Chicken entree

April 03, 1991

Country Herbed Chicken is made with fresh vegetables, wine and seasonings. The chicken can be served with hot cooked red potatoes, if desired.

Country Herbed Chicken

2 tablespoons vegetable oil

1 2 1/2 - to 3-pound broiler-fryer chicken, cut up

2 10 3/4 -ounce cans condensed creamy chicken mushroom or cream of chicken soup

1/2 cup dry white wine

2 tablespoons chopped fresh parsley

1/2 teaspoon dried thyme leaves, crushed

1/4 teaspoon dried rosemary leaves, crushed

1/2 pound whole baby carrots

8 small whole white onions

Hot cooked red potatoes (optional)

In four-quart Dutch oven over medium-high heat, in hot oil, cook chicken ten minutes or until browned on all sides. Remove chicken; set aside. Spoon off fat. Add soup, wine, parsley, thyme and rosemary. Return chicken to Dutch oven. Heat to boiling. Reduce heat to low. Cover; simmer 15 minutes. Add carrots and onions. Simmer 20 minutes or until chicken is tender and juices run clear. Serve with potatoes if desired. Makes 4 servings.

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