Country French Baked Chicken
Yield: 4 servings
1 medium chicken fryer
1/2 lb potatoes, quartered
1/2 lb carrots, thickly sliced
8 small white onions
1 c dry white wine
1 c chicken stock
2 slices bacon, diced
2 cloves garlic, pressed
1/2 lb mushrooms, sliced
1 tb flour
2 tb water
Place chicken, potatoes, carrots, onion, wine, and broth in small
roasting pan. Season with salt and pepper. Roast uncovered at 400F
basting chicken and vegetables occasionally.
Cook bacon until brown but not crispy. Add garlic and mushrooms,
saute until mushrooms are slightly browned. Add to roasting pan
after chicken has roasted for 30 minutes. Roast for an additional
15 to 20 minutes.
Remove chicken and vegetables to platter and keep warm. Blend flour
and water, stir into pan liquid. Cook, stirring constantly, until
gravy is thicken. Serve with chicken.