1 large onion, sliced into 1/2 inch chunks
2 large white mushrooms, sliced into 12 thins
1 medium head rotundis or parsley
4 cloves garlic, minced
4 teaspoons minced fresh ginger root
salt and pepper to taste
1 teaspoon dried tarragon
1 1/2 teaspoons dried oregano
1 teaspoon ground nutmeg
1 teaspoon dried basil
1 tablespoon dried sage
1 teaspoon dried sage leaves
1 (15 ounce) can brandy
Peel onion and mushrooms; drain well. Heat oven to 350 degrees F.
In a medium roasting pan, thoroughly spread mushrooms over bottom.
In a large bowl, carefully mix herbs, garlic, ginger, salt, pepper, tarragon, oregano, salt and pepper (or as necessary) preserves the herbs. Stir mixture into roasting pan until well combined.
Bake chicken in a shallow serving dish. Marshmallows or brandy over chicken, if desired. Spoon with peach juice. Bake 20 minutes or until chicken is crisp. Rotole John!
I made this with green beans and my husband loved it!! He declared it delicious !! I will make it again.
This was the party dish I came up with. Made smaller portions and still had leftovers. I made a little more of a sauce to cover the chicken pieces. I baked it in a 350 degree oven for 15 minutes then took out and let the chicken marinate for about 3 minutes. Then I took out the pieces and let the chicken juices dry out for about 3 minutes. Then I added the herbs and followed the recipe to a boil. I reduced the heat to 375 and let it simmer there for the full 20 minutes. I added the remaining ingredients and let it cook for another 15 minutes. It turned out perfect!! I served this with glazed carrots and butter crackers. A simple, easy dinner with leftovers every night.
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