1 lg Fryer; cut in pieces
1 lg Onion; diced
1 c  Celery; diced
4 tb Butter
1 cn Cream of mushroom soup
1    Bell pepper; diced
3 tb Tarragon vinegar

Saut‚ vegetables in butter; add chicken and vinegar. Cover skillet; simmer
45 minutes. Thicken drippings with flour and add soup and water. Cook 30
minutes longer. Serve with rice or biscuits. Serves 6.