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Chicken With Artichoke Hearts Using Cream Of Celery Soup Recipe
|Washington fryer||1 , cut up|
|Butter and oil||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Parsley flakes||1 Tablespoon|
|Dry vermouth||2⁄3 Cup (10.67 tbs)|
|Cream of celery soup||10 3⁄4 Ounce|
|Milk/Cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Frozen artichoke hearts||9 Ounce, cooked, drained|
|Canned sliced mushrooms||4 Ounce (1 Can)|
Serving size: Complete recipe
Calories 4151 Calories from Fat 2441
% Daily Value*
Total Fat 272 g418%
Saturated Fat 71.5 g357.5%
Trans Fat 0 g
Cholesterol 1130.6 mg
Sodium 5187.5 mg216.1%
Total Carbohydrates 91 g30.5%
Dietary Fiber 17.6 g70.4%
Sugars 11.6 g
Protein 297 g593.5%
Vitamin A 123.6% Vitamin C 89.1%
Calcium 58.7% Iron 179.9%
*Based on a 2000 Calorie diet
Heat butter and oil in large skillet; brown chicken on all sides.
Add onion, garlic, parsley, thyme, paprika, salt, pepper and wine.
Simmer gently for 30 to 45 minutes or until tender, turning pieces occasionally.
Remove chicken from pan.
Add celery soup to drippings, heat and stir until smooth.
Thin gravy as desired with milk or cream and liquid from mushrooms.
Season with nutmeg, salt and pepper to taste.
Return chicken to pan; add artichokes and mushrooms.
Heat gently before serving