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Poultry: Georgia Creamed Chicken




Source of Recipe


unknown


List of Ingredients




2 chickens, cut up, together weighing 5 pounds
6 cups chicken stock
1 cup sherry
2 tablespoons butter
2 tablespoons flour
1 1/4 cups light cream (half and half)
2 tablespoons chopped fresh parsley
1/8 teaspoon white pepper
1 teaspoon grated onion
1/2 pounds mushrooms, sliced, sautéed in 2 tablespoons butter
salt
2 cups fresh bread crumbs
small bits of butter


Recipe



1. Cook the chicken in stock until tender, about 40 minutes. Cool and remove
meat from bones; cut into small pieces. Place the chicken in a bowl and
cover with sherry. Let marinate for 1 hour, turning chicken frequently.
Drain off sherry.
2. Melt butter in a large skillet, add flour, and cook roux for 2 minutes
over low heat. Remove from heat and slowly add cream, stirring constantly.
Add the parsley, pepper, and grated onion. Cook, stirring until sauce
thickens.
3. Prepare mushrooms and add salt to taste. Add the mushrooms and the
chicken to the sauce, and correct the seasoning. Let mixture cool, then
chill it.
4. Pour chilled mixture into a large, buttered ovenproof casserole, sprinkle
with bread crumbs and dot with bits of butter.
5. Bake in a 350 degree F oven for about 35 minutes, or until chicken is hot
and crumbs are browned. Serve with rice.
Serves 8.