Chicken Creole



  • 2 Pounds Chicken Parts
  • 3 Tablespoons Butter or Olive Oil
  • ½ Cup Green Pepper, Chopped
  • 1 Cup Onion, Chopped
  • 1 Small Clove Garlic, minced
  • 1/4 Teaspoon Leaf Thyme
  • 1/8 Teaspoon Leaf Oregano
  • 1 Can (10 ¾ ounce) condensed Tomato Rice Soup
  • ½ Cup Water
  • 1 Tablespoon Dry Red Wine (Optional)
  • ¼ Teaspoon Salt
  • Dash of Pepper



  • Brown chicken in butter in skillet
  • Add green pepper, onion, garlic, thyme, and oregano
  • Cook until vegetables are tender
  • Add remaining ingredients
  • Cover, cook over low heat for 45 minutes or until chicken is tender.
  • Stir now and then


4 -6 servings.

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