Baked Chicken Recipe

Baked Chicken picture


MethodMain Ingredient


 Fryer chicken3 1/2 Pound, cut into pieces
 Garlic2 Clove (5gm), minced
 Tarragon1 Teaspoon
 Thyme1/2 Teaspoon
 Salt1/4 Teaspoon
 2 tsp plus
 Olive oil1 1/2 Teaspoon, divided
 Butter2 Teaspoon
 Brown rice flour1/4 Cup (16 tbs)
 1 14-oz. can chicken broth or 1 3/4 cup homemade chicken stock
 1/4 cup dry vermouth, dry sherry, or milk
 Milk3/4 Cup (16 tbs)
 Parmesan cheese 1 Cup (16 tbs), divided
 Olives1/2 Cup (16 tbs), pitted
 Pimiento1 2 Ounce, drained


Rub all surfaces of chicken with cut lemon.
Blend garlic, herbs, salt, and 1 1/2 teaspoons of the olive oil.
Spread skin sides of chicken with marinade.
Cover and refrigerate for several hours.
In a large frying pan, heat butter and the remaining 2 tablespoons oil.
Brown chicken pieces well, a few at a time.
Place skin-side-up in a single layer in a shallow baking dish about 9x12 inches.
Reserve 2 tablespoons fat in frying pan.
Discard rest.
Blend in flour.
Gradually add chicken broth, wine, and milk.
Cook, stirring, until thickened.
Simmer, uncovered, about 10 minutes, stirring occasionally.
Blend in 1/2 cup of the Parmesan cheese.
Sprinkle chicken with olives and pimiento.
Cover with sauce.
Top with the remaining 1/2 cup Parmesan.
Bake, uncovered, at 350° 30 minutes, or until chicken is tender.