From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
In a heavy pan, brown flour in shortening. Add onions and brown. Add ham and brown. Add chicken pieces and brown well, adding more shortening if necessary. Stir in tomato paste; cover and simmer 45 minutes. Add garlic, celery, parsley and green onions; cook 45 minutes longer. Add olives and pickles and simmer a little longer. Add mushrooms and liquid; cook until chicken is tender. Add salt, red pepper, wine and oysters and simmer for 20 minutes. Serve over fluffy rice.
SERVES: 12
- 2 rounded Tablespoons flour
- 2 Tablespoons shortening
- 2 large onions, chopped
- 1/2 cup chopped ham
- 1 chicken hen (6-8 pounds), cut up
- 1 can (6-ounce) tomato paste
- 2 or 3 cloves garlic, chopped
- 1/2 cup coarsely chopped celery
- 1/4 cup chopped parsley
- 1/4 cup chopped green onions
- 12 whole pitted green olives
- 2 sour pickles, chopped
- 1 can (1-pound) mushrooms with liquid
- Salt
- 1 red pepper pod, chopped
- 2 cups dry red wine or water
- 1 jar (12-ounce) fresh oysters
TO PREPARE:
In a heavy pan, brown flour in shortening. Add onions and brown. Add ham and brown. Add chicken pieces and brown well, adding more shortening if necessary. Stir in tomato paste; cover and simmer 45 minutes. Add garlic, celery, parsley and green onions; cook 45 minutes longer. Add olives and pickles and simmer a little longer. Add mushrooms and liquid; cook until chicken is tender. Add salt, red pepper, wine and oysters and simmer for 20 minutes. Serve over fluffy rice.
SERVES: 12
