Chicken Sauted with New Potatoes

Recipe provided by Harriet Karp of the Weequahic Chapter.


2 tbs. chicken fat or spry
1 cut up Fryer or Broiler Chicken
1 sliced Onion
1 minced Garlic Clove
½ tsp. Salt
¼ tsp. Pepper
1 Chicken Bouillon envelope
1 cup hot Water
1 #303 can small white Potatoes
1 can sliced Mushrooms
¼ cup Red Wine
snipped Parsley


In hot fat in skillet, saute chicken until browned. Add onion and garlic, cook about 5 minutes. Combine bouillon, salt and pepper and dissolve in hot water. Pour over chicken and add mushrooms.

Cook slowly, covered about 25 minutes or until chicken is tender. Add potatoes that have been drained. Add wine. Heat and garnish with parsley.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960