Chicken & vegetables with gravy
Yield: 5 Servings
Ingredients:
- 3 md Potatoes (to 4) -- pared halved lengthwise
- 2 Carrots; sliced
- 2 Onions; sliced
- 2 Celery ribs; in 1" pieces
- 3 To 4 lb. whole broiler/fryer -- rinsed well
- 2 ts Seasoned salt
- 1/2 ts Coarsely ground black pepper
- 1/2 ts Basil
- 1/2 c Water or chicken broth MMMMM---------------------------GRAVY--------------------------------
- 1/3 c Flour
- 1/3 c ;Water
- 1/2 ts Thyme
- 1 ts Soy sauce
Instructions:
Put vegetables in lightly oiled slow cooker. Place whole chicken in the middle of the vegetables. Sprinkle with seasoned salt pepper and basil. Pour water or broth over all. Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 hours. If you cook it on high increase broth or water to 1 cup. When ready to serve remove chicken and vegetables to a serving platter. Reserve the liquid for gravy. Prepare a smooth paste with flour and water. Pour into the liquid. Turn cooker to high and stir the gravy. Add thyme and soy sauce. When thick pour over chicken and vegetables or serve on the side. Yield: 5 to 6 servings for $4.30. From Carolyn Hall of Louisville KY in Phyllis Fitzgerald's "Best Buy" column in "The (Louisville KY) Courier-Journal 07/18/90. Pg. C1.
Typed for you by Cathy Harned.
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Title: CHICKEN & WILD RICE CASSEROLE
Categories: Poultry, Rice
Yield: 1 Servings
1 oz Long grain wild rice
2 tb Butter or margarine
2 tb Onion, chopped
2 tb Flour
1/8 ts Salt
1 ds Pepper to taste
3 tb Half and half cream
3 tb Chicken broth
1/2 c Cooked chicken, cubed
2 tb Fresh parsely, minced
2 tb Almonds, chopped (optional)
Cook rice according to package directions. Melt butter in frying pan.
Saute' onions until golden brown. Add flour, salt and pepper to
onions. Mix well. Mix cream and broth and gradually add to onion
mixture, stirring constantly. Cook until thickened. To the cooked
rice, add the sauce that you have just made, add the chicken,
parsleyand almonds. Mix well and pour into a single serving casserole
dish, well greased. Bake on oven setting of 425F for 20 minutes Or
cook in the microwave on high for 5 minutes.
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Title: CHICKEN & WILD RICE SOUP
Categories: Soups & ste
Yield: 8 Servings
2/3 c Wild rice
4 1/4 c Chicken broth
1 ds Black pepper
1 1/2 c Shiitake mushrooms; sliced
--or regular fresh mushrooms
1/2 c Shallots; or onions, chopped
2 tb Butter or margarine
1 1/2 c Cooked chicken; or turkey
1/2 c Fresh parsley; snipped
Recipe by: Midwest Living, December 1995 Run cold water over the wild
rice in a strainer for about 1 minute, lifting the rice to rinse it
thoroughly. In a large saucepan, mix the wild rice, broth and pepper.
Bring to a boil; reduce the heat. Cover and simmer for 40 to 45
minutes, or until the rice is tender. Meanwhile, in a skillet, cook
the mushrooms and shallots in butter until tender, but not brown. Add
the mushroom mixture, chicken and parsley to the soup. Heat through.
Recipe From: The Redstone Inn in Dubuque, Iowa. Penny Halsey
(ATBN65B).
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MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: CHICKEN & WINE
Categories: Main dish, Chicken, Casserole
Yield: 4 Servings
-GRAMMIE'S KITCHEN
1 Fryer; cut up
1 c Mushrooms, or fresh ones >>
1 pk Lowerys; original style spa
1 c White wine
COAT BOTTOM OF OVEN proof dish with a cooking spray (Pam), add the
drained canned mushrooms (or fresh ones). Place the chicken on top of
mushrooms and sprinkle the dry spaghetti sauce mix evenly over the
top of the chicken. Then pour wine over the top of chicken>> wetting
down the dry sauce mix. Add wine until you can just see it coming up
around the chicken pieces (about 1 1/2 - 2 cups in a 10 x 10" baking pan). Loosely cover with foil (you want some steam to escape) and bake in a 350 oven for about 45 min or until chicken is done. This is a real simple quick dish to fix. The sauce and wine make a kind of gravy so I usually serve it with buttered noodles.
