Recipe - Rich And Famous Chicken

3 One half pound Cut up, whole chicken
2 tablespoon Lea & Perrin
Worchestershire sauce
1 teaspoon Dried oregano
2 teaspoon Dried basil
1 One half teaspoon Dry mustard
8 Pats butter
2 tablespoon Fresh squeezed lemon juice
1 Bottle very good champagne
1 pack Frozen peas
1 pound Baby carrots
1 cn Cream of mushroom soup
1 small New potato, cut in half
Salt & pepper to taste
1 8 in. thick onion

Contributed to the echo by: Janice Norman RICH AND FAMOUS CHICKEN

Place chicken in single layer in a pan, perferably ceramic, and sprinkle
worchestershire over top. Sprinkle on some of the oregano/basil mixture,
all of the mustard, salt and pepper, lemon juice, and One half of the champagne.
Marinate chicken for One half hour.

Cover bottom of large casserole with onion slices. Pour some of the
marinade over the onions. Place marinated chicken on top and place a pat of
butter on each piece. Pour remaining marinade over the chicken. Cover
chicken with frozen peas. Sprinkle on some of the oregano/basil mixture.
Sprinkle on some champagne. Cover peas with baby carrots. Sprinkle on
remaining oregano/basil and a little more champagne. Cover carrots with the
soup. Sprinkle on a little more champagne. Distribute potato halves, raw
side down, over top so that potatoes sit part way down in the soup (about
half in and half out). Sprinkle on remaining champagne.

Place covered casserole on center rack in preheated oven (375 degrees, if
casserole is clear; 400 degrees, if not). Bake for 1 hour. Remove lid and
continue baking for 15 minutes. Decamp the vegetables from the casserole,
place individual serving of chicken on plate and add serving of vegetables.
Serve with tossed salad, french bread, and a dry white wine.