October 15, 1997
From Judy Serna, Chicago
Makes 4 servings
1 (3-pound) fryer chicken, cut up
1 large onion, sliced
3 cups Champagne, divided
1/2 teaspoon dried basil, divided
1/2 teaspoon dried thyme, divided
1/2 teaspoon dried sage, divided
1/4 teaspoon freshly ground pepper, divided
2 tablespoons Worcestershire sauce
1/4 cup ( 1/2 stick) butter
2 cups canned (and drained) or frozen baby peas
2 cups canned (and drained) or frozen baby carrots
1 (10 3/4-ounce) can cream of mushroom soup
1 pound small red potatoes, peeled
1. Wash and dry chicken. Place sliced onions in a small roasting pan. Add 1/3 cup Champagne. Place chicken on top of onion-Champagne mixture.
2. Scatter half of the basil, thyme, sage and pepper over chicken. Sprinkle with Worcestershire sauce.
3. Cut butter into small pieces and scatter half of it over the chicken.
4. Add another 1/3 cup Champagne. Add peas, carrots and the rest of the herbs. Top with another 1/3 cup Champagne. Top with remaining butter pieces.
5. Spread undiluted mushroom soup over all. Partially sink potatoes into the soup and pour in remaining 2 cups Champagne. Cover pan.
6. Bake in a preheated 425-degree oven for 1 1/4 hours. Uncover and bake until chicken and potatoes have browned, another 20 to 25 minutes.