AidelK04/15/11




This is a saucy concoction that I like to serve atop rice or mashed potatoes. I came up with this recipe when my kids were little and didn't like bones with their chicken. I debone the chicken I cook for chicken stock for use in this recipe, but you could poach cutlets or use leftover chicken.






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #9112

























INGREDIENTS













  • ¼ cup olive oil










  • 1 small onion, diced










  • 1 bell pepper, diced










  • 1 small carrot, peeled & grated










  • 1 cup sliced mushrooms










  • ¼ cup flour










  • 2½ cup chicken stock










  • 3-4 cup cooked chicken or turkey, cubed










  • 1 cup frozen peas, thawed










  • ½ tsp poultry seasoning










  1. Heat the oil in a pot. Add the onion, bell pepper, and carrot and saute about 3 minutes. Add the sliced mushrooms and continue to saute about 3 minutes more.
    The vegetables should be cooked, but not browned.




  2. Add the flour, stirring to incorporate into the liquid from the oil and vegetables. The flour will become a little lumpy; it's okay. Stir until the flour is golden and cooked through.



  3. Slowly add the chicken stock while continuing to stir. Bring to a simmer, stirring until a smooth sauce forms. Cook about 5 minutes to make sure the raw flour taste cooks out. If the sauce gets too thick, add a bit more liquid.



  4. Stir in the chicken, peas, and poultry seasoning. Bring to a simmer once more until heated through. Season to taste with salt and pepper. Serve over rice, noodles, or mashed potatoes.















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