www.CookingWhiz.com
www.CookingWhiz.com
 
Food and Health
Beverage Guide
Recipe Search
Sugar-free & Low-Fat
Cookbooks
Cooking Terms
Cooking Facts
Food News
Herbs and Spice Glossary
History of Cooking
Organic Food
Vegetarian
Pet Recipes
World Hunger
Recipe Search





Share |

RICH AND FAMOUS CHICKEN

Category:    Chicken
Yield: 6 servings
 
  3 1/2 lb Cut up, whole chicken               1    Bottle very good champagne
      2 tb Lea & Perrin                        1 pk Frozen peas
           Worchestershire sauce               1 lb Baby carrots
      1 ts Dried oregano                       1 cn Cream of mushroom soup
      2 ts Dried basil                         1 sm New potato, cut in half
  1 1/2 ts Dry mustard                              Salt & pepper to taste
      8    Pats butter                         1    8 in. thick onion
      2 tb Fresh squeezed lemon juice     
 
  Contributed to the echo by: Janice Norman RICH AND FAMOUS CHICKEN
  
  Place chicken in single layer in a pan, perferably ceramic, and sprinkle
  worchestershire over top. Sprinkle on some of the oregano/basil mixture,
  all of the mustard, salt and pepper, lemon juice, and 1/2 of the champagne.
  Marinate chicken for 1/2 hour.
  
  Cover bottom of large casserole with onion slices. Pour some of the
  marinade over the onions. Place marinated chicken on top and place a pat of
  butter on each piece. Pour remaining marinade over the chicken. Cover
  chicken with frozen peas. Sprinkle on some of the oregano/basil mixture.
  Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on
  remaining oregano/basil and a little more champagne. Cover carrots with the
  soup. Sprinkle on a little more champagne. Distribute potato halves, raw
  side down, over top so that potatoes sit part way down in the soup (about
  half in and half out). Sprinkle on remaining champagne.
  
  Place covered casserole on center rack in preheated oven (375 degrees, if
  casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and
  continue baking for 15 minutes. Decamp the vegetables from the casserole,
  place individual serving of chicken on plate and add serving of vegetables.
  Serve with tossed salad, french bread, and a dry white wine.
  
  Servings: 4 to 6
 

Send to a Friend
Print

And enter a keyword or phrase to search over 50,000 recipes:

ENTER KEYWORD

 



Food and Health | Beverage Guide | Recipe Search | Sugar-free & Low-Fat | Cookbooks | Cooking Terms | Cooking Facts | Food News
Herbs and Spice Glossary | History of Cooking | Organic Food | Vegetarian | Pet Recipes | World Hunger | Partners | Site map

 

 
Cooking Home | Recipes | Privacy Policy | Unsubcribe | Contact  
 Graphic Design © CookingWhiz.com