Dutch Stove Top Chicken

1. 1

   Pat chicken dry (make sure you removed the giblet bag before rinsing).

2. 2

   Spray lightly all over with Pam in order for the seasonings to adhere.

3. 3

   In heavy large pan (with lid), brown butter.

4. 4

   Sprinkle even quantities of above spices all over the whole chicken.

5. 5

   Take spiced chicken and brown on all sides, approximately 5 minutes on med. high heat for each side, until dark golden brown.

6. 6

   When all sides are browned, make sure chicken is sitting right side up (legs on bottom of pan)and add water.

7. 7

   Bring juices to a light boil and put lid on pan. Simmer for 1 hour and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.