1 (2 pound) whole chicken, cut into 2-inch pieces
1 teaspoon red bell pepper flakes
1 teaspoon salt
1 tablespoon margarine, melted
1/2 cup white wine
1 tablespoon light cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 small shoulder head broccoli, leafy green
2 carrots, sliced
1 small red onion, finely chopped
6 stalks celery, finely chopped
salt and pepper to taste
1/3 cup butter, melted
Heat olive oil in a large skillet over medium heat. Saute the chicken until very brown, then, turning over, brown and then tender, remove wings and set aside.
In a large bowl, mix together the remaining red bell pepper flakes, salt, melted butter or margarine, and celery, then season with salt and pepper. Return chicken to grease, sprinkle with onion, celery, and 1/3 cup of butter. Brown well, then stir in broccoli. Stir in chicken and carrots, place in food processor and process until smooth. Pour into a bowl and chill until serving.