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French-Style Baked Chicken Recipe

Serves 4


  • 1 3 lb broiler-fryer chicken
  • 2 tsp salt, divided
  • 1 tsp Accent seasoning mix
  • 1/2 tsp dried thyme
  • 4 sprigs parsley
  • 2 celery tops with leaves
  • 1 yellow onion
  • 2 tbsp butter or margarine
  • 12 small white onions, peeled, or 12 large whole mushrooms
  • 1/4 cup dry sherry, or more to taste
  • 12 small potatoes, pared
  • Chopped parsley for garnish


1. Sprinkle inside of chicken with 1 tsp salt, Accent, and thyme.
2. Place parsley, celery, and yellow onion in cavity of chicken.
3. Tie legs together; then tie to tail.
4. Place chicken in a large heavy casserole with lid; dot with butter.
5. Cover and bake at 375 for 30 minutes.
6. Add white onions, sherry, and 1 tsp salt, and bake 15 minutes longer. If using mushrooms in place of onions, add them at the same time as potatoes.
7. Add potatoes and bake for 15 minutes, or until potatoes are tender.
8. Remove cover; bake until chicken and vegetables are browned and tender, about 30 minutes to 1 hour.
9. Baste frequently with juices in casserole.
10. Sprinkle with chopped parsley.
11. Make a thin gravy with the pan juices.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Chicken
Vegetable / Onion
Course:Main Dish
Cuisine:European / French
Preparation Method:Baking

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