Marilyn McCoo's Tennis Chicken
2 broiler-fryer chickens, cut into serving-size pieces
3 tbsps. soft butter or margarine
2 medium onions, peeled, coarsely chopped
1 1/2 cups chopped celery
2 large green peppers, cut into large dice
Salt, freshly ground black pepper to taste
3/4 tsp. ground poultry seasoning or sage
1 chicken bouillon cube
About 1 cup boiling water
Handful fresh chopped parsley
Arrange chicken parts in large, ovenproof casserole. Put small amount of butter or margarine on each chicken piece. Scatter onion, celery and green pepper between layers of chicken. Season to taste with salt and pepper.
Sprinkle poultry seasoning or sage evenly over chicken and vegetables. Dissolve chicken in boiling water; pour over chicken.
Cover and bake in preheated 350 degrees F. oven about 1 hour. Remove lid to brown chicken and reduce liquid, baking about 20 minutes longer or until chicken is fork-tender.
To serve, arrange chicken and vegetables on plate. Spoon sauce over top. Garnish with parsley. Delicious with hot cooked noodles or rice. Complete meal with crisp green salad and your favorite white or rose wine. Serves 6-8.
Thoughts: Miss McCoo's recipe is foolproof. If desired, use red and green peppers or cut red onion to add color variation. It looks terrific on the plate.
Chopped garden-ripe tomatoes cut into casserole and cooked as directed make a nice taste variation, too.
Make it Oriental with water chestnuts, bean sprouts and bamboo shoots or Spanish with hot pepper (or Tabasco) and garden-fresh or frozen peas.