Chicken In The Garden Recipe
Ingredients
| Broiler fryer | 1 , quartered | |
| Salt | 1 1⁄2 Teaspoon, divided | |
| Dried tarragon | 1 Teaspoon, divided | |
| Butter/Margarine | 2 Tablespoon | |
| Small new potatoes | 1 Pound, pared | |
| Snipped chives | 2 Tablespoon (Fresh) | |
| Chopped fresh parsley | 2 Tablespoon | |
| Celery pieces | 2 Cup (32 tbs), diagonally cut | |
| Asparagus | 1 Pound | |
| Fresh lemon juice | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3740 Calories from Fat 2267
% Daily Value*
Total Fat 252 g387.7%
Saturated Fat 80.5 g402.6%
Trans Fat 0 g
Cholesterol 1189.4 mg396.5%
Sodium 4976.5 mg207.4%
Total Carbohydrates 62 g20.7%
Dietary Fiber 19.9 g79.8%
Sugars 14.1 g
Protein 296 g592.4%
Vitamin A 228.1% Vitamin C 239.1%
Calcium 55% Iron 158.2%
*Based on a 2000 Calorie diet
Directions
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.
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.
Bake in 375° oven 30 minutes.
Remove from oven and remove cover.
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.
Cover tightly and bake 30 minutes longer, or until chicken and vegetables are tender; baste occasionally with the juices in the casserole.
Chef
