Title: French-Style Baked Chicken
Categories: Fowl Blank
Yield: 4 Servings

1		3 lb broiler-fryer chicken
2	ts	Salt; divided
1	ts	Accent© seasoning mix
1/2	ts	Dried thyme
4		Sprigs parsley
2		Celery tops with leaves
1		Yellow onion
2	tb	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 375ø 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

billspa@icanect. net

Posted to MM-Recipes Digest V4 #5 by LauraG [SMTP:gaggini@gate.usaor.net] on Auguy,, st 11, 1997

Recipe by: Mr. Charles G. Moyers, Jr.

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