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4 servings1 broiler-fryer chicken (2-1/2 to 3 pounds), cut in parts and skinned 1/2 teaspoon celery salt 3 tablespoons CRISCO Shortening 4 small yellow onions, peeled and quartered 1 can (16 ounces) artichoke hearts, drained and halved 1 tablespoon chopped parsley 2 tablespoons water 1 teaspoon Italian seasoning 1/8 teaspoon garlic powder 1 large tomato (3 to 3-1/2 inches in diameter), cored and coarsely chopped 1/4 cup white grape juice or Chablis wine 1/4 cup grated Parmesan cheese Preheat oven to 350ºF. Place chicken in an 11 x 7 x 1-1/2-inch baking pan or baking dish. Sprinkle with celery salt and set aside. Melt Crisco in a skillet; add onion, artichoke hearts, parsley, water, Italian seasoning, and garlic powder. Cook, stirring occasionally, over medium heat for 5 minutes or until onion is tender. Stir in tomato and grape juice; pour over chicken. Cover pan. Bake at 350ºF for 50 minutes or until chicken is fork-tender. Remove cover, sprinkle with cheese and return to oven for 5 minutes or until cheese melts. |
