Chicken Fricasee
Ingredients
- 3 clove garlic, minced
- 1 lb spaghetti
- 4 tbs flour 2 frying chickens, cut up
- 2 cup heavy cream 4 onions, chopped
- parmesan cheese, grated
- 1 cup olive oil
- nutmeg to taste 1 bunch parsley, chopped
- 1/2 cups flour
- bake at 350 for 25-30 minutes. Serve with rest of 2 chickens, cut up
- parmesan cheese. 1 cup olive oil
- 8 onions, minced
- 1 can Italian tomatoes
Instructions
- 1
In a Dutch oven, combine chicken with enough 1/2 tsp red pepper
- 2
salted water to cover meat by 2in. Bring to boil, 1 tsp salt
- 3
simmer for 20 minutes. Let cool. Separate the meat 1 tsp black pepper
- 4
from the sin and bones. Return the skin and bones 1 1/2qt water
- 5
to broth. Cut meat into strips and reserve. Simmer
- 6
broth until reduced by 1/2. Strain and discard solids. Put flour, red pepper, black pepper, and salt into
- 7
Boil stock until reduced to 2 cup. In a large skillet, gallon zip-lock. Shake each piece of chicken to coat
- 8
sauté mushrooms and garlic in 2tbls margarine and well. Brown in large skillet with onions and olive oil.
- 9
2 tbs olive oil until soft. Add remaining margarine Move all to Dutch oven and add 1 1/2qt water. Cook
- 10
and olive oil. Add flour and stir well into a roux. Stir until chicken is tender. Stir often. Liquid should turn
- 11
in reserved broth and cream. Add nutmeg, salt and into gravy. Ten minutes before serving, add parsley
- 12
pepper to taste. Bring sauce to boil, reduce heat and season with more red pepper and Tobasco to
- 13
and simmer C5 minutes. Cook spaghetti in large pot taste.
- 14
until soft. Drain well. Stir 1/2 mushroom sauce into
- 15
spaghetti and place into Dutch oven. Add chicken
- 16
meat to remaining sauce. Spoon into center of CHICKEN JAMBALAYA
- 17
spaghetti. Sprinkle well with parmesan cheese and