Chicken Espaganole

Name: Chicken Espaganole
Cuisine: Indian
Ingredients: 3 small chicken; Seasoning :; 3/4 cup butter; 3/4 cup flour; 2 cups finely chopped onion; 3/4 cup finely chopped celery; 3/4 cup finely chopped bell pepper; 2 tsp minced garlic; 1/2 tsp rubbed sage; 1 tsp thyme; 1 tsp black pepper; 1 tsp white pepper; 2 tsp salt; 1 lb sliced mushrooms; 1/2 cup thinly sliced green onions; 1/2 cup chopped parsley

Shashank Shrivastava @cook_10104894

Chicken Espaganole

Shashank Shrivastava @cook_10104894

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Ingredients

3small chicken
Seasoning :
3/4 cupbutter
3/4 cupflour
2 cupsfinely chopped onion
3/4 cupfinely chopped celery
3/4 cupfinely chopped bell pepper
2 tspminced garlic
1/2 tsprubbed sage
1 tspthyme
1 tspblack pepper
1 tspwhite pepper
2 tspsalt
1 lbsliced mushrooms
1/2 cupthinly sliced green onions
1/2 cupchopped parsley

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Steps

1

Rub chicken pieces with spices and arrange in roasting pan(s). Roast in pre-heated 400˚ oven for 30 minutes or until skin is brown.
2

Make a dark roux with flour and butter. When proper colour is attained, add celery, onions, and bell pepper.
3

Cokk 20 minutes, stirring and scraping the bottom of the pot occasionally.
4

Add garlic, sage, thyme, black and white pepper, and salt.
5

Slowly stir in 4 cups of stock, bring to a boil, reduce the heat and simmer for 20 minutes, stirring occosionally.
6

Add the mushrooms, green onions and parsley and cook for minute. Remove pot from heat.
7

Pour the sauce over the chciken halves in the roasting pan and return the pan to the oven, reducing heat to 350˚.
8

Roast 20 minutes or until chicken is thoroughly done.
9

Serve with steamed rice, spooning lot of sauce over the rice and the chicken.