From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 2 rounded Tablespoons flour
  • 2 Tablespoons shortening
  • 2 large onions, chopped
  • 1/2 cup chopped ham
  • 1 chicken hen (6-8 pounds), cut up
  • 1 can (6-ounce) tomato paste
  • 2 or 3 cloves garlic, chopped
  • 1/2 cup coarsely chopped celery
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions
  • 12 whole pitted green olives
  • 2 sour pickles, chopped
  • 1 can (1-pound) mushrooms with liquid
  • Salt
  • 1 red pepper pod, chopped
  • 2 cups dry red wine or water
  • 1 jar (12-ounce) fresh oysters


In a heavy pan, brown flour in shortening.  Add onions and brown.  Add ham and brown.  Add chicken pieces and brown well, adding more shortening if necessary.  Stir in tomato paste; cover and simmer 45 minutes.  Add garlic, celery, parsley and green onions; cook 45 minutes longer.  Add olives and pickles and simmer a little longer.  Add mushrooms and liquid; cook until chicken is tender.  Add salt, red pepper, wine and oysters and simmer for 20 minutes.  Serve over fluffy rice.


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