French-style baked chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3 lb. fryer | |
| 2 | teaspoons | Salt--divided |
| 1 | teaspoon | MSG |
| ½ | teaspoon | Dried thyme leaf |
| 4 | Parsley sprigs | |
| 2 | Celery tops with leaves | |
| 1 | Yellow onion | |
| 2 | tablespoons | Butter or margarine |
| 12 | Small white onions, peeled | |
| 12 | Whole mushrooms (opt) | |
| ¼ | 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.