Swedish Chicken

2-3 lb frying chickens
Salt and pepper to taste
2 medium onions, sliced
Olive oil or vegetable oil for frying
1 cup water)


Cut the fryers into convenient serving pieces. Salt and pepper well. Heat enough olive oil in a large skillet to fry the chicken. The oil should be very hot. Place the chicken pieces in the hot oil, being careful not to crowd the pan. Brown well on both sides, turning with a wooden spoon or fork. When golden brown transfer the pieces to an enameled cooking vessel. Intermix the sliced onion with the chicken pieces. Add the water and simmer for approximately 1 hour or until the chicken is fork tender. The chicken may be served as is or with the following gravy.

Sour Cream Mushroom Gravy

2 tablespoons fat from frying chicken
2 tablespoons butter or margarine
4 tablespoons flour
1 cup milk
1 cup sour cream
1 cup lightly sauteed fresh mushrooms
Salt and pepper to taste
1/4 teaspoon paprika

When the chicken has been fried, reserve the 2 tablespoons of fat from the pan. Add the butter. Heat and stir in the flour. Cook, stirring constantly for approximately 2 to 3 minutes. Add the milk and sour cream as well as salt and pepper (freshly ground is best) to taste. Cook over a low heat for approximately 4 to 5 minutes, stirring constantly. Add the sauteed mushrooms and paprika just before serving.