3 lb chicken pieces
1 can (440 g) cream of chicken soup
1/2 cup dry white wine
1&3/4 oz butter
Method: Put chicken in shallow baking dish, dot with butter. Roast for 1/2 hour hot oven. Pour over the soup and wine and bake further 3/4 - 1 hour. Remove chicken to serving dish and serve with gravy - skim excess fat away.
Source: contributed by R. Newbury in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.41.
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