* Exported from MasterCook II *
French-Style Baked Chicken
Recipe By : Mr. Charles G. Moyers, Jr.
Serving Size : 4 Preparation Time :0:00
Categories : Fowl & Game To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 Lb Broiler-Fryer Chicken
2 Tsp Salt -- divided
1 Tsp Accent(R) Seasoning Mix
1/2 Tsp Dried Thyme
4 Sprigs Parsley
2 Celery Tops With Leaves
1 Yellow Onion
2 Tbsp Butter Or Margarine
12 sm White Onions* -- peeled
1/4 C Dry Sherry -- or more to taste
12 sm Potatoes -- pared
Chopped Parsley For Garnish
*May substitute (or add) 12 large whole mushrooms.
Sprinkle inside of chicken with 1 tsp. salt, Accent, 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 for 30 minutes. Add white onions,
sherry, and 1 tsp. salt, and bake 15 minutes longer. Add potatoes and bake
for 15 minutes, or until potatoes are tender. Remove cover; bake until
chicken and vegetables are browned and tender, about 30 minutes to 1 hour.
Baste frequently with juices in casserole. Sprinkle with chopped parsley.
Make a thin gravy with the pan juices.
Serves 4
Note: If using mushrooms in place on onions, add them at the same time as
potatoes.
Source: "Mountain Measures" -- Junior League of Charleston, WV
ed. 1974
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