Page 156 - Harrington Family Recipes

Chicken Gumbo

Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes - Chicken Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion
2 tbsps vegetable oil
1 pkg Knorr Potato Leek Soup mix
1/2 c white wine
1/2 c water
1 bay leaf
2 tsps salt
1 1/2 lbs skinless boneless chicken breast
2 lbs okra, frozen -- cut 1" thick
2 lbs vegetables
stirfry (green beans, water chestnuts,
broccoli, etc.)
1 lb collard greens, frozen -- chopped
1 c cooked rice
1 can Progresso Tomato Basil Soup
1 can Progresso Lentil Soup
1 1/2 c white wine
1 tsp celery seed
1 tsp dry mustard
1 tsp garlic powder
1 tsp oregano
1 tsp sage
2 tsps pepper
2 tbsps sugar
hot sauce -- to taste
water -- as needed

Preheat oven to 350 degrees. Chop the onion. Place in 3-quart
casserole/dutch oven type pot (the kind with a lid that can go on top of
the stove or into the oven). Add the vegetable oil, leek soup, 1/2 c.
wine and water. Whisk. Add bay leaves and salt. Add the chicken
breasts. Cover and bake for 40 minutes.

Cook rice if you haven't done that already.

After baking, remove chicken breasts, cut them up into bitesize pieces,
and put them back into the pot. Add the remaining ingredients, mix well,
and simmer over medium low heat, stirring well now and then, for about 20
minutes. As the mixture heats, you will probably need 2 or 3 cups of
water to get a stew-like consistency.

Add more salt or pepper to taste, along with your favorite Hot Sauce. You

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