Ingredients
- 1 chicken
- 1 carrot, diced
- 1 quart of stock
- 1 onion, chopped
- 1 chicken liver, finely rubbed
- 1 parsnip, diced
- 1 tablespoon capers
- Salt and pepper to taste
- ½ pound mushrooms, sliced
- Butter for frying
- Flour for coating
Directions
Joint the chicken as for fricassee.
Rub the chicken pieces with butter and roll them in flour.
Place them in a pan in a 400°F (200°C) oven to brown for about 20 minutes.
Meanwhile, fry the diced carrot, onion, and parsnip in butter for 20 minutes.
Once the chicken is browned, transfer it and the vegetables to a stewpan with the stock or water.
Add the liver, capers, salt, and pepper.
Cook gently for 30 minutes.
Add the sliced mushrooms and simmer for an additional 15 minutes.
If the gravy is too thin, remove the chicken to a hot dish, bring the gravy to a brisk boil, and stir in 1 teaspoon of corn starch mixed with a little cold water.
Stir and boil for 2 minutes, then pour the thickened gravy over the chicken.
Serve with a border of macaroni, rice, or mashed potatoes.