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Country Chicken and Potato Stew

ID: 422   Chicken/Poultry  
  Yield/Servings: 6 servings  
1 broiler-fryer (3 lbs.)
3 tbs. red wine
3 stalks celery, cut up
1 medium onion, quartered
1 tsp. salt
1 tsp. thyme leaves
3 medium potatoes
4 medium carrots
1 can (10 3/4 oz.) condensed cream of chicken soup

Cut up chicken. peel and quarter the potatoes Peel and cut carrots in large chunks.

Under broiler, brown chicken pieces, skin-side up. Drain off fat. In large, heavy kettle or Dutch oven, place chicken, 1 1/2 cups water and remaining ingredients, except potatoes and carrots. Cover and cook 30 minutes; stirring occasionally. Skim off surface fat. Add potatoes and carrots; cook 30 minutes more or until chicken and vegetables are tender.

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