Country Chicken

Heat butter or margarine in a large skillet over medium-high heat until melted and foamy.

Brown the cut-up chicken pieces in the hot butter in batches, turning occasionally until all sides are golden, about 10-12 minutes total.

Remove the browned chicken pieces from the skillet and set aside on a plate.

Stir the condensed cream of chicken soup, ground thyme, and ground black pepper into the pan drippings until well combined.

Pour in the chicken broth and dry red wine, stirring to blend with the soup mixture and scraping up any browned bits from the bottom of the skillet.

Return the chicken pieces to the skillet and add the sliced carrots, quartered onions, and sliced celery, stirring gently to distribute.

Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, about 25-30 minutes.

Serve the country chicken with vegetables over the hot cooked rice, spooning the pan sauce over each portion.