Prep Time: 2 hours
split in half, salt and pepper to taste
1 stick butter
1 carrot, chopped
1 sm. onion, chopped
1/2 c. mushrooms (stems and pieces)
2 T. bell pepper, shopped
1 T. flour
1 c. chicken stock (or chicken broth)
1/8 c. white wine or sherry
Salt and pepper birds . In skillet, lightly brown birds in butter. Remove
to a buttered casserole. In same skillet, sauté vegetables for
5 minutes. Stir in flour and gradually add stock or broth. Simmer 10
minutes. While sauce is simmering, pour wine over birds. Cover and bake
for 1-1/2 hours at 350 degrees.
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