Ingredients
- 3 1/2 pound whole chicken (fresh fryer, cut into quarters)
- 1/4 cup oil (cooking oil)
- Salt and pepper, to taste
- 1 pound potatoes, diced (baking potatoes, 2 large potatoes)
- 1 1/2 pounds peas (green peas, fresh or frozen - do not use canned peas)
- 1/2 pound mushrooms (I sliced mine)
- 2 tablespoons garlic, minced
- 1/4 cup butter (or margarine)
- Drippings (from chicken )
How to Make
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Step 1: Brush the chicken with oil on both sides, and salt and pepper to taste.
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Step 2: Place chicken into a baking dish and cook at 350 degrees until tender and brown (approximately 45 minutes).
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Step 3: In a heavy iron skillet, fry the potatoes in cooking oil over medium heat for 20 to 30 minutes, or until golden-brown and crispy.
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Step 4: Drain on a paper towel, and set aside.
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Step 5: Meanwhile, cook the green peas lightly. Be sure not to overcook.
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Step 6: Saute the mushrooms and garlic in butter until the mushrooms are tender.
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Step 7: Add the peas to the mushrooms, and salt and pepper to taste.
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Step 8: Add the chicken drippings to the peas and mushrooms.
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Step 9: Remove from heat and add the potatoes.
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Step 10: Stir lightly.
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Step 11: Place the chicken on a platter or onto individual plates and spoon the peas and mushrooms over the top.
We hope you enjoy this recipe!
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