Baked Chicken with Vegetables Recipe
Ingredients
2 broiler-fryers cut up
1/2 cup flour
1 envelope herb-salad-dressing mix
1/4 cup shortening
1 large onion, chopped
1 tablespoon sugar
2 cans tomatoes
1 package (10 ounces) frozen whole-kernel corn, cooked and drained
1 package (10 ounces) frozen Fordhook lima beans, cooked and drained
Directions
1. Shake chicken in mixture of flour and salad-dressing mix in paper bag to coat well. Brown, a few pieces at a time, in shortening in large frying pan; arrange in a 12-cup baking dish.
2. Saute onion in same frying pan; blend in any remaining seasoned flour, and sugar; stir in tomatoes. Heat to boiling, stirring constantly.
3. Spoon corn and lima beans around chicken in baking dish; pour tomato sauce over; cover with lid or foil; chill. Remove from refrigerator and let stand at room temperature 30 minutes before baking.
4. Bake in moderate oven (350°) 1 1/2 hours, or until chicken is tender.
2. Saute onion in same frying pan; blend in any remaining seasoned flour, and sugar; stir in tomatoes. Heat to boiling, stirring constantly.
3. Spoon corn and lima beans around chicken in baking dish; pour tomato sauce over; cover with lid or foil; chill. Remove from refrigerator and let stand at room temperature 30 minutes before baking.
4. Bake in moderate oven (350°) 1 1/2 hours, or until chicken is tender.
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