Title: Chicken Provincial
Categories: Mom Poultry
Yield: 4 Servings
| 1 | | Stewing chicken |
| 3 | c | Water |
| 1 | | Large onion, chopped |
| 4 | | Whole black peppercorns |
| | | Salt |
| 1/2 | c | Celery, chopped |
| 1 | tb | Parsley, finely chopped |
| 1 | tb | Olive oil |
| 1 | tb | Flour |
| 1 | pk | Frozen peas, 10 oz |
| 1/2 | c | Milk |
| | | Juice and rind of 1 lemon |
| | | Pepper to taste |
| | | Hot rice, mashed potatoes or |
| | | Noodles |
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)