Country French Baked Chicken
Joyce
Fresh vegetables and chicken bake together, flavored with bacon, garlic, onions and white wine.
A light gravy completes this easy meal.
Yield: 4 servings
Ingredients
- 1 whole frying chicken
- ½ lb. potatoes, quartered
- ½ lb. carrots, thickly sliced
- 8 small white onions, peeled
- 1 cup dry white wine
- 1 cup chicken broth
- Salt and pepper
- 2 slices bacon, diced
- 2 cloves garlic, pressed
- ½ lb. Mushrooms halved
- 1 tbsp. flour
- 2 tbsp. water
Instructions
Preheat oven 400°
- Place chicken, potatoes, carrots, onions, wine and broth in a small roasting pan.
- Season with salt and pepper.
- Roast uncovered, basting chicken and vegetables occasionally.
- Cook bacon until browned but not crisp.
- Add garlic and mushrooms and saute until mushrooms are lightly browned.
- Add to the roasting pan after the chicken has roasted for 30 minutes.
- Roast for an additional 15-20 minutes.
- Remove chicken and vegetables to a platter, keep warm.
- Blend flour and water and stir into pan liquid. Cook, stirring constantly until gravy is thickened.
- Serve with chicken and vegetables.