• 3 pounds chicken pieces
  • ¼ cup seasoned flour
  • ¼ cup salad oil
  • 12 peeled garlic cloves
  • 2 cups baby carrots
  • 12 ounces fresh mushrooms, sliced
  • 1 ½ cups chicken stock


Dredge chicken pieces in seasoned flour. Brown in oil. Remove from oil and arrange in a 9x13 baking dish. Saute onion, garlic, carrots, and mushrooms in the same oil for ten minutes. Add chicken stock and deglaze the pan. Pour stock and vegetables over the chicken. Cover the pan tightly with aluminum foil and bake for 2 hours at 325°


Adapted from Joy of Cooking