Chicken Parisienne

2 1/2 to 3 lbs. fryer chicken pieces
1/2 cup (one stick) butter or margarine
1 large onion, chopped
1 cup sliced celery
1/2 lb. mushrooms, sliced
1 clove garlic, minced
1 (10 oz.) can cream of chicken soup
1/4 cup milk
2/3 cup white wine
4 Tbsp. chopped green and/or red pepper
2 to 3 orange slices with rinds
Pinch of tarragon

Brown chicken pieces in hot butter or margarine in large skillet.  Drain and then transfer to baking dish.  Add onions, celery, mushrooms, and garlic to skillet and sauté 8 minutes.  Add remaining ingredients and simmer 5 minutes.  Pour over chicken and bake uncovered at 350 degrees  for about 1 hour or until chicken pieces are tender.

 A recipe from Grandma Piotrowski, Donald's mother.