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Chicken with Bacon, Onions, and Potatoes




Source of Recipe


Internet


List of Ingredients




5 strips bacon
1 Tbsp butter
1 3 pound fryer, cut into pieces
15 to 20 peeled small white onions
1 1/2 pounds small new potatoes
3 Tbsp butter
1/4 tsp salt
Herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth


Recipe



Cut bacon into 1/2 inch pieces and simmer in water for 10 minutes. Rinse in cold water and dry. Then saute in butter in oven roasting pan. Remove to a side dish, leaving the fat in the casserole. Brown the chicken in the hot fat. Remove to a side dish and remove the fat. Preheat oven to 325 degrees. Drop the onions in boiling, salted water and boil for 5 minutes. Peel the potatoes cut into 2 inch by 1 inch pieces. Cover with cold water and bring to a boil. Drain immediately. Next heat the butter in the casserole until it is foaming. Add the potatoes and roll them around in the butter until coated. Spread them aside, salt the chicken, and place it breast up in the casserole. Place bcon and onions over the potatoes and the herb bouquet. Baste all ingredients with the butter, lay aluminum foil over and cover. Heat on top of the stove until the contents sizzle, then place in the oven and roast for 1 hour, or until the chicken is done. Baste once or twice while cooking.