Bremer Kukenragot (German)(Chicken Ragout)

• 8 pieces frying chicken (breasts and/or legs)
• 1 tsp. salt
• 1/4 c. margarine or butter
• 2 c. chicken bouillon, with hot water and cubes
• 2 Tbsp. flour
• 1 lb. frozen, cooked, shelled and deveined shrimp
• 1 (10 oz.) pkg. frozen peas with sliced mushrooms
• 1 (8 1/2 oz.) can asparagus pieces, drained
• 1/4 c. sour cream
• 1 Tbsp. lemon juice

1. Sprinkle chicken parts with salt. Melt margarine or butter and brown chicken pieces on all sides.
2. Pour in bouillon mixture. Cover and simmer over moderate heat for about 15 minutes or until chicken is tender. Remove chicken to warm platter.
3. Pour off bouillon, saving 1 1/2 cups (save rest of bouillon for other recipes or soups).
4. In saucepan, stir small amount of bouillon into flour.
5. Gradually add remaining bouillon, cooking over medium heat, stirring constantly. Add frozen shrimp. Cover and simmer until shrimp are thawed.
6. Stir in peas and mushrooms, sour cream and asparagus.
7. Heat gently but do not allow to boil.
8. If desired, add the lemon juices. Serve over chicken pieces with mashed potatoes and a green salad.

chicken, salt, margarine, chicken bouillon, flour, frozen, frozen peas, sour cream, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076474 (may not work)