Difference between revisions of "Country Chicken"
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Poultry Recipes" to "Category:Poultry Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
| − | == | + | == Procedures == |
# Brown [[chicken]] pieces in [[butter]] on both sides in large skillet over medium-high heat. Drain excess fat. | # Brown [[chicken]] pieces in [[butter]] on both sides in large skillet over medium-high heat. Drain excess fat. | ||
# Add soup, [[thyme]], [[pepper]], broth and wine. | # Add soup, [[thyme]], [[pepper]], broth and wine. | ||
Latest revision as of 11:23, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 2 to 2½ pounds frying chicken, cut up
- 2 tablespoons butter or margarine
- 1 x 10¾-ounce can condensed cream of chicken soup
- 1 teaspoon ground thyme
- ¼ teaspoon ground black pepper
- 1½ cups chicken broth
- ¼ cup dry red wine
- 4 medium carrots, sliced
- 3 medium onions, quartered
- 2 cups sliced celery
- 3 cups hot cooked rice
