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Chicken A La Frangaise

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Chicken A La Frangaise is an easy to prepare recipe which you will simply love. I bet, you will surely get a huge fan following for this Chicken A La Frangaise recipe!
  Celery 2 Bunch (200 gm)
  Chickens 2 (2 Whole Of 3 Pound Each)
  Lemon juice 2 Tablespoon
  Salt 2 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Diced onions 1 Cup (16 tbs)
  Melted butter 2 Tablespoon
  Chicken stock 1 3⁄4 Cup (28 tbs) (Basic)
  All purpose flour 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)

Preheat oven to 425 °F.
Trim stem ends of celery; keep bunches intact.
Cut leaves off bunches of celery; reserve for stuffing.
Cut each celery bunch lengthwise into 4 pieces; set aside.
Brush chickens inside and out with lemon juice.
Combine salt, pepper, and garlic powder; rub in cavities and on skin of chickens.
Fill chicken cavities with reserved celery leaves and onions; secure openings with skewers.
Place chickens in shallow dish; cover.
Chill 2 to 4 hours to blend seasonings with chickens.
Place chickens on rack in roasting pan; brush with butter.
Bake in oven 30 minutes or until browned.
Arrange celery bunch pieces around chickens.
Pour stock into pan; cover pan.
Reduce oven temperature to 375 °F, bake 1 hour or until chickens are tender.
Remove celery mixture from chicken cavities; discard.
Arrange chickens on heated serving platter; surround with the celery pieces.
Drain 2 cups pan liquid into saucepan; bring to boil.
Mix flour and water until smooth; stir into pan liquid.
Cook, stirring constantly, until thickened; pour into gravy boat.

Recipe Summary

Side Dish

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Chicken A La Frangaise Recipe