This is a wonderful dish by Stephen Winingnear. Steve came up with another recipe that lends itself to his down on the farm back ground mixed with a little bit of his other cooking knowledge from here and there.   It turned out to be a hit in his household. Also, Steve submitted his recipe for Braised Chicken and Vegetables - Oriental Style Recipe for a previous Recipe of the Week.  We all loved it!

What you need:

• 2 pounds Chicken Parts
  or 2 Chickens
• 6  Large Potatoes
• 12  Large Carrots
• 2  Large Onions
• 1  Sour Green Apple
• 4  Cups Uncooked Rice
• 2  Cups Self Rising Finely Ground Cornmeal
• 1/2 Cup Flour
• 2  Tbs. Olive Oil
• 1/2  Stick Butter
• 3 Cups Water 
  (Hint)  Chicken Broth may be substituted here and makes for a more tasteful dish.
• (SPICES)
  • 2 Tbs. Salt
  • 1 Tbs. Black Pepper
  • 2 Tsp. Parsley Flakes
  • 1 Tsp. Oregano
  • 1 Tsp. Sage
  • 2 Tsp. Onion Powder
  • 2 Tsp. Garlic Powder
  • 1 Tsp. Basil

What you do:

1. In a Large Dutch Oven or Medium Roasting Pan with lid,  pour all of water, add rice, Olive oil, 1 Tbs. of salt and Butter.   Peel potatoes and carrots and place on top of rice and water, making sure that there is space between the carrots and potatoes but that they stick up out of the water quite a ways.
2. Mix all of remaining spices together in a bowl or large plastic bag, add all of the cornmeal and flour.   Mix or shake well until all spices are evenly distributed. Place chicken parts in bag and shake vigorously or if using whole chickens coat all parts of Chicken with mixture. 
   
   (Hint : You can use Cornish Game Hens or Poussins in the place of whole chickens to make it a more elegant looking dish.
   
   (Hint ) You can stuff the whole birds with the moistened mixture and add celery and onion to it if you please, yet remember in the bottom of the pan you have the rice.  If some like rice and some like dressing in your family, then by all means stuff the birds, and you have a no lose situation.
3. After you have coated the poultry of your choice, take some of the mixture and spread it over the carrots and potatoes evenly yet lightly. Place your poultry on top of the carrots and potatoes.   Cut your onions in slices and lay them on top of your poultry and cover any carrots and potatoes with onion that if not cover all ready.   The last step which you may omit if you desire,but gives it an added bit of taste, either cut a Sour Green Apple into rings or dice it into 1/4 inch cubes and place strategically over the onion.

Cooking Instructions:

Preheat your oven on the BROIL setting.   Place the lid on you Dutch Oven or Roaster .   Broil  for  1 Hour - if using a Cast Iron Dutch Oven,  add 45 Minutes if your are using a Granite
Roasting Pan.

Warning:
This cooking time may vary due to types of cook vessels and temperature differences from one oven to the other. Be sure to keep an eye on it after it has at least cooked for 30 Minutes, check every ten minutes or so.

Swedish Parsley Chicken
This week's Recipe of the Week is brought to us direct from Sweden!  Parsley Chicken is a delicious recipe from Bella, an active member of our momscooking online group. She says, "In Sweden it was common in the olden days to eat chicken in spring. Spring chicken was a classical Sunday dinner. They filled it with parsley and butter and fried it whole in the oven, so that they were tender and juicy."

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