Chicken Fricasee

Instructions

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   nutmeg to taste 1 bunch parsley, chopped

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   1/2 cups flour

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   In a Dutch oven, combine chicken with enough 1/2 tsp red pepper

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   salted water to cover meat by 2in. Bring to boil, 1 tsp salt

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   simmer for 20 minutes. Let cool. Separate the meat 1 tsp black pepper

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   from the sin and bones. Return the skin and bones 1 1/2qt water

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   to broth. Cut meat into strips and reserve. Simmer

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   broth until reduced by 1/2. Strain and discard solids. Put flour, red pepper, black pepper, and salt into

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   Boil stock until reduced to 2 cup. In a large skillet, gallon zip-lock. Shake each piece of chicken to coat

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    sauté mushrooms and garlic in 2tbls margarine and well. Brown in large skillet with onions and olive oil.

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    2 tbs olive oil until soft. Add remaining margarine Move all to Dutch oven and add 1 1/2qt water. Cook

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    and olive oil. Add flour and stir well into a roux. Stir until chicken is tender. Stir often. Liquid should turn

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    in reserved broth and cream. Add nutmeg, salt and into gravy. Ten minutes before serving, add parsley

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    pepper to taste. Bring sauce to boil, reduce heat and season with more red pepper and Tobasco to

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    and simmer C5 minutes. Cook spaghetti in large pot taste.

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    until soft. Drain well. Stir 1/2 mushroom sauce into

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    spaghetti and place into Dutch oven. Add chicken

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    meat to remaining sauce. Spoon into center of CHICKEN JAMBALAYA

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    spaghetti. Sprinkle well with parmesan cheese and

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    bake at 350 for 25-30 minutes. Serve with rest of 2 chickens, cut up

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    parmesan cheese. 1 cup olive oil

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    8 onions, minced

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    1 can Italian tomatoes