French Herbed Chicken Recipe
Ingredients
2 tablespoons shortening
1 (3-pound) broiler-fryer, cut up and skinned
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup coarsely chopped carrot
1 clove garlic, minced
2 tablespoons minced fresh parsley
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried whole thyme
1 cup sauterne
2 stalks celery, sliced
1 cup peeled pearl onions
1 (2-ounce) can sliced mushrooms, undrained
1 medium bay leaf
Directions
Melt shortening in a large skillet.
Sprinkle chicken with salt and pepper, brown on both sides in hot shortening.
Remove chicken, and place in a lightly greased shallow 2-quart casserole.
Drain excess shortening from skillet, add carrot, garlic, parsley, and thyme.
Cook over low heat until carrot is tender, stirring often.
Add carrot mixture and remaining ingredients to chicken, cover and bake at 350° for 1 hour or until chicken is tender.
Remove bay leaf before serving.
Sprinkle chicken with salt and pepper, brown on both sides in hot shortening.
Remove chicken, and place in a lightly greased shallow 2-quart casserole.
Drain excess shortening from skillet, add carrot, garlic, parsley, and thyme.
Cook over low heat until carrot is tender, stirring often.
Add carrot mixture and remaining ingredients to chicken, cover and bake at 350° for 1 hour or until chicken is tender.
Remove bay leaf before serving.
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