Chicken and vegetable Casserole Recipe
Ingredients
1 broiler-fryer, quartered
1 1/2 teaspoons salt, divided
1 teaspoon dried leaf tarragon, divided
2 tablespoons butter or margarine
1 pound small new potatoes, pared
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh parsley
2 cups diagonally cut celery pieces
1 pound asparagus (break off ends of stems where they snap easily)
1 tablespoon fresh lemon juice
Directions
1. Sprinkle chicken on both sides with 1/2 teaspoon salt and 1/2 teaspoon tarragon. Heat butter or margarine in large skillet; add chicken, skin side down, and brown slowly; turn, and brown other side. Transfer the chicken to a shallow 3- or 4-quart casserole.
2. Add potatoes to the butter in skillet; cook slowly over low heat for about 5 minutes and add to casserole. Sprinkle chicken and potatoes with chives, parsley and drippings from skillet. Cover tightly with casserole lid or aluminum foil.
3. Bake in 375° oven 30 minutes. Remove from oven and remove cover.
4. Add celery pieces and asparagus. Sprinkle vegetables with remaining 1 teaspoon salt and 1/2 teaspoon tarragon; spoon juices in casserole over asparagus and celery. Drizzle with lemon juice.
5. Cover tightly and bake 30 minutes longer, or until chicken and vegetables are tender; baste occasionally with the juices in the casserole.
2. Add potatoes to the butter in skillet; cook slowly over low heat for about 5 minutes and add to casserole. Sprinkle chicken and potatoes with chives, parsley and drippings from skillet. Cover tightly with casserole lid or aluminum foil.
3. Bake in 375° oven 30 minutes. Remove from oven and remove cover.
4. Add celery pieces and asparagus. Sprinkle vegetables with remaining 1 teaspoon salt and 1/2 teaspoon tarragon; spoon juices in casserole over asparagus and celery. Drizzle with lemon juice.
5. Cover tightly and bake 30 minutes longer, or until chicken and vegetables are tender; baste occasionally with the juices in the casserole.
