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Rich and famous chicken
Artist: _ Yield: 6
Categories: Chicken, Poultry Rating: 0
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Ingredients:
3 1/2 lbsCut up, whole chicken
2 tbspLea & Perrin
Worchestershire sauce
1 tspDried oregano
2 tspDried basil
1 1/2 tspDry mustard
8 Pats butter
2 tbspFresh squeezed lemon juice
1 Bottle very good champagne
1 packFrozen peas
1 lbsBaby carrots
1 canCream of mushroom soup
1 smallNew potato, cut in half
Salt & pepper to taste
1 8 in. thick onion
Procedures:
1Contributed to the echo by: janice norman rich and famous chicken
2place chicken in single layer in a pan, perferably ceramic, and sprinkle worchestershire over top.
3Sprinkle on some of the oregano/basil mixture, all of the mustard, salt and pepper, lemon juice, and ?of the champagne.
4Marinate chicken for ?hour.
5cover bottom of large casserole with onion slices.
6Pour some of the marinade over the onions.
7Place marinated chicken on top and place a pat of butter on each piece.
8Pour remaining marinade over the chicken.
9Cover chicken with frozen peas.
10Sprinkle on some of the oregano/basil mixture.
11Sprinkle on some champagne.
12Cover peas with baby carrots.
13Sprinkle on remaining oregano/basil and a little more champagne.
14Cover carrots with the soup.
15Sprinkle on a little more champagne.
16Distribute potato halves, raw side down, over top so that potatoes sit part way down in the soup (about half in and half out).
17Sprinkle on remaining champagne.
18place covered casserole on center rack in preheated oven (375 degrees, if casserole is clear; 400 degrees, if not).
19Bake for 1 hour.
20Remove lid and continue baking for 15 minutes.
21Decamp the vegetables from the casserole, place individual serving of chicken on plate and add serving of vegetables.
22Serve with tossed salad, french bread, and a dry white wine.
23servings: 4 to 6