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Author:  Kristi

Prep Time:  25 Minutes

Cook Time:  45 Minutes

Servings:    6-8


2/3 cup cooking oil

1/2 cup flour                   

2 1/2 pound fryer ( or bonls chicken breast)

2 pods garlic, minced     

1/2 cup chopped celery

2 tbls sugar

2 large onions, chopped fine

seasonings to taste ( salt, red and black pepper)

2 quarts warm water

1/2 cup chopped bell pepper

2 tbls chopped parsley

1 small can mushrooms

2 tbls chopped onion tops


In a six quart heavy stainless steel pot, make a roux (gravy like sauce) with oil and flour. Stir roux constantly until dark brown over medium heat. Add cut up chicken pieces. Stir until chicken is well coated with roux. Add garlic, celery, sugar, seasonings to taste and warm water. Cover and cook for 30-40 minutes. Add bell pepper and cook until chicken is very tender. Add parsley, onion tops and mushrooms. Cook for 5 more minutes. 

If gravy is too thick to you liking, add more water. If not thick enough, add a little cornstarch paste ( 1 tbls cornstarch and a little water).