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Chicken Fricassee-Southern Style
Smothered Chicken in Brown Gravy with Veggie |
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What you need:
3 lbs. Chicken, plucked, cut, cooked, chopped
1 cup long grain rice with wild rice, cooked
1-cup celery, washed, chopped small
1 1/2 cups Chicken Broth or two bouillon cubes dissolved in water
1/2 stick butter (2oz.)
1 cup celery, washed, chopped small
1 green bell pepper, washed, cleaned, chopped small
1 large yellow onion, naked, chopped small
1 can diced tomatoes
8oz Velveeta Cheese or whatever you got
1 4oz. can mushrooms, pieces n' stems
8oz. of English peas, drained
Roux:
3 Tbls. flour
3 Tbls. oil or bacon drippins, browned in pan.
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What you do, Shah!
Cook them chicken any way you want, I prefer Baked or Fried So.’s its not falling apart. Put a large skillet on them fire, medium heat, Now make them roux, medium brown, to dark. Add them bell peppers, celery, butter, mushrooms and sauté'. Now add them cubed chicken and broth, simmer reducing to gravy. Serve them chicken fricassee over them rice, top with them cheese ifn' you like, and stand back, cause you libel to get run over by them family and guests.
Note: The lovely Ms Joy asked for this recipe special, said someone had substituted Black beans for the peas, guess so, any bean or most peas only add their flavor to them dishes.
Bon Appetite!
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Preparation Time: 1hr |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 7363 times. |
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