Browned Chicken Fricassee With Mushroom Sauce - cooking recipe

Ingredients

1 (4 lb) whole chickens, cut into serving portions
1 1/2 quarts water
1 slice onion
2 carrots, peeled and sliced
1 stalk celery, sliced
salt and pepper
1/4 cup flour
butter
Mushroom Sauce
2 tablespoons butter or 2 tablespoons chicken fat
2 tablespoons flour
2 cups chicken stock
1 (10 1/4 ounce) can cream of mushroom soup
salt and pepper, to taste

Preparation

Place chicken in a large pot; add vegetables, seasonings and water, bring to a boil and simmer until tender (about two hours).
Remove meat and drain very well; reserve stock.
Roll pieces of chicken in flour to which salt and pepper have been added.
Saute in butter until golden.
Arrange chicken on a serving platter and pour hot mushroom sauce over the top.
For the mushroom sauce: heat the fat in the pan in which chicken was browned.
Add flour and blend.
Add chicken stock gradually, stirring constantly and cook until thickened.
Add soup and adjust seasoning.