Springtime Chicken

Jasons_Girl's picture
Submitted by Jasons_Girl on Mon, 06/06/2005 - 9:56pm.

Summary

Yield
Source

My grandma used to make this, and I got the recipe from my mom.

Prep Time1 hours
RecipesPoultry
SeasonsSpring

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.)Cool Big grin

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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