Braise chicken in heat oil. Add onions, bell pepper, celery and green
onions. Cook covered over low heat approximately 30 minutes; add sherry
wine. Cook an additional 30 minutes until chicken is tender. add mushrooms
and mix with cooked rice. Place in buttered casserole and top with paprika.
Serves 5.
LOUISIANA STATE WINNER IN THE
NATIONAL CHICKEN COOKING CONTEST
IN 1965.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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