Country-style chicken casserole

Yield: 5 servings

Measure Ingredient
3 pounds Broiler-fryer chicken
½ teaspoon Salt
⅛ teaspoon Ground pepper
2 tablespoons Butter or margarine
4 Thin strips salt pork
2 tablespoons Butter or margarine
8 Medium carrots,quartered
8 Medium turnips,quartered
8 Small whole white onions
1 can Chicken broth(10.5oz)
½ teaspoon Salt
⅛ teaspoon Ground pepper
½ cup Dry white wine
4½ teaspoon Cornstarch
3 tablespoons Water

Rub skin of chicken with ½ teaspoon salt amd ⅛ teaspoon pepper.

Fold wings across back with lips touching; tie drumsticks to tail. Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over medium heat about 30 minutes. Place 2 strips salt pork over breast and strip lengthwise over each drumstick. Heat oven to 325'. Melt 2 tablespoons butter in 10-inch skillet. Toss half of the carrots and turnips or onions in butter; place in Dutch oven around chicken. Toss remaining vegetables in butter; place around chicken. Pour broth over chicken and vegetables; sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper. Cover and bake until thickest pieces of chicken are done, about 1¾ hours. Remove chicken and vegetables to warm platter; remove saly pork strips and string from chicken. Keep chicken warm while preparing sauce.

Stir wine into chicken broth. Heat to boiling, stirring constantly.

Boil and stir 3 minutes. Mix sornstarch and water; stir into wine broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes; skim off fat. Serve sauce with chicken.

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