Description
Ingredients
- 1c fluffo (shortening, butter, oil, crisco)
- 1c flour
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. rosemary
- 1 Tbsp. Thyme
- 1 Tbsp. Parsley
- 2 lbs.) Chicken Pieces
- 1c chopped onion
- 1c canned mushrooms
- 1c mushroom juice
- 2 Tbsp. lemon juice
- 1 tsp. sugar
- 1c of canned tomatoes
- 1c fluffo (shortening, butter, oil, crisco)
- 1c flour
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. rosemary
- 1 Tbsp. Thyme
- 1 Tbsp. Parsley
- 2 lbs.) Chicken Pieces
- 1c chopped onion
- 1c canned mushrooms
- 1c mushroom juice
- 2 Tbsp. lemon juice
- 1 tsp. sugar
- 1c of canned tomatoes
Instructions
Heat fluffo in heavy skillet. (I use the electric skillet.) Combine flour, 1tsp. salt, the pepper, the rosemary, the thyme, and the parsley. Dip chicken pieces (wash them first.) into seasoned flour and brown well in hot skillet. Remove browned chicken from skillet. Add onions and mushrooms and cook until onion is soft. Stir remaining seasoning flour in. Add mushroom juice, lemon juice, sugar, tomatoes, and the rest of the salt, and bring to a boil. Lower heat, add chicken, cover and cook until chicken is tender. About 45 minutes.
This is a family recipe that my grandmother (my mom's mom) used to make, and my mom made when I was growing up, and now I make it for whoever is over at the house. I usually double the recipe, and everybody I feed it to, loves it. (I even served it one night to a person who hates tomatoes, and now she doesn't mind eating them, as long as I make this recipe.)
Notes
This recipe goes grat with mashed potatoes, and you can use the gravy from the recipe to put over the potatoes. That's how we did when I was growing up. You'll love it.
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