This is a print preview of "Kathleen's Chicken and" "Dressing"" recipe.

Kathleen's Chicken and" "Dressing" Recipe
by myra byanka

Kathleen's Chicken and" "Dressing"

Unusual and tasty recipe make with a French baguette for the dressing. Easy prep. Use a Dutch oven.

Rating: 5/5
Avg. 5/5 1 vote
  United States American
  Servings: 4

Ingredients

  • 1/4 C olive oil
  • 1 1/2 C finely chopped onions
  • 2 C finely chopped celery
  • 1 tsp. lemon zest
  • 1 large clove garlic, minced
  • salt and pepper to taste
  • 1/2 tsp. dry thyme
  • dash Tabasco
  • 1/4 C chopped flat parsley
  • 1/4 C lemon juice
  • 1 French baguette, medium size, cut in half
  • 4 chicken breasts skin-on, bone in (cut in half if unusually large)
  • optional: can of cream of chicken and herb soup mixed in with onion celery mix

Directions

  1. Pre-heat oven to 375 degrees.
  2. Sauté onions and celery in oil until golden brown.
  3. Add garlic and sir 20-39 seconds. Turn off heat and add zest, salt and pepper, thyme, Tabasco, and parsley. Add soup here if using it.
  4. Cut baguette in half lengthwise.
  5. Place pieces side by side in Dutch oven.
  6. Spoon onion/celery mix on top.
  7. Top with chicken, skin side up.
  8. Sprinkle on some salt and pepper (seasoning salt is good)
  9. Pour on lemon juice.
  10. Bake uncovered 1 1/2 hours, or until chicken skins are browned.
  11. Remove from oven, cover and let rest 20 minutes.