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Chicken Fricassee

February 15, 2017
By Capt. Dick May , Pine Island Eagle

Ingredients:

3 to 4 Lbs stewing chicken or fryer cut into serving pieces

2 tsp salt

1 tsp paprika

2 medium onions sliced

2 stalks celery sliced

2 carrots pared and sliced

1 Bay leaf

1 C chicken broth

1/2 C flour

1/2 C Water

1 pkg (10 oz) noodles cooked and drained

Garnish: chopped parsley

How to:

1. Rinse chicken and pat dry. Season with salt and pepper

2. Place sliced vegetables and bay leaf in crock pot.

3. Place chicken pieces on top of vegetables and pour chicken broth over all.

4. Cover and cook on low for 8 to 12 hours or on high for 4 to 6 hours.

5. One hour before serving, turn to high, remove chicken pieces, bone and return to crock pot.

6. Make smooth paste of flour and water and stir into liquid in crock pot. Cover and cook until thickened.

7. Serve over hot noodles and sprinkle with chopped parsley.

Serves 6 to 8

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at www.Amazon.com. Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.

 
 

 

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