1 tablespoon vegetable oil
2 tablespoons minced onion
2 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon dried mulberries
2 teaspoons dried currants
1/2 teaspoon dried lemon zest
1/2 teaspoon dried savory
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
1 (5 pound) whole chicken, cut into small pieces
1 (8 ounce) can sliced mushrooms with liquid
1 cup chopped carrot
Lightly oil a large skillet over medium heat. Heat oil in skillet to 375 degrees F (190 degrees C).
Add onion and garlic powder, salt, currants, lemon zest, savory, basil, oregano, basil, rosemary and mushrooms to skillet and saute. Cook, stirring, until onion is tender. Set aside.
Heat vegetable oil in (large) skillet over medium heat. Add chicken pieces and thin. Mix together, then cook until brown.
Add oil, chicken pieces, mushrooms, carrots, mushrooms, and carrots. Stir into the skillet. Cook, stirring, until vegetables are tender.
Reduce heat to low. Add water and dish liquid. Add onion and garlic powder mixture over chicken; cook over medium heat until vegetables are tender. Remove with spoon and drain off liquid. Stir in remaining onion and garlic powder to skillet. Slice chicken pieces and spoon into the skillet. Cover skillet and cook just until heated through and juices run clear. Continue to heat oil and pepper over medium heat until thick.