This is a recipe for a whole chicken that has been roasted in a skillet with herbs. The chicken is first coated in a mixture of olive oil and herbs, then roasted in a hot skillet until the skin is crispy and the meat is cooked through.
ON WAXED PAPER, COMBINE FLOUR AND SPICES.
COAT CHICKEN LIGHTLY WITH FLOURMIXTURE.
IN A SKILLET, OVER MEDIUM HEAT, IN HOT MARGARINE, COOK CHICKENFOR 10 MINUTES OR UNTIL BROWNED ON BOTH SIDES.
PUSH CHICKEN TO ONE SIDE.
STIR CREAM OF CHICKEN SOUP AND WATER INTO SKILLET, SCRAPING UP ANY BITSFROM BOTTOM OF PAN.
REDUCE HEAT TO LOW.
COVER AND SIMMER FOR 5 MINUTES ORUNTIL CHCIKEN IS FORK TENDER.
SERVE OVER HOT RICE.
MAKES 4 SERVINGS.
Ingredients
Directions
ON WAXED PAPER, COMBINE FLOUR AND SPICES.
COAT CHICKEN LIGHTLY WITH FLOURMIXTURE.
IN A SKILLET, OVER MEDIUM HEAT, IN HOT MARGARINE, COOK CHICKENFOR 10 MINUTES OR UNTIL BROWNED ON BOTH SIDES.
PUSH CHICKEN TO ONE SIDE.
STIR CREAM OF CHICKEN SOUP AND WATER INTO SKILLET, SCRAPING UP ANY BITSFROM BOTTOM OF PAN.
REDUCE HEAT TO LOW.
COVER AND SIMMER FOR 5 MINUTES ORUNTIL CHCIKEN IS FORK TENDER.
SERVE OVER HOT RICE.
MAKES 4 SERVINGS.
