IT'S A DILLY CHICKEN

When I read this recipe in the files, I noticed several hand-scrawled notes saying that it was really good, and someone described it as "a dilly of a recipe." Yet from reading the recipe, it didn't sound as special as the notes indicated, especially since the ingredients include canned mushrooms rather than fresh. I was curious enough that I went to the kitchen and made the recipe, expecting that this would be one of the recipes that I wouldn't include in this book. But to my surprise, I discovered that yes, dill seed and canned mushrooms, along with the juice from the mushrooms, really do something terrific for chicken. It's not rich or creamy, but there's an attractive, aromatic flavor that permeates the chicken.

1 chicken, cut in serving pieces

1 teaspoon salt or to taste

1/4 teaspoon ground pepper

1 can (4-ounces) whole small mushrooms (with liquid)

1/2 teaspoon dill seed

Preheat oven to 350oF. In a shallow baking pan arrange chicken, skin side up, in a single layer. Add salt, pepper, mushrooms (with liquid from can) and dill. Cover with foil. Bake at for 1 hour or until cooked through.

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

Eggscape

Chicken Recipes

Thomas Bailey Aldrich