| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 1 | lg | Fryer; cut in pieces |
| 1 | lg | Onion; diced |
| 1 | c | Celery; diced |
| 4 | tb | Butter |
| 1 | cn | Cream of mushroom soup |
| 1 | Bell pepper; diced | |
| 3 | tb | Tarragon vinegar |
INSTRUCTIONS
Saut. vegetables in butter; add chicken and vinegar. Cover skillet; simmer 45 minutes. Thicken drippings with flour and add soup and water. Cook 30 minutes longer. Serve with rice or biscuits. Serves 6. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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