Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Fryer; cut in pieces |
| 1 large | Onion; diced |
| 1 cup | Celery; diced |
| 4 tablespoons | Butter |
| 1 can | Cream of mushroom soup |
| 1 \N | Bell pepper; diced |
| 3 tablespoons | Tarragon vinegar |
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, .