Complete Chicken Supreme
|Canned cream of onion soup||10 3⁄4 Ounce, undiluted (1 Can)|
|Dry red wine/Dry sherry||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Instant chicken bouillon||1 1⁄2 Teaspoon|
|Minced fresh parsley||1 Tablespoon|
|Carrots||2 Medium, thinly sliced|
|Potatoes||6 Small, peeled and halved|
|Frying chicken||3 Pound, cut up (1 Whole)|
|Mushrooms||8 Ounce, sliced|
Cook bacon according to directions.
Crumble and set aside.
Mix soup, wine, onion, garlic, bouillon, and seasonings in small bowl.
Place carrots and potatoes in bottom of 3-quart microproof casserole.
Arrange chicken pieces on top, placing thicker portions around outside of dish and chicken wings in center.
Pour soup mixture over top.
Cook, covered, on HI (max. power) 30 minutes.
Sprinkle mushrooms and crumbled bacon on top.
Cook, covered on 70 (roast) 10 to 15 minutes.
Let stand 5 minutes before serving.