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COUNTRY-STYLE CHICKEN CASSEROLE

Category:    Chicken
Yield: 5 servings
 
      3 lb Broiler-fryer chicken               8    Small whole white onions
    1/2 ts Salt                                1 cn Chicken broth(10.5oz)
    1/8 ts Ground pepper                     1/2 ts Salt
      2 tb Butter or margarine               1/8 ts Ground pepper
      4    Thin strips salt pork             1/2 c  Dry white wine
      2 tb Butter or margarine             4 1/2 ts Cornstarch
      8    Medium carrots,quartered            3 tb Water
      8    Medium turnips,quartered       
 
  Rub skin of chicken with 1/2 teaspoon salt amd 1/8 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 1/2 teaspoon salt and 1/8
  teaspoon pepper. Cover and bake until thickest pieces of chicken are done,
  about 1 3/4 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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