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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was printed in the July, 1980 issue of Family Circle. Ingredients:
1 (3 lb) chicken |
3 tablespoons oil |
2 medium onions, sliced |
4 ounces bacon, with excess fat removed |
2 carrots, sliced |
4 ounces sliced mushrooms |
3/4 cup sliced celery |
1/4 cup flour |
2 chicken stock cubes, crumbled |
1 cup water |
1/2 cup milk |
1 teaspoon worcestershire sauce |
2 teaspoons dijon mustard |
1/2 teaspoon dried thyme |
salt and pepper |
1/3 cup sour cream |
chopped parsley |
Directions:
1. Cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish.
2. Add onions and bacon to pan, gently fry until the onions are transparent.
3. Add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken.
4. Add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in Pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender.
5. Lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.
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