French-Style Baked Chicken
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
3 pound |
*
|
| 2 | teaspoons |
salt
divided |
|
| 1 | teaspoon |
seasoning mix
|
* |
| ½ | teaspoon |
thyme
dried |
*
|
| 4 | sprigs |
parsley leaves
|
|
| 2 | each |
celery
tops, with leaves |
|
| 1 | each |
yellow onion
|
|
| 2 | tablespoons |
butter
|
|
| 12 | small |
white onion
peeled, * |
|
| ¼ | cup |
sherry
dry, or more to taste |
*
|
| 12 | small |
potatoes
pared |
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
3 pound |
*
|
| 1E+1 | ml |
salt
divided |
|
| 5 | ml |
seasoning mix
|
* |
| 2.5 | ml |
thyme
dried |
*
|
| 4 | sprigs |
parsley leaves
|
|
| 2 | each |
celery
tops, with leaves |
|
| 1 | each |
yellow onion
|
|
| 3E+1 | ml |
butter
|
|
| 12 | small |
white onion
peeled, * |
|
| 59 | ml |
sherry
dry, or more to taste |
*
|
| 12 | small |
potatoes
pared |
|
| 1 | x |
parsley leaves
chopped, for garnish |
*
|
Directions
*May substitute (or add) 12 large whole mushrooms.
Sprinkle inside of chicken with 1 teaspoon salt, seasoning mix, 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 teaspoon 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.
Note: If using mushrooms in place on onions, add them at the same time as potatoes.
