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Chicken Espagnel Recipe

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This recipe for Chicken Espagnel, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Martha Golka, Union St., Belleville (1985)


3 lb broiler cut up in pieces
3 tbsp. sliced fresh mushrooms
1 c chopped onions
1 clove garlic chopped
2 tbsp. chicken bouillon mix
1 tsp salt
1 tsp paprika
3/4 tsp of ginger
1/2 tsp chili powder
1 (19 oz) can tomatoes
1/2 c water
1/3 c flour

Brown chicken in butter and remove. Saute mushrooms, onion and garlic. Blend in chicken bouillon, salt and pieces of tomatoes. Cook, then add flour mixed in the water and add to chicken. Add milk. Cook until slightly thickened. Pour over chicken and bake until tender. Serve with noodles.




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