COUNTRY-STYLE CHICKEN CASSEROLE
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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