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Remove
skin from chicken, if desired. Brown in hot oil, for
about 10 minutes.
Remove
chicken from pan, stir in onions and mushrooms. Cook
onions until translucent.
Scrape
any browned bits off the bottom of the pan and add soups,
water, sherry or wine, black pepper and basil. Mix well
with a whisk, bring to a simmer, and add the browned
chicken pieces back in.
Cook,
covered, over low heat, for 30 minutes. Remove lid and
cook about 15 minutes more, frequently scraping the
bottom of the pan to loosen stuck-on bits. The sauce
will thicken a bit.
When
the meat falls off the bone, serve over steamed rice,
with a good helping of the delicious sauce.
One
box of frozen peas may be added 2 or 3 minutes before
serving, just long enough to heat them up.
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