1 chicken fryer (cut up)
2 tablespoons butter, or olive oil
1 cup Italian salad dressing
1 cup white wine
1/2 tsp. Italian seasoning
1/2 tsp. Oregano
1/2 tsp. Tarragon
1/2 tsp. Rosemary
salt & pepper to taste
Preheat over to 350 (F).
Brown chicken in the melted butter (or olive oil) and lightly season with salt & pepper.
In a small bowl combine next five ingredients.
When chicken is browned, remove from heat and place in an uncovered roaster. Pour over the chicken the mixture of Italian dressing, wine, and spices. Crumble the Rosemary over the top of the chicken.
Place in 350 (F) oven and bake for one hour. Baste every 15 to 20 minutes.
4 - 5 servings
Alternative method: At the time I was given this recipe...it was over 30 years ago...fryers were smaller than they are today...maybe 3 1/2 pounds would be large. Now 4 1/2 to 5 1/2 pounds seems to be the norm.
So what I do is preheat the over to 375 (F). I brown the chicken in my trusty cast iron frying pan (per recipe) and combine the ingredients as per the recipe. Once the chicken is browned in the cast iron frying pay, I leave the chicken and turn it skin side down before pouring the liquid mixture over it. I crumble half of the Rosemary over it and put it in the oven for 30 to 35 minutes. After the 30 to 35 minutes, I turn the chicken skin side up, crumble the remaining Rosemary over it, and return it to the oven for another 30 to 35 minutes. No basting this way.
Enjoy.
2 tablespoons butter, or olive oil
1 cup Italian salad dressing
1 cup white wine
1/2 tsp. Italian seasoning
1/2 tsp. Oregano
1/2 tsp. Tarragon
1/2 tsp. Rosemary
salt & pepper to taste
Preheat over to 350 (F).
Brown chicken in the melted butter (or olive oil) and lightly season with salt & pepper.
In a small bowl combine next five ingredients.
When chicken is browned, remove from heat and place in an uncovered roaster. Pour over the chicken the mixture of Italian dressing, wine, and spices. Crumble the Rosemary over the top of the chicken.
Place in 350 (F) oven and bake for one hour. Baste every 15 to 20 minutes.
4 - 5 servings
Alternative method: At the time I was given this recipe...it was over 30 years ago...fryers were smaller than they are today...maybe 3 1/2 pounds would be large. Now 4 1/2 to 5 1/2 pounds seems to be the norm.
So what I do is preheat the over to 375 (F). I brown the chicken in my trusty cast iron frying pan (per recipe) and combine the ingredients as per the recipe. Once the chicken is browned in the cast iron frying pay, I leave the chicken and turn it skin side down before pouring the liquid mixture over it. I crumble half of the Rosemary over it and put it in the oven for 30 to 35 minutes. After the 30 to 35 minutes, I turn the chicken skin side up, crumble the remaining Rosemary over it, and return it to the oven for another 30 to 35 minutes. No basting this way.
Enjoy.
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