1 (3 to 3 1/2 lb.) broiler fryer
1/2 c. Chablis or other dry white wine
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (4 oz.) can sliced mushrooms, drained
Pepper to taste
Hot cooked rice
1 (8 oz.) carton commercial sour cream

Remove giblets from cavity of chicken and reserve for another recipe. Rinse chicken with cold water and pat dry. Lift wingtips up and over back so they are tucked under bird. Truss chicken and place in a 13 x 9 x 2 inch baking pan.

Combine wine, soup, mushrooms, and pepper; stir well and pour over chicken. Cover with aluminum foil and bake at 350 degrees for 1 1/2 hours or until drumsticks are easy to move up and down. Place chicken on a bed of rice; keep warm.

Pour pan juices into a saucepan stir in sour cream. Cook over low heat until thoroughly heated; do not boil. Serve gravy with chicken and hot rice. Yield: 4 to 6 servings.