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, .