French Country Chicken

Ingredients 1 broiler chicken, 3 lbs. whole 2 teaspoons salt, divided 1 teaspoon Ac'cent 1/2 teaspoon dried leaf thyme 4 parsley sprigs 2 celery tops with leaves 1 yellow onion 2 tablespoons butter or margarine 12 small white onions, peeled 12 small potato, pared 1/4 cup dry sherry or giblet broth Chopped parsley

Instructions Sprinkle inside of chicken with 1 tspn salt, Ac'cent and thyme. Place parsley, celery tops and yellow onion in cavity of chicken. Tie legs together, then to tail. Place chicken in heavy casserole with tight fitting lid. Dot with butter. Cover and bake at 375° for 30 minutes. Add white onions and potatoes. Sprinkle with remaining salt. Add sherry. Cover. Bake 30 minutes longer. Remove cover. Bake until chicken and vegetables are browned and tender, basting frequently with juices in casserole. Serve sprinkled with chopped parsley.

Description Always a winner. I like to carve up the chicken and put it on a platter with the vegetables around it and the juices poured on it.

Servings

4

Notes I would make this for my father-in-law without the Ac'cent or salt when he was on a salt free diet, and it was the only dish he enjoyed prepared without salt.

Source Boston Globe