Ingredients
2 Chickens--breasts, thighs, &
Drumsticks from both
1 tb Catsup
Flour, salt, & pepper mixed
1 tb Worscestershire sauce
Ginger to taste
2 Bay leaves
6 Carrots, peeled & quartered
6 Small, peeled onions
4 tb Margarine
6 Potatoes, peeled & quartered
2 tb Flour
8 oz Mushrooms, sauteed
1 c Water
1 (8 oz) can english peas
1 (10-3/4) can beef bouillon
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Mix flour, salt, pepper and ginger and dredge
chicken pieces in the
seasoned flour. Brown the floured chicken in a skillet with
4 tablespoons
of melted margarine. Remove pieces when brown and save the drippings.
Put
chicken pieces in a large casserole.
Add flour to the drippings, making a paste. Stir in water, beef
bouillon,
catsup, Worcestershire sauce, bay leaves and whole onions. Pour
over
chicken and bake at 350~F. degrees for 45 minutes. Add potatoes,
carrots,
and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes
longer.
Makes 6 servings.
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