Baked Chicken Bonne Femme

• 1 broiler-fryer chicken (3 lb., whole)
• 2 tsp. salt, divided
• 1/2 tsp. dried leaf thyme
• 4 parsley sprigs
• 2 celery tops with leaves
• 1 yellow onion
• 2 Tbsp. butter or margarine
• 12 small white onions, peeled
• 12 small potatoes, pared
• 1/4 c. dry sherry or giblet broth

1. Sprinkle inside of chicken with 1 teaspoon salt and thyme. Place parsley, celery tops and yellow onion in cavity of chicken. Tie legs together, then to tail.
2. Place the chicken in heavy casserole with tight fitting lid.
3. Dot with butter.
4. Cover; bake at 375u0b0 for 30 minutes.
5. Add white onions and potatoes; sprinkle with remaining 1 teaspoon salt.
6. Add sherry.
7. Cover; bake 30 minutes longer.
8. Remove cover; bake until chicken and vegetables are browned and tender, basting frequently with juices in casserole.
9. Serve sprinkled with chopped parsley.
10. Makes 4 servings.

chicken, salt, dried leaf thyme, parsley sprigs, celery, yellow onion, butter, white onions, potatoes, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243610 (may not work)