Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chickens--breasts, thighs, 1 (10-3/4) can beef bouillon
Drumsticks from both 1 tb Catsup
Flour, salt, pepper mixed 1 tb Worscestershire sauce
Ginger to taste 2 Bay leaves
6 Carrots, peeled quartered 6 Small, peeled onions
4 tb Margarine 6 Potatoes, peeled quartered
2 tb Flour 8 oz Mushrooms, sauteed
1 c Water 1 (8 oz) can english peas

Mix flour, salt, pepper and ginger and dredge chicken pieces in the
seasoned flour. Brown the floured chicken in a skillet with 4
tablespoons of melted margarine. Remove pieces when brown and save
the drippings. Put chicken pieces in a large casserole.
Add 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 minutes. Add
potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas
and bake 10 minutes longer. SERVES 6
SOURCE: Lone Star Legacy

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