Yom Tov Poulet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: 5-6 lb. pullet,
1 cup: Concentrated tomato soup>>,
Undiluted.,
1 1/2 cup: Boiling water,
1 cup: Canned sliced mushrooms>>>>,
Liquid from mushrooms.,
1/2 cup: Chopped celery,
1 tbsp: Margarine, rounded--pareve
1 tbsp: Flour,
1 tbsp: Chopped onion,
1 tbsp: Chopped green pepper,
1 tbsp: Chopped parsley,
Salt & peper to taste,
Liquid vegetable shortening,
Directions:
Cut chicken in to 8 pcs. Season with salt and peper and dredge with
flour. Pour enough shortening into lge. skillet to cover bottom and
heat to 375 F. Slowly brown chicken on both sides, keeping skillet
covered. Remove and set aside. In separate lge. saucepan, melt
margarine; add onion and flour; brown lightly. Stir in tomato soup
and water; mix well. Add parsley, green pepper, and celery. Bring to
a rolling boil; add chicken. Lower flame and cook slowly about 1 1/2
to 2 hrs. until chicken is tender. Cook mushrooms in liquid for 15
min; add to chicken. Raise heat and bring mixture to boil once.
Remove and serve.
Source from luhu.jp
flour. Pour enough shortening into lge. skillet to cover bottom and
heat to 375 F. Slowly brown chicken on both sides, keeping skillet
covered. Remove and set aside. In separate lge. saucepan, melt
margarine; add onion and flour; brown lightly. Stir in tomato soup
and water; mix well. Add parsley, green pepper, and celery. Bring to
a rolling boil; add chicken. Lower flame and cook slowly about 1 1/2
to 2 hrs. until chicken is tender. Cook mushrooms in liquid for 15
min; add to chicken. Raise heat and bring mixture to boil once.
Remove and serve.
Source from luhu.jp