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3 1/2 lb Cut up, whole chicken 1 Bottle very good champagne
2 tb Lea & Perrin 1 pk Frozen peas
Worchestershire sauce 1 lb Baby carrots
1 ts Dried oregano 1 cn Cream of mushroom soup
2 ts Dried basil 1 sm New potato, cut in half
1 1/2 ts Dry mustard Salt & pepper to taste
8 Pats butter 1 8 in. thick onion
2 tb Fresh squeezed lemon juice
Contributed to the echo by: Janice Norman RICH AND FAMOUS CHICKEN
Place chicken in single layer in a pan, perferably ceramic, and sprinkle worchestershire over top. Sprinkle on some of the oregano/basil mixture, all of the mustard, salt and pepper, lemon juice, and 1/2 of the champagne. Marinate chicken for 1/2 hour.
Cover bottom of large casserole with onion slices. Pour some of the marinade over the onions. Place marinated chicken on top and place a pat of butter on each piece. Pour remaining marinade over the chicken. Cover chicken with frozen peas. Sprinkle on some of the oregano/basil mixture. Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on remaining oregano/basil and a little more champagne. Cover carrots with the soup. Sprinkle on a little more champagne. Distribute potato halves, raw side down, over top so that potatoes sit part way down in the soup (about half in and half out). Sprinkle on remaining champagne.
Place covered casserole on center rack in preheated oven (375 degrees, if casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and continue baking for 15 minutes. Decamp the vegetables from the casserole, place individual serving of chicken on plate and add serving of vegetables. Serve with tossed salad, french bread, and a dry white wine.
Servings: 4 to 6
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