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Herbed Chicken & Potato Casserole's picture
  Broiler fryer chicken 1
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  White onions 16 Small, peeled
  Red potatoes 12 Small (New Ones)
  Butter/Margarine 3 Tablespoon
  Vegetable oil 3 Tablespoon
  Boiling water 1⁄2 Cup (8 tbs)
  Chicken broth/1 teaspoon granulated chicken bouillon 16 Ounce (1 Envelope)
  Basil leaf 1 Teaspoon, crumbled
  Chopped parsley 1 Tablespoon

1. Sprinkle chicken cavities with 1/2 teaspoon of the salt and pepper. Peel onions. Scrub potatoes; pare a band around the center of each.
2. Melt butter or margarine with the vegetable oil in a large heavy flameproof casserole or Dutch oven. Add chicken; brown on all sides.
3. Combine boiling water and chicken broth in a 1-cup measure, stirring until dissolved; add to casserole with chicken.
4. Place onions and potatoes around chicken; sprinkle with basil and remaining 1 tea spoon salt; cover.
5. Bake in slow oven (325°), basting once or twice with juices, 1 1/4 hours, or until chicken and vegetables are tender. Sprinkle with parsley.

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Herbed Chicken & Potato Casserole Recipe