Title: Dutch Oven Chicken
Categories: Fowl & game, To post
Yield: 4 Servings

1 Whole Frying Chicken; 2 to 3
-lbs.
Salt And Pepper
2 tb Cooking Oil
1 lg Carrot; sliced
1 md Onion; thinly sliced
2 Bay Leaves
2 tb Rosemary; crushed if desired
1 c Dry White Wine
1/2 c Water
Flour; as needed

Wash and dry chicken, as dry as possible inside and out. Remove neck and
giblets. Salt and pepper chicken and brown slowly in oil in a 4 qt. Dutch
oven. After browning the hen on all sides, pull Dutch oven off heat and add
remaining ingredients except flour. Bake covered in a preheated 350° oven
for 1 hour longer until bird looks tender. Baste and turn chicken over or
change its position if needed to keep from drying out. More wine may be
added. At the end of the cooking time, remove bird. Strain out vegetables
and spices and use flour or arrowroot to thicken sauce to desired
consistency.

Serves 4

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net

Recipe by: Mrs. P. Thomas Denny

Posted to MC-Recipe Digest V1 #784 by Bill Spalding
on Sep 17, 1997