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Chicken Fricassee

  • Chicken
  • Salt
  • Pepper
  • 3-4 slices bacon
  • Flour
  • 2 ounces butter
  • Pieces of toast
Wash and joint the chicken. Put the pieces of chicken in a stew pan with the skin side down. Sprinkle pepper and salt on each piece. Add the bacon and stew until tender.

Take the chicken and bacon out. Thicken the liquor with flour and add butter.

Put the chicken back in the pan and let it stew for 5 minutes longer. When the chicken is taken out, soak some pieces of toast in the gravy. Put the toast on plates and lay the chicken on the toast, pouring the gravy over it.

To brown the chicken, stew until tender, without the bacon. Brown the bacon, take that up, and then put in the chicken and fry until a light brown.
Submitted by Tess M Dec 10, 2009 15 min 30 min 45 min


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