French Herbed Chicken

  • 1 3-lb. broiler fryer chicken, cut up
  • 1 Tbsp. shortening
  • salt and pepper
  • 1 8-oz. can small whole onions, drained
  • 1/2 cup coarsely chopped carrot
  • Ad
  • 1 clove garlic, crushed
  • 2 Tbsp. snipped parsley
  • 1/4 tsp. crushed dried thyme
  • 1 2-oz. can sliced mushrooms
  • 2 or 3 stalks celery, cut up
  • 1 medium sized bay leaf
  • 1 cup chicken broth


Brown chicken in shortening. season with salt and pepper and place in a 2 quart casserole. Drain excess fat from skillet; add remaining ingredients except the celery and bay leaf. Heat, scraping up browned pieces. Pour over chicken. Tuck in celery pieces and bay leaf. Cover and bake at 350 degrees F for 1 1/4 hours. Remove bay leaf and celery and serve.

By Robin from Washington, IA


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