1 (4 pound) whole chicken, cut into pieces
1 (4 ounce) can sliced mushrooms, with liquid
1 (1.25 ounce) package dried onion flakes
1 (14.5 ounce) can peeled and diced tomatoes
1 (10.5 ounce) can beef broth
1 (6 ounce) can tomato paste
1 (10.5 ounce) can beef broth
1/2 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (8 ounce) package frozen chopped pea pods
1 (8 ounce) package frozen chopped tomatoes
1 (8 ounce) container sour cream
1/2 cup butter
1/2 cup water
1/2 cup white sugar
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. In a medium bowl, stir together the mushrooms, onion flakes, tomatoes, beef broth and tomato paste.
In a medium saucepan over medium heat, combine the wine vinegar, salt, pepper, cinnamon, nutmeg, cloves and cloves. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Stir in the peas and cook for 5 more minutes. Stir in the reserved broth and cook for 5 more minutes. Stir in the remaining broth, tomato paste, salt, pepper and broth. Simmer for 5 more minutes. Stir in the peas and cook for 3 more minutes. Stir in the remaining broth and cook for 2 more minutes.
Return the soup to the soup, reduce heat to low and simmer for 5 more minutes. Stir in the wine vinegar, salt, pepper, cinnamon, nutmeg and cloves and simmer for 5 more minutes. Season with salt and pepper and serve.