Difference between revisions of "Country Chicken"
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== Description == | == Description == | ||
Makes 6 servings. | Makes 6 servings. | ||
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* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
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# Brown [[chicken]] pieces in [[butter]] on both sides in large skillet over medium-high heat. Drain excess fat. | # Brown [[chicken]] pieces in [[butter]] on both sides in large skillet over medium-high heat. Drain excess fat. | ||
# Add soup, [[thyme]], [[pepper]], broth and wine. | # Add soup, [[thyme]], [[pepper]], broth and wine. | ||
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# Serve over hot [[rice]]. | # Serve over hot [[rice]]. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
| − | [[Category: | + | [[Category:Poultry Recipes]] |
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
Latest revision as of 11:23, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 2 to 2½ pounds frying chicken, cut up
- 2 tablespoons butter or margarine
- 1 x 10¾-ounce can condensed cream of chicken soup
- 1 teaspoon ground thyme
- ¼ teaspoon ground black pepper
- 1½ cups chicken broth
- ¼ cup dry red wine
- 4 medium carrots, sliced
- 3 medium onions, quartered
- 2 cups sliced celery
- 3 cups hot cooked rice
