Ingredients:
1 chicken, boiled until just tender,then cut into serving pieces
1 tablespoon peanut oil
6 tablespoons butter
1 tablespoon flour
1 (10 ounce) cans beef consomme
12 button mushrooms, sliced
12 ripe olives, sliced in half
1 jar marinated artichoke hearts, drained
1/4 cup good dry sherry
creole spices
salt
cayenne pepper, to taste
orange slices, for garnish,if desired
parsley, if desired ( to garnish)
Directions:
Brown chicken pieces in hot peanut oil and 4 tablespoons butter.
When browned, put cooked chicken on a platter and place into a warm 200-degree oven.
Melt the remaining 2 tablespoons butter in a heavy pan.
Add the flour slowly, cook over a LOW heat, for 5 minutes.
Add the beef consomme.
Mix well to a creamy consistency, while stirring all the time.
Add the sliced mushrooms, olives, artichoke hearts, sherry, Creole spices, salt, and cayenne to taste.
Cook all for a few more minutes to blend flavors.
Remove the platter from the oven, and pour the sauce mixture over the chicken.
Garnish the plate with orange slices and parsley.
Servings: 5-6
Time preparation: 15 min.
Time total: 45 min.