Pol Martin-Stove Top Chicken Casserole - cooking recipe

Ingredients

3 1/2 lbs chicken pieces (skinless with bone in)
3 carrots, pared and cut in half
2 celery ribs, diced in 1 inch pieces
4 medium potatoes, peeled
1 tablespoon fresh parsley, chopped
24 fresh mushrooms, cleaned and diced
1 teaspoon basil
3 tablespoons butter
4 tablespoons flour
1/2 teaspoon paprika
salt and black pepper

Preparation

Place chicken pieces in a saucepan. cover with water and bring to a boil. skim off foam.
add carrots, celery and potatoes, parsley, basil.
add salt and black pepper according to your taste.
bring to a boil and cook for 30 minutes over medium heat.
add mushrooms, cook for 7 minutes.
remove saucepan from heat, and with a slotted spoon remove, chicken and veggies, and put aside, reserve liquid.
heat butter in a saute pan over medium heat.
lower heat, add flour, mix and cook for 3 minutes over low heat.
add 3 cups of reserved cooking liquid to pan.
stir well and cook sauce for 12 minutes over medium heat.
place chicken and veggies in sauce.
sprinkle with paprika and simmer for 5 minutes.
serve.