French Country Chicken

Ingredients

2 broiler-fryer chickens (3 pounds each), cut up
1/2 cup Roberts Margarine
8 ounces smoked ham, cut in strips
1 cup chopped onion
1 green pepper, cut in strips
8 ounces fresh mushrooms, sliced
2 teaspoons salt
1/8 teaspoon pepper
1 quart (4 cups) dry white wine or water
5 cloves garlic
2 sprigs parsley
1 bay leaf
1/2 teaspoon thyme
4 tomatoes, cut in wedges
2 tablespoons lemon juice
6 tablespoons flour
6 tablespoons Roberts Butter, softened
4-5 cups hot cooked rice

Preparation

Brown chicken in margarine in a large Dutch oven. Remove chicken and set aside. Add ham strips, chopped onion, green pepper strips and sliced mushrooms to Dutch oven. Saute just until onion is limp. Add browned chicken, salt, pepper and wine or water. Combine garlic, parsley, bay leaf and thyme; tie in a cheesecloth bag and add to mixture. Cover and simmer 30 minutes, or until chicken is tender. Remove herbs; add tomato wedges and lemon juice to Dutch oven. Blend flour into softened butter with a fork; stir enough into chicken broth to make a thin gravy. Cook, stirring constantly, until thickened. Serve chicken on a platter over hot cooked rice. Spoon sauce over top.

Yield: 6 to 8 servings

Notes:

Add carrots, celery and potatoes to French Country Chicken for a hearty meal.