Ingredients
1 pheasant or broiler/fryer chicken (2 to 3 pounds), cut up1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (4 ounces) sliced mushrooms, drained1/2 cup apple cider1/3 cup chopped onion4 teaspoons Worcestershire sauce1/2 teaspoon salt1 garlic clove, minced1/4 teaspoon dried tarragonPaprika
Preparation
Place pheasant in an ungreased 11x7-in. baking dish. Combine the next eight ingredients; pour over pheasant. Sprinkle generously with paprika. Bake, uncovered, at 325° for 1-1/2 hours until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally. Sprinkle again with paprika before serving.
