Butter-Chicken Polonaise
Prep: 15 min
Cook: 55 min
Total: 70 min
Serves: 4
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Polonaise here means simple and buttery, roasted over a bed of vegetables. Onions, carrots, celery, and parsley line the pan while the chicken roasts skin-side down atop them, generously dotted with butter that bastes everything as it cooks. The vegetables drink up the drippings and the chicken turns tender and rich. Pour those pan juices over the top and dinner is done.
Ingredients
Ingredients
- 2 Medium Onion - Sliced
- 2 - Carrot - Sliced
- 1/4 Cup Parsley - Chopped
- 2 Stalks Celery - Chopped
- 2 - Frying Chicken - Disjointed
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 3/4 Cup Butter
Directions
Directions
- Combine onions, carrots, parsley and celery in medium roasting pan.
- Sprinkle chicken with salt and pepper; arrange skin side down over vegetables.
- Dot with butter.
- Bake at 350 degrees for 45 minutes, baste occasionally.
- Bake, covered, for 10 minutes longer.
- Arrange chicken on heated platter; pour pan drippings over chicken.
Nutrition
Per serving · 4 servingsCalories
800
Fat
66 g
Saturated fat
36 g
Carbohydrates
20 g
Sugar
4 g
Fiber
3 g
Protein
42 g
Sodium
600 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Medium Onion - Sliced
- 2 - Carrot - Sliced
- 1/4 Cup Parsley - Chopped
- 2 Stalks Celery - Chopped
- 2 - Frying Chicken - Disjointed
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 3/4 Cup Butter
