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Chicken And Vegetable Casserole's picture
  Broiler fryer chicken 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
  Chopped parsley 2 Tablespoon
  Celery pieces 2 Cup (32 tbs), diagonally cut
  Asparagus 1 Pound, break off ends of stems where they snap easily
  Lemon juice 1 Tablespoon

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.

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