Tender, tasty and easy on the budget, this chicken casserole dish is as pretty as it is satisfying!

2-1/2 pound fryer
4 tablespoons of butter
1/2 teaspoon oregano
1/2 teaspoon granulated garlic
1/2 teaspoon slat
2 tablespoons butter
1/2 medium onion, chopped
1 tablespoon chopped smoked ham
3 chicken livers, chopped
2 potatoes, cut *Parisienne
1/4 cup mushroom buttons
1/4 cup sauterne
White pepper
1/2 cup tender young peas
1/4 cup chopped parsley

Preheat oven to 350° Rinse and dry the chicken. Rub with 4 tablespoons of butter and bake for 45 minutes, until chicken is brown. Season with oregano, garlic and salt. Remove from oven, set the chicken on a platter to cool a bit. Strain the drippings.

Braise butter, onion, ham and liver in a pan with 2 tablespoons of butter. Add strained drippings. When the onion is brown, remove from stove.

Cut the chicken into quarters, removing the breast and thigh bones, and place in a clay casserole. Add *Parisienne potatoes, mushrooms, 2 tablespoons of sauterne; season with salt and pepper; pour braised sauce over the top. Bake at 350° for 30 minutes.

To serve, sprinkle remaining sauterne over the chicken and garnish with the peas and parsley.

Tip: Parisienne potatoes are created by using a melon baller to scoop the potatoes into rounds. You’ll get 6 – 8 rounds per large potatoes. Scooping raw potatoes is a little difficult, but the result is a very pretty dish. If you’re not inclined to scoop the potatoes with a melon baller, cutting them into ¾ inch cubes works perfectly.

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