Chicken With Artichoke Hearts Using Cream Of Celery Soup
|Washington fryer||1 , cut up|
|Butter and oil||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Parsley flakes||1 Tablespoon|
|Dry vermouth||2⁄3 Cup (10.67 tbs)|
|Cream of celery soup||10 3⁄4 Ounce|
|Milk/Cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Frozen artichoke hearts||9 Ounce, cooked, drained|
|Canned sliced mushrooms||4 Ounce (1 Can)|
Dredge chicken in flour.
Heat butter and oil in large skillet; brown chicken on all sides.
Add onion, garlic, parsley, thyme, paprika, salt, pepper and wine.
Simmer gently for 30 to 45 minutes or until tender, turning pieces occasionally.
Remove chicken from pan.
Add celery soup to drippings, heat and stir until smooth.
Thin gravy as desired with milk or cream and liquid from mushrooms.
Season with nutmeg, salt and pepper to taste.
Return chicken to pan; add artichokes and mushrooms.
Heat gently before serving