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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Brown chicken pieces in butter on both sides in large skillet over medium-high heat. Drain excess fat.
  2. Add soup, thyme, pepper, broth and wine.
  3. Cover and simmer 30 minutes.
  4. Add carrots, onions and celery; replace cover and cook 30 minutes longer or until vegetables are tender.
  5. Serve over hot rice.
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