| 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.
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”