1 tablespoon olive oil
1 whole bunch onions, chopped
1 small red bell pepper, chopped
1 small green bell pepper, chopped
1 small yellow bell pepper, chopped
1 small onion, chopped
1 tablespoon cider vinegar
1 teaspoon salt
1 teaspoon ground black pepper
1 (4 ounce) can garbanzo beans, drained
1 (14.5 ounce) can whole kernel corn, drained
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed tomato soup
1 1/2 tablespoons olive oil
2 tablespoons chopped fresh parsley
In a medium bowl, mix 1 tablespoon olive oil, onion, bell pepper, green bell pepper, onion, vinegar, salt, pepper and garbanzo beans. Pour mixture over the chicken and vegetables. Cover and marinate in the refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add mushroom, onion, and pepper; cook 20 minutes. Remove mushrooms and onions; place oven rack on broiler setting.
Place the chicken mixture in the bottom of a 9x13 inch baking dish. Pour the cherry wine over chicken and vegetables; cover with aluminum foil. Place foil on top of foil and place in oven for 30 minutes, or until chicken is no longer pink and vegetables are tender.
Crumble mushrooms and onions into baking dish. Sprinkle with parsley.
Bake uncovered in preheated oven for 45 minutes, turning every 10 minutes, or until chicken is cooked through. Cool on waxed paper for 10 minutes, then remove foil and continue cooking uncovered for 20 minutes.
⭐ ⭐ ⭐ ⭐