French-style Baked Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: 3 lb. fryer,
2 tsp: Salt--divided,
1 tsp: MSG,
1/2 tsp: Dried thyme leaf,
4: Parsley sprigs,
2: Celery tops with leaves,
1: Yellow onion,
2 tbsp: Butter or margarine,
12 Small: white onions, peeled
12: Whole mushrooms, opt
1/4 cup: Dry sherry,
12 Small: potatoes, pared
Chopped parsley for garnish,
Directions:
Sprinkle inside of chicken with 1 tsp. salt, MSG, and thyme. Place
parsley, celery and yellow onion in cavity of chicken. Tie legs
together; then tie to tail. Place chicken in a large heavy casserole
with lid; dot with butter, cover and bake at 375 F. for 30 min. Add
white onions, sherry, and 1 tsp. salt., and bake 15 min. longer. Add
potatoes and bake for 15 min, or until potatoes are tender. Remove
cover; bake until chicken and vegetables are browned and tender,
about 30 minutes to 1 hr. Baste frequently with juices in casserole.
Sprinkle with chopped parsley. Make a thin gravy with the pan juices.
Note: If using mushrooms in place onions, add them at the same time
as potatoes.
Source from luhu.jp
parsley, celery and yellow onion in cavity of chicken. Tie legs
together; then tie to tail. Place chicken in a large heavy casserole
with lid; dot with butter, cover and bake at 375 F. for 30 min. Add
white onions, sherry, and 1 tsp. salt., and bake 15 min. longer. Add
potatoes and bake for 15 min, or until potatoes are tender. Remove
cover; bake until chicken and vegetables are browned and tender,
about 30 minutes to 1 hr. Baste frequently with juices in casserole.
Sprinkle with chopped parsley. Make a thin gravy with the pan juices.
Note: If using mushrooms in place onions, add them at the same time
as potatoes.
Source from luhu.jp