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Brown chicken in butter. Remove chicken from pan. Brown sliced onions and mushrooms. Add soup and stir. Add wine and water. Stir thoroughly. Add thyme, salt and pepper. Replace chicken in mixture. Cover. Cook over low heat for 30 minutes to an hour. Serve over rice. Serves 4.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
East African grandmothers' recipes — 8 countries, home cooking, stories
Essential Korean cooking — foundations, banchan, kimchi, soups