The rosemary isn’t very strong. I think I would add more, or maybe use fresh rosemary next time.
The chicken is absolutely delicious anyway. The paprika and garlic salt combined with the flour give the skin of the chicken a very nice flavor.
Browning the chicken gives the skin a nice crunch. Unfortunately, when you pour the soup mixture over the top, it does soften. I honestly think it would be nicer to just remove the skin. It would save time when serving.
The sauce is quite nice. The soup gives it a lovely thickness, the wine gives it a nice savory flavor.
The soup mixture makes a lovely gravy to serve with the chicken. I served this with the Creamy Vegetable Casserole. It was a nice side dish, but perhaps a little to much creaminess.
BAKED CHICKEN WITH ROSEMARY
1 Fryer Chicken
Paprika
Garlic Salt
Flour
1/3 Cup Oil
10 1/2 Ounce Can Cream of Chicken Soup
1/3 Cup Cream
1/3 Cup White Wine
1 Teaspoon Crushed Rosemary
Rinse and dry the chicken and cut into portions. Sprinkle generously with paprika, garlic salt and flour on both sides. Heat the oil in a heavy skillet. Add chicken pieces and brown well on both sides. In a bowl place the soup. Beat until smooth with a whisk or fork. Add cream and wine. Transfer chicken to a casserole. Sprinkle with rosemary. Pour soup over top. Cover tightly. Bake in a 350 degree oven for 45 minutes.
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