James's Chicken in White Sauce
2 frying chicken, cut in small
1 flour, for dredging
4 oil
2 cup chopped onions
2 cup chopped celery
1/2 cup chopped parsley
2 tbsp dried basil, --or--1/4 cup fresh basil, chopped
1 salt and pepper
1 cup chicken broth, (approximate)
Dredge the chicken pieces very lightly in flour. Heat 4 Tbsp oil in a
large heavy skillet and brown the chicken on all sides over medium
heat. Remove and keep warm. Add a little more oil, if necessary, and
saute the onions until transparent. Add the celery and parsley and
saute, stirring frequently, for about 5 minutes. Stir in the basil
and return the chicken to the pan. Season with salt and pepper to
taste. Add the broth, stir gently to blend and cook over meduim-low
heat, stirring occasionally, until the chicken and vegetables are
tender. Add a little more broth if necessary to maintain liquid level
in the pan.
Charleston
occupied (1780);