This one’s been a favorite for years. A great one pan meal, everyone loves it when Andy cooks this for family dinners.
2 tsp. seasoning salt
1 tsp. oregano
2 Tbs. parsley
2 cloves chopped garlic
1 Lake View Farm Fryer, cut up*
Mix and rub seasonings over chicken parts
3 Tbs. butter or coconut or olive oil
Melt in a large skillet
¼ cup Worcestershire Sauce
Add to melted oil and mix.
Add seasoned chicken, cover and cook for 20 minutes.
2 lbs. new red potatoes
Don’t peel, but cut into bite sized pieces
Add to chicken and continue cooking until potatoes are tender and chicken is golden brown on all sides and the juice runs clear when pierced with a fork. Remove to a warm oven. Lightly scrape pan drippings.
3 cubes chicken bouillon
1 ½ cups boiling water
Dissolve bouillon in water. Add to pan drippings.
2 pints sour cream
Add and heat just to boiling, stirring constantly.
Serve with buttered peas. Gravy is good on the chicken, the potatoes, the peas and nearly anything else you’d like to slather it on.
