Penthouse Chicken Recipe
Ingredients
2 pounds chicken parts
1/4 cup seasoned flour
Shortening or salad oil
1/2 medium green pepper, cut in strips
1/2 cup sliced onion
1/8 to 1/4 teaspoon thyme, crushed
1 can (10 3/4 ounces) condensed tomato soup
1/4 cup water
1 teaspoon vinegar
Directions
Dust chicken with seasoned flour.
Brown in skillet in hot shortening (1/4 inch deep).
Cover; cook over low heat 45 minutes.
Uncover last 10 minutes to crisp.
Remove chicken to heated platter; keep warm.
Pour off all but 2 tablespoons fat.
Add green pepper, onion, and thyme; cook until green pepper is tender.
Add remaining ingredients.
Heat; stir now and then.
Brown in skillet in hot shortening (1/4 inch deep).
Cover; cook over low heat 45 minutes.
Uncover last 10 minutes to crisp.
Remove chicken to heated platter; keep warm.
Pour off all but 2 tablespoons fat.
Add green pepper, onion, and thyme; cook until green pepper is tender.
Add remaining ingredients.
Heat; stir now and then.
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