Yield: 6 servings
|2 \N||Broiler-fryers, cut up (2 1/2 lbs each)|
|½ cup||Sliced green onion|
|1 small||Green pepper, quartered,|
|1 large||Carrot, pared and thinly|
|1 tablespoon||Baking powder sliced|
|2 cans||Condensed golden mushroom soup|
|½ cup||Dry white wine|
|2 \N||Pimientos, diced|
|¼ cup||Vegetable shortening|
Brown chicken pieces in butter in a large skillet; place in a 10-cup shallow casserole. Stir green onion, green pepper and carrot into pan drippings; saute 3 minutes. Stir in soup, wine and water. Cook, stirring constantly; until mixture bubbles. Stir in pimiento; pour over chicken; cover. Bake in moderate oven (375 degrees) one hour.
While the chicken is baking, combine dry biscuit ingredients and mix well. Cut in shortening with a pastry blender until a coarse meal is formed, then mix in milk.
Increase oven temperature to 425 degrees, drop biscuits in a ring around the edge of the casserole,sprinkle with a little additional cornmeal and return to the oven to bake, uncovered for 15 minutes (biscuits are golden); sprinkle with parsley just before serving.
Submitted By TERRI WOLTMON On 03-31-95