Saute until delicately colored with onions first
1/2 cup of olive oil
2 thinly sliced onion
Pinch of salt and pepper
1/2 cup Sherry or dry white wine
3 crushed cloves garlic
1/2 teaspoon of thyme
cut a half cup of chopped parsley fresh or dry
1 cup of chicken stock
cut celery the heart and thinly sliced and put a lot of Worcestershire sauce that is the secret. After when the chicken is almost soft add the potatoes. Add potatoes red or very small potatoes enough for for everybody and thinly slices of mushrooms enough for everybody. Add all the potatoes and mushrooms to the cacerole and mix together, careful not to make mashed potatoes. Serve it with rice if you do not add potatoes to the chicken you can serve it with mashed potaotes. you can leave it in the refrigeartor for one or two days and heat it again before you serve it. ready to eat.
Background: This recipe was my favorite plate from the house or the family that I was living when I was and exchange student in Bermimghan, England. so I got the recipe from my adoptive sister Celina from her mother Christina. it is good after a day or two days in the refrigerator.
Serves: 6
Source: Julieta adapted from a recipe by Christina from Birmingham England.
Prepared by: Julieta for the June 2006 meeting.