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Print this Recipe    Chicken 48

Parisian Chicken

6-8 pieces of chicken, skinned
1 can cream of mushroom soup, undiluted
1 small can mushrooms, drained
1 cup sour cream
1/2 cup vermouth or dry white wine
2 tablespoons minced onion (optional)
1 clove minced garlic (optional)
pepper and paprika
2 tablespoons to 1/4 cup flour (larger amount if making in crockpot)

Mix soup, mushrooms, sour cream, wine, onion and garlic, pepper to
taste, and flour in crockpot or casserole dish. Add chicken and
make sure all pieces are coated with mixture. Sprinkle top with
paprika. Cover crockpot or casserole. Cook on low setting in
crockpot for 6 hours (or you can start with frozen chicken and cook
for 8 hours in crockpot) or about 1-1/2 hours in the oven at 375
degrees (deeper casserole dishes take longer than flat ones).
Serve with mashed potatoes or rice or noodles.

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