Makes 6 servings.
- 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
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