Sherried mushroom sauce with delicate little onions is a tasty, quick fix for hunger pangs. Serve with rice or pasta to soak up all the sauce.
INGREDIENTS (for 6 servings):
- 1 (2 to 3 pound) whole chicken, cut into pieces
- 2 tablespoons vegetable oil
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 cup dry sherry
- 8 small white onions, peeled
In a large skillet, brown chicken in oil. Pour excess oil off.
Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.