Chicken Provincial

Recipe Ingredients

1		Stewing chicken
3 cups	711ml	Water
1 cup	62g / 2.2oz	Onion - chopped (large)
4		Black peppercorns
		Salt
1/2 cup	55g / 1.9oz	Celery - chopped
1 tablespoon	15ml	Parsley - finely chopped
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Flour
1		Frozen peas - 10 oz
1/2 cup	118ml	Milk
1		Lemon - juice and rind of
		Pepper to taste
		Hot rice - mashed potatoes or
		Noodles

Recipe Instructions

Disjoint chicken and cook in pressure cooker for 15-20 minutes along with parsley, bayleaf, onion, salt, peppercorns, and celery. If you don't have a pressure cooker, you can use any large pot, and cook as long as necessary over medium heat until chicken is very tender.

Remove chicken, drain, and slice off meat, removing all skin. Do not discard stock. Keep chicken warm.

Skim fat from the stock, and reserve 1 cup.

In a heavy skillet, heat oil. Stir in flour, and cook until brown. Add 1 cup chicken stock and peas. Cover and simmer 6-8 minutes. Uncover, add milk, lemon juice and rind, salt and pepper. Bring to boil, and reduce heat and cook until thickened.

On a large platter, place the mashed potatoes, rice, or noodles. On top of that, arrange the warmed chicken, and top with the peas mixture. Garnish with parsley.

(works well with leftover chicken or turkey) From the secrets of Linda Fields, Cyberealm BBS, Watertown NY 315-786-1120

Source:
Cooking Light, Oct 1993, page 130

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