Speaking of old-school recipes, Swamp Chicken is another one of those. It’s one of my favorites and I love having a good reason to make it.

I think I first had it in my pre-vegetarian days. I’m sure it had some kind of meat in it, since it was my mother’s, but I just replaced the meat with beans and turned it into a vegetarian dish. And let me tell ya, it’s even better.

The thing I love about this recipe is how easy it is to prepare. You’re basically just cooking the chicken in a pan and then making a sauce in the same pan. That’s it. It’s one of those easy dinner recipes that my family loves.

I also feel like it’s the perfect blend of spicy, sweet, and savory. It’s just got so many great flavors going on. And like I said, it’s an easy dinner recipe. It was one of my go-to recipes when I was a busy stay-at-home mom. Now that I’ve got a one year old and a four month old I’m not sure I have time for a one dish meal, but this one is the perfect mix of easy, fast, and delicious. I think it’s a dinner recipe I’ll have to make time for.

Ingredients:

• 1 whole chicken (3-4 pounds)
• 1 cup chicken broth
• 1 cup water
• 2 tablespoons butter
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 1 cup sliced celery
• 1 cup sliced carrots
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup water
• 1 cup white wine
• 1 cup heavy cream
• 1/2 cup chopped parsley
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh tarragon
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh marjoram
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh sage
• 1/4 cup chopped fresh basil

Instructions:

1. Preheat oven to 350 degrees F.
2. Wash chicken and pat dry.
3. Combine broth, water, butter, flour, salt, garlic powder, onion powder, paprika, pepper, thyme, oregano, sage, marjoram, and basil in a large bowl.
4. Place chicken in a large roasting pan. Brush with oil. Pour broth mixture over the chicken.
5. Roast for 1 hour.
6. Add mushrooms, celery, carrots, onion, and garlic. Roast for 1 hour.
7. Add chicken broth, water, wine, and cream. Roast for 1 hour.
8. Remove from oven.
9. Remove chicken from pan, and place on serving platter.
10. Add parsley, basil, chives, tarragon, thyme, oregano, marjoram, rosemary, sage, and basil to the pan. Stir until well combined.
11. Place pan over medium heat. Bring to a boil.