Dutch Stove Top Chicken

• 1 whole chicken, thawed and rinsed
• 1/2 cup butter (I usually cook with unsalted but it's up to you)
• 1 tablespoon curry powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon pepper
• Pam cooking spray
• 1 1/2 cups warm water

1. Pat chicken dry (make sure you removed the giblet bag before rinsing).
2. Spray lightly all over with Pam in order for the seasonings to adhere.
3. In heavy large pan (with lid), brown butter.
4. Sprinkle even quantities of above spices all over the whole chicken.
5. Take spiced chicken and brown on all sides, approximately 5 minutes on med. high heat for each side, until dark golden brown.
6. When all sides are browned, make sure chicken is sitting right side up (legs on bottom of pan)and add water.
7. Bring juices to a light boil and put lid on pan. Simmer for 1 hour and serve.

chicken, butter, curry powder, paprika, salt, pepper, spray, water

Taken from www.food.com/recipe/dutch-stove-top-chicken-267985 (may not work)