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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
:20 |
Total Time: |
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Ingredients: |
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3-1/2 to 4 lb. chicken, cut up
Flour
3 tbsp. fat
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. poultry seasoning (optional)
1-1/2 cups water or chicken broth*
1 lg. onion, diced
1/2 cup celery, diced
1 can (4 oz.) sliced mushrooms (optional)
Parsley, chopped
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Directions:
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Cut up chicken. Dip pieces in flour. Preheat frypan to 360°F. Place cover in spatter shield position; add fat (or render chicken fat to make this amount). Brown all pieces, turning as necessary and removing pieces as they brown.
When all is browned, spoon off fat. Place browned chicken in frypan, meaty side down. Season with salt, pepper, and poultry seasoning if desired. Add water* slowly. Add onion, celery and mushrooms. When liquid is boiling, turn dial to about 220°F. Cover. Simmer 3 to 4 hours until larger pieces of chicken are tender. Taste gravy; add more seasoning and a dash of yellow food coloring, if desired. Sprinkle with finely chopped parsley.
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* Or use diluted canned condensed cream of mushroom, celery or tomato soup.
Use a 3-1/2 to 4 pound ready to cook stewing chicken.
Serve with cooked noodles, rice, mashed potatoes or hot bread.
To make more grave:
Remove cooked chicken; add milk or chicken broth to make desired amount. Thicken with flour and water stirred to smooth paste. Cook, stirring until desired consistency.
Source: Sunbeam Electric Frypan Recipe Booklet.
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