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Robin Leach`s Rich and Expensive Chicken
1 (3 pound) fryer chicken, cut up1 large onion, sliced
3 cups Champagne, divided
1/2 teaspoon dried basil, divided
1/2 teaspoon dried thyme, divided
1/2 teaspoon dried sage, divided
1/4 teaspoon freshly-ground pepper, divided
2 tablespoons Worcestershire sauce
1/4 cup butter
2 cups canned (and drained) or frozen baby peas
2 cups canned (and drained) or frozen baby carrots
1 (10 3/4 ounce) can cream of mushroom soup
1 pound small red potatoes, peeledPreheat oven to 425 degrees F.Wash and dry chicken. Place sliced onions in a small roasting pan. Add 1/3 cup Champagne. Place chicken on top of onion-Champagne mixture.Scatter half of the basil, thyme, sage and pepper over chicken. Sprinkle with Worcestershire sauce.Cut butter into small pieces and scatter half of it over the chicken.Add another 1/3 cup Champagne. Add peas, carrots and the rest of the herbs. Top with another 1/3 cup Champagne. Top with remaining butter pieces.Spread undiluted mushroom soup over all. Partially sink potatoes into the soup and pour in remaining 2 cups Champagne. Cover pan.Bake for 1 1/4 hours.Uncover and bake until chicken and potatoes have browned, another 20 to 25 minutes.
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