Slvrthoughts and Musings

Description:
I love cooking chicken and this one here is one of my specialty dishes.Whenever I serve this to my family I always hear good things about it. But the highest praise any cook/chef can receive is when those who eat the dish like it so much that they come back for seconds and thirds and at the end of the meal they finish with a clean plate. The best compliment I ever got about this dish was when my cousin Melody liked it so much that she took a piece of bread and started wiping the serving dish for the sauce to mop up the last of the dish.

I hope you all enjoy this as well as my family do.

Ingredients:
1 whole chicken (cut up into pieces)
3 tbsps. Soy sauce
3 tbsps. Worcestershire sauce
Juice of 1 lemon or diyap
5 c. cold water
1 ½ tsp. salt
¼ tsp. pepper
Olive oil or butter
½ head of garlic, crushed
1 onion, sliced
1 c. Vienna sausage, sliced
1 c. German franks, sliced
1 pc. Chorizo de bilbao
1 pc. Carrot, cut into cubes
1 pc. Potato, cut into cubes
2 c. broth
½ c. champignons (button mushrooms)
4 tbsps. Flour
1 tsp. tarragon
2 hard-boiled eggs, sliced

Directions:
1. Marinate chicken in soy sauce, Worcestershire sauce, and lemon juice. Let stand for at least 15 minutes.
2. Place chicken in a saucepan. Add water, salt, and pepper.
3. Simmer until tender or almost all the water has evaporated.
4. Separate the chicken from the broth. Let it drip first then set it aside. Do not throw away the broth.
5. In a wok, brown the chicken pieces in olive oil or butter. Once browned lift them out and set aside.
6. Using the same wok, sauté the garlic, onion, Vienna sausage, German franks, and chorizo de bilbao.
7. Return chicken in the wok with the sausages.
8. Pour broth. Cover and cook until half-done.
9. Mix in carrots, potatoes, and mushrooms. Cook everything together. Add water, if necessary.
10. When veggies are almost cooked put in the flour to thicken the sauce. Add tarragon. Simmer for 5 minutes.
11. Serve with slices of egg on top.