4 Tbsp. olive or vegetable oil
1-1/2 C. chopped onions
4 Tbsp. all-purpose flour
2 C. chicken broth
1 lb. mushrooms, sliced
1/4 C. chopped parsley
Cooking Instructions
Preheat oven to 400. Wash chicken pieces and pat dry. Season with salt and pepper. In large, heavy-bottomed skillet, heat oil over high heat and brown chicken pieces, turning when necessary. Adjust heat so that chicken browns quickly but does not burn. Transfer chicken to shallow casserole large enough to hold chicken in 1 layer. Add onions to skillet and cook, stirring frequently, for about 5 minutes or until onions are soft and lightly colored. Stir in flour, mixing well with spoon. Pour in chicken broth and, stirring constantly, bring to a boil. Reduce heat and let it simmer for 2 to3 minutes. Pour sauce over chicken in casserole. Bake, covered tightly, for about 20 minutes. Scatter mushrooms over chicken, re-cover and bake for 10 minutes longer or until chicken is tender. Sprinkle parsley over top and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)