Yield: 6 servings
|1 \N||5-6 lb. pullet|
|1 cup||Concentrated tomato soup>>|
|1½ cup||Boiling water|
|1 cup||Canned sliced mushrooms>>>>|
|\N \N||Liquid from mushrooms.|
|½ cup||Chopped celery|
|1 tablespoon||Chopped onion|
|1 tablespoon||Chopped green pepper|
|1 tablespoon||Chopped parsley|
|\N \N||Salt & peper to taste|
|\N \N||Liquid vegetable shortening|
Cut chicken in to 8 pcs. Season with salt and peper and dredge with flour. Pour enough shortening into lge. skillet to cover bottom and heat to 375 F. Slowly brown chicken on both sides, keeping skillet covered. Remove and set aside. In separate lge. saucepan, melt margarine; add onion and flour; brown lightly. Stir in tomato soup and water; mix well. Add parsley, green pepper, and celery. Bring to a rolling boil; add chicken. Lower flame and cook slowly about 1½ to 2 hrs. until chicken is tender. Cook mushrooms in liquid for 15 min; add to chicken. Raise heat and bring mixture to boil once.
Remove and serve.