Chicken, Braised with Mushrooms

          1 frying chicken, quartered

          3 Tbsps.       butter or margarine

                        Salt and pepper

          1 onion, thinly sliced

          1/4 lb fresh mushrooms, sliced, or 1 can sliced mushrooms

          1/4 cup dry white wine

          1 Tbsp. flour

          1 cup light cream

          6 radishes, sliced

1. Brown chicken in butter. Season, with salt and pepper.

2. Remove from pan. Add onion and mushrooms. Cook about 5       minutes.

3. Add, chicken and wine; cover and simmer 45 minutes, or until           chicken is tender.

4. Make roux by adding flour; add cream, bring to boil, and simmer a few minutes.

            5. Garnish with radishes. Serves 4.

Variations

Chicken, Mushroom Barbecued:

Bottled barbecue sauce may be used for this.

1. Cut 1 large frying chicken in quarters. Season with salt and pepper; roll in flour, and put in shallow braising pan.

2. Put a thick slice of bacon on each. Cover pan with foil. Braise in hot oven, (400 F.), about 40 minutes.

3. Uncover; pour 1 can (40z.) sliced mushrooms over chicken.

4. Dribble barbecue sauce (bottled or pre-prepared) over top. Cover again and braise 10 minutes

5. Uncover for about 10 minutes, until lightly browned. Serves 4.

©Al (Alex-Alexander) D. Girvan. All rights reserved.