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Add a photoServings: 6
Ingredients
- 2 x Chickens--breasts, thighs, & Drumsticks from both Flour, salt, & pepper mixed Ginger to taste
- 6 x Carrots, peeled & quartered
- 4 Tbsp. Margarine
- 2 Tbsp. Flour
- 1 c. Water
- 1 can (10-3/4) beef bouillon
- 1 Tbsp. Catsup
- 1 Tbsp. Worscestershire sauce
- 2 x Bay leaves
- 6 sm , peeled onions
- 6 x Potatoes, peeled & quartered
- 8 ounce Mushrooms, sauteed
- 1 x (8 ounce) can english peas
Directions
- Mix flour, salt, pepper and ginger and dredge chicken pcs in the seasoned flour. Brown the floured chicken in a skillet with 4 Tbsp. of melted margarine. Remove pcs when brown and save the drippings. Put chicken pcs in a large casserole.
- Add in 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 min. Add in potatoes, carrots, and mushrooms. Bake 35 min more. Add in peas and bake 10 min longer.
- SERVES 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 494g | |
| Recipe makes 6 servings | |
| Calories 380 | |
| Calories from Fat 111 | 29% |
| Total Fat 12.56g | 16% |
| Saturated Fat 2.81g | 11% |
| Trans Fat 1.45g | |
| Cholesterol 30mg | 10% |
| Sodium 399mg | 17% |
| Potassium 1251mg | 36% |
| Total Carbs 50.71g | 14% |
| Dietary Fiber 9.2g | 31% |
| Sugars 10.24g | 7% |
| Protein 18.12g | 29% |
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