Flathead Smothered Chicken

• 3 Tablespoons Olive Oil
• 1 whole Chicken, Cleaned, Giblets Removed, Cut Up Into Your Preferred Cuts
• 1 whole Onion, Small Dice
• 2 stalks Celery, Small Dice
• 1/4 cups White Wine
• 1 can (10 Oz. Size) Cream Of Celery Soup, Condensed
• 1 can (10 Oz. Size) Cream Of Mushroom Soup, Condensed
• 2 cans 4 Oz Cans, Sliced Mushrooms , Drained
• 1 cup Chicken Stock (more If Needed)
• 3 sprigs Fresh Thyme Leaves, Chopped
• 1 Tablespoon Dried Parsley
• Salt And Pepper, to taste

1. In a large pot, heat oil over medium high heat.
2. Add chicken pieces and cook until chicken is dark golden brown on both sides (it doesnt have to be thoroughly cooked at this point, just seared on both sides).
3. Remove chicken from pan and set it aside.
4. Add onion and celery to pan, cook until onion is translucent.
5. Add white wine to deglaze the pan (scrape browned bits off bottom of the pan and reduce wine, almost completely).
6. Add can of celery soup, can of mushroom soup, mushrooms, chicken stock, thyme and parsley.
7. Bring to a boil.
8. Add chicken back to the pan, reduce heat to medium, cover the pan and simmer for about 45 minutes.
9. If sauce gets too thick while simmering add a little more chicken stock.
10. Salt and pepper to taste.
11. Serve over egg noodles or rice with green veggies.

olive oil, chicken, onion, stalks celery, white wine, cream of celery soup, cream of mushroom soup, mushrooms, chicken, thyme, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/flathead-smothered-chicken-2/ (may not work)