2    Fryers; steamed, deboned,
-chopped
1/2 c  Flour
1/2 c  Vegetable oil
2 lg Onions; chopped fine
1 sm Bell pepper; chopped
1    Clove garlic; minced
1 cn Golden mushroom soup
1/2 c  Chicken stock or water
Salt & pepper to taste
2 tb Sherry
Green onions; chopped fine
Worcestershire sauce;
-optional
Accent; optional
Parsley; chopped fine
Lemon juice; optional

Prepare chicken; set aside. Combine oil and flour in a 2 cup saucepan — a
thick pot is better, a black iron pot is best. Place over medium heat; make
a brown roux by cooking and stirring constantly until medium brown. Add
onion; cook until onions are transparent; stir constantly. (Be careful not
to let roux burn.) Add chicken stock or water, celery, bell pepper and
garlic; turn fire low and cook, covered, 1/2 hour, stirring occasionally so
sticking does not occur (add a little more chicken stock or water if
needed). Add soup, salt and pepper; cook 1/2 hour more. Put chicken in a
larger pot and pour sauce in with the chicken. Green onions and parsley may
be added at this time. Cook 20 minutes more; correct seasoning. Keep
covered while cooking. Add optional seasonings when correcting the
seasoning. Place in chafing dish; or in small cocktail patty shells. add
sherry. Serve on melba toast rounds rounds or in small cocktail patty
shells.

Note: May be used as a main dish served over rice or in large patty
shells.