Ingredients
- 1 whole chicken, quartered
- 2 tablespoons salt
- 2 tablespoons white pepper
- 2 tablespoons granulated garlic
- 1 tablespoon paprika
- 1 quart chicken stock
- 1 small onion, sliced
- 3 shiitake mushrooms, sliced
- 1 cup all-purpose flour
- 2 tablespoons olive oil
Directions
Preheat oven to 350 degrees F.
Wash chicken thoroughly and pat dry with paper towels. Place chicken quarters into a baking dish. Sprinkle with salt, white pepper, garlic, and paprika. Rub these ingredients into the chicken. Add a small amount of water to the bottom of the baking dish. Bake in the oven for 45 to 60 minutes, or until almost done. Remove from oven and add chicken stock. Add onions and mushrooms, which can be pre-sauteed, if desired. Add flour and stir to remove as many lumps as possible. Bake in oven until sauce thickens to desired preference, approximately 10 to 15 minutes. Remove chicken and check temperature which should be above 180 degrees F.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By rmorgan1025
Marysville, WA
on January 22, 2013
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One of my favorite "Go To" recipes! It's easy, you can use whatever your favorite chicken parts are, and it never disappoints! I keep dried shitake mushrooms in my pantry at all times just in case! Love it!
By mmccau1972_12082421
Newark, 46
on August 18, 2009
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The recipe yields chicken with subtle flavoring. It also lends itself to adaptation to the circumstances. I scaled it down, using 2 chicken thighs with skin on, seasoned with the pepper and paprika, baked in a convection toaster oven at 350 F, which takes 25 minutes. The fat stays in the roaster pan
Meanwhile, I soaked about a dozen small dried Shiitake mushrooms in hot water for 15 minutes before boiling them for 5 minutes. Using 10 ounces of the water, dissolved a chicken bouillon cube in it as the sauce base - it's why I did not salt the thighs before baking.
After sauteeing the onions and mushrooms, added and thickened the sauce with flour blended into additional cold water.
At the table additional salt brought out more flavor.
This is a recipe that I'll make again, and see where it could adapt to pork loin or chops with some different seasonings.
By julieannbarley_...
Newport Beach, CA
on January 27, 2009
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I tried this recipe and my boyfriend and I thought it was very bland. The consistency was good but next time we will add more onons, mushrooms, and a few more spices.
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