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Ingredients
- 1 4-5 lb. roasting chicken
- 1 tsp. paprika
- 1 can cream of chicken soup
- 12 small potatoes, halved
- 6 med carrots, cut into 1" pieces
- pearl onions
- 1 1/2 tsp. salt
- sherry wine to taste
Preparation
Step 1
About 2 1/2 hrs. before serving:
Preheat oven to 375 degrees.
Sprinkle chicken with paprika. Place in a 6-7 quart Dutch oven.. Pour soup over chicken. Add salt and sherry. Bake, covered, about 45 min-1 hr. Put veggies in, and bake another hour. Remove cover and bake until chicken is light golden, about 15 min. more.