French-Style Baked Chicken -

2 Tsp Salt -- divided

1 Tsp Accent? Seasoning Mix

1/2 Tsp Dried Thyme

4 Sprigs Parsley

2 Celery Tops With Leaves

1 Yellow Onion

2 Tbsp Butter Or Margarine

12 sm White Onions* -- peeled

1/4 C Dry Sherry -- or more to taste

12 sm Potatoes -- pared

Chopped Parsley For Garnish

*May substitute (or add) 12 large whole mushrooms.

1 tsp. salt, Accent, and thyme. Place parsley, celery, and yellow onion in cavity of chicken. Tie legs together; then tie to tail. Place chicken in a large heavy casserole with lid; dot with butter. Cover and bake at

375? for 30 minutes. Add white onions, sherry, and 1 tsp. salt, and bake

15 minutes longer. Add potatoes and bake for 15 minutes, or until potatoes are tender. Remove cover; bake until chicken and vegetables are browned and tender, about 30 minutes to

1 hour. Baste frequently with juices in casserole. Sprinkle with chopped parsley. Make a thin gravy with the pan juices.

Serves 4 Note: If using mushrooms in place on onions, add them at the same time as potatoes.

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa

icanect.net