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1. Season chicken liberally with salt and pepper. 2. Melt 1/4 cup shortening in large Dutch oven and saute chicken until brown on all sides. 3. Add water, celery, bell pepper, green onion, bay leaves, and mushrooms sauce; simmer. 4. In saucepan, melt 3/4 cup shortening; add flour and cook slowly until dark brown, stirring constantly. 5. Add minced onions and garlic; saute until translucent, stirring constantly. 6. Add tomato paste and cook until thick. 7. Transfer this mixture to Dutch oven and bring to a boil; reduce heat and simmer 2 to 2 1/2 hours, or until chicken is tender and sauce is thick. 8. Add water is sauce thickens before chicken is done; stir occasionally to keep from sticking. 9. During last 30 minutes, add salt, cayenne pepper (the more cayenne, the more "piquant" the gravy will be), mushrooms, olives, lemon and parsley. 10. Just before serving, add wine. 11. Serve over spaghetti or hot fluffy rice.
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.5mg||0 %|
|Potassium 17.7mg||0 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.9g|
|Protein 0.1g||0 %|
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Calories per serving: 15
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