Ingredients
- 3 fryer
- 2 onions (chopped)
- 1/2 place fryer in crock-pot with celery
- 190 gr tomato paste
- 160 gr mushrooms (sliced)
- 120 ml cream (heavy)
- 120 ml chicken broth
- 60 ml dry sherry
- 40 gr cans mushrooms (sliced drained)
- 28 gr butter
- 16 gr flour
- 3 gr salt
- 2 gr leaf oregano
- 2 slices stalks celery (sliced)
Remove chicken; bone meat and dice. Return meat to Crock-Pot. Knead butter an d flour together and add with cream; stir well. Cover and cook on High for 30 minutes to 1.5 hours or on Low for 3 to 5 hours. Serves 4 to 6
