Oklahoma Country Chicken |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8-10 | |||||||||
| INGREDIENTS: | ||
| 2 fryers, disjointed | 1/2 cup salad oil | 1/2 lb smoked ham |
| 1 cup chopped onion | 1 green pepper, cut into strips | 1/2 lb fresh mushrooms, sliced |
| 2 tsp salt | 1/2 tsp pepper | 4 cups water |
| 5 cloves of garlic | 2 sprigs fresh parsley | 1 bay leaf |
| 1/2 tsp dried thyme | 4 fresh tomatoes, cut in wedges | 2 tbsp lemon juice |
| 6 tbsp flour | 6 tbsp soft butter | |
| 1 | Brown chickens in hot oil in 4-qt kettle; remove from pan. Cook ham, onion, green pepper and mushrooms lightly in pan drippings; add chickens, salt, pepper and water. Tie garlic, parsley, bay leaf and thyme in cloth bag; place in pan. Cover; simmer for 30 minutes or until chicken is tender. Remove herbs; add tomatoes and lemon juice. Blend flour into butter with fork; stir into chicken broth. Cook, stirring, until thickened. Arrange chicken on platter; spoon gravy over chicken. |