Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Cut up, whole chicken
2 tb Lea Perrin
Worchestershire sauce
1 ts Dried oregano
2 ts Dried basil
1 1/2 ts Dry mustard
8 Pats butter
2 tb Fresh squeezed lemon juice
1 Bottle very good champagne
1 pk Frozen peas
1 lb Baby carrots
1 cn Cream of mushroom soup
1 sm New potato, cut in half
Salt pepper to taste
1 8 in. thick onion

Contributed to the echo by: Janice Norman RICH AND FAMOUS CHICKEN

Place chicken in single layer in a pan, perferably ceramic, and
sprinkle worchestershire over top. Sprinkle on some of the
oregano/basil mixture, all of the mustard, salt and pepper, lemon
juice, and 1/2 of the champagne. Marinate chicken for 1/2 hour.

Cover bottom of large casserole with onion slices. Pour some of the
marinade over the onions. Place marinated chicken on top and place a
pat of butter on each piece. Pour remaining marinade over the
chicken. Cover chicken with frozen peas. Sprinkle on some of the
oregano/basil mixture. Sprinkle on some champagne. Cover peas with
baby carrots. Sprinkle on remaining oregano/basil and a little more
champagne. Cover carrots with the soup. Sprinkle on a little more
champagne. Distribute potato halves, raw side down, over top so that
potatoes sit part way down in the soup (about half in and half out).
Sprinkle on remaining champagne.

Place covered casserole on center rack in preheated oven (375
degrees, if casserole is clear; 400 degrees, if not). Bake for 1
hour. Remove lid and continue baking for 15 minutes. Decamp the
vegetables from the casserole, place individual serving of chicken on
plate and add serving of vegetables. Serve with tossed salad, french
bread, and a dry white wine.

Servings: 4 to 6

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