Melt butter in Dutch oven. Dredge chicken in flour and brown well in butter. Add remaining ingredients cover and put into very low (275) oven and bake for 2-21/2 hours. Serve with rice.
This recipe has been added to the following public cookbooks:
butch's,
Mrs. Dickens GetDowns,
ADRIENNE'S COOKBOOK,
main meals in a hurry,
Truly Low-Fat Low-Cal
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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