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    Georgia Creamed Chicken


    Source of Recipe


    Vernalisa's:rc- Kate

    List of Ingredients




    Email to Kate









    -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



    -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.

    -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.

    -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.

    -Pour chilled mixture into a large, buttered ovenproof casserole, sprinkle with bread crumbs and dot with bits of butter.

    -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.


 

 

 


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