You all know I have a passion for the 1940s.. and I love to cook from my vast 40s recipe and cookbook collection. Housewives mostly cooked from scratch using very little processed foods and really made the most of their ingredients, so were often creative in their ideas.
This recipe however is really down to earth and one of our favourites. For such simple ingredients.. this chicken dish from Better Homes and Gardens Magazine, September 1944, turned out delicious. Quick, easy and flavourful. I made no amendments to the recipe which resulted in empty plates all round
1 4-pound chicken
1 10 or 11-ounce can condensed mushroom soup
1/2 cup chopped celery
1/4 cup chopped onion
2 pimientos, chopped
3/4 cup water
- Cut chicken in serving pieces.
- Rub with seasoned flour (2/3 cup flour, 1 teaspoon salt, pepper).
- Brown in hot fat.
- Remove.
- Cook celery and onion in the hot fat until golden.
- Drain off excess fat.
- Add pimientos, soup, and water.
- Stir lightly to blend.
- Add chicken.
- Cover.
- Bake in slow oven (300°) until tender, about 1 1/2 to 2 hours.
- Arrange on platter surrounding mound of hot fluffy rice.
- Serves 6.
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| Better Homes and Gardens Magazine September 1944 |
