chicken basque
- Categories
- Casseroles
- Poultry
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken parts |
| Salt | |
| 1 can | Tomato soup,condensed(10.75) |
| 4 cups | Eggplant strips,3/4" thick |
| ½ cup | Green pepper,diced,chopped |
| ⅛ teaspoon | Pepper |
| 2 tablespoons | Shortening |
| Pepper | |
| ¼ cup | White wine,dry |
| ½ pounds | Mushrooms,quartered |
| 2 | Garlic cloves,medium,minced |
| 1 | Bay leaf |
1. Brown chicken in shortening in a large skillet. 2. Transfer chicken to a greased 3-quart casserole; sprinkle with salt and pepper.
3. Pour off fat in skillet; stir in soup and wine. 4. Mix in remaining ingredients; pour over chicken. 5. Cover; bake in preheated 350'F. oven 1 hour. 6. Remove bay leaf before serving.
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