Ingredients:
4 lbs roasting chickens, cut up
1/4 cup flour
1 teaspoon salt (to taste) or 1 teaspoon pepper ( to taste)
1/4 cup butter
2 tablespoons olive oil
1 medium onions, finely chopped
1 garlic cloves, chopped
2 medium carrots, grated
2 stalks celery, finely chop
1 cup cooked ham, diced ( original recipe called for 1 slice ham, chopped so this is an estimate)
1/2 lemons, juice of
1/2 lb mushrooms, sliced
1 1/4 cups dry white wine
1 cup chicken broth
1/2 teaspoon rosemary
Directions:
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
Servings: 8
Time preparation: 20 min.
Time total: 65 min.