Chicken fricassee
Ingredients
- 1 (5-lb.) hen, cut up (a fryer will fall apart)
- 3 large onions, finely chopped
- 2 cans 98% fat-free, 30% less sodium cream of mushroom soup
- 2 soup cans filled with water
- 2 soup cans filled with water
- ¾ cup chopped green onions
- ½ tsp. celery powder
- ½ tsp. red pepper
- ½ tsp. red pepper
Instructions
Wash hen and put in heavy pot and cover. Cook on low for about 1 hour, until it gets very brown. Stir occasionally to avoid sticking.
When it is really brown, remove from the pot and set aside. Discard most of the rendered fat from the pot, keeping just enough to cook the onions.
Over medium heat, cook onions until they are really brown.
Stir 2 cans of cream of mushroom soup in with the onions and add 2 cans of water.
Put the chicken back in the pot, add all the seasonings, cover and cook over low heat for about 2 hours, stirring occasionally. You may need to add a little more water, as it cooks down, to make enough gravy.
Served over rice, this recipe will serve 6 to 8.
When it is really brown, remove from the pot and set aside. Discard most of the rendered fat from the pot, keeping just enough to cook the onions.
Over medium heat, cook onions until they are really brown.
Stir 2 cans of cream of mushroom soup in with the onions and add 2 cans of water.
Put the chicken back in the pot, add all the seasonings, cover and cook over low heat for about 2 hours, stirring occasionally. You may need to add a little more water, as it cooks down, to make enough gravy.
Served over rice, this recipe will serve 6 to 8.
Recipe Info
Views
284
Date
August 31, 2003
Categories
Poultry