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(WOOD) chicken espagnole Recipe


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     (WOOD) chicken espagnole

Category   Entrees - Maindishes
Sub Category   None

3 lbs bone in chicken breasts
3 lbs chicken quarters
1-2 lbs chicken wings
3/4 cup butter
3/4 cup flour
2 cups finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped green bell pepper
1 tsp minced garlic
1/2 tsp sage
1 tsp thyme
1 tsp black pepper
1 tsp white pepper
2 tsp salt
1 lb mushrooms, sliced
1/2 cup thinly sliced green onion
1/2 cup chopped pasley

Place chicken wings on roasting pan. Place in 400 degree oven and roast for 25 minutes. Place in a stock pot, cover with 3 quarts of water and set over a high heat. Bring to a boil, reduce the heat and simmer for about two hours.
Arrange the remaining chicken on a roasting pan, sprinkle generously with the seasoning mix (seperate recipe) and roast in a preheated 400 degree oven for about 35 minutesor until the skin is browned. Remove from the oven and set aside.
Meanwhile, in a large heavy Dutch oven melt the butter over a medium heat, stir in the flour and make a dark brown roux. To make roux- let the flour cook until it thickens, stops boiling, and has a smell similar to popcorn. Then continue to wisk constantly until it turns a dark brown, similar to chocolate. When this is done, Add the onion, celery, and bell pepper. Cook for about 20 minutes, stirring and scraping the bottom of the pot from time to time, until the vegetables are tender. Add the garlic, sage, thyme, white pepper, black pepper, and salt and cook for one minute. Slowly stir in 4 cups of the stock, bring to a boil, reduce the heat and simmer for 20 minutes, stirring occasionally. Add the mushrooms, green onions, and parsley, and cook for one minute. Remove the pot from the heat.
Pour the sauce over the chicken halves in a LARGE roasting pan and return the pan to the oven, reducing the heat to 350. Roast for about 20 minutes or until chicken is done. Serve with steamed rice, spooning lots of sauce over the rice and chicken.

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