Recipe: Wesson Chicken Riviera (with garlic, rosemary and lemon, 1960's)

WESSON CHICKEN RIVIERA

1 frying chicken, cut up
1/2 cup flour
1 1/2 teaspoons salt
1/4 tsp. ground black pepper
Wesson oil to depth of 1/2-inch in skillet
1 clove garlic, minced
2 cups chicken broth
1/4 tsp. crushed rosemary
3 carrots, sliced
3 lemon slices
2 tbsp. chopped fresh parsley

Shake chicken pieces in paper bag with flour, salt and pepper. Heat oil moderately hot in heavy skillet. Add chicken, brown all sides, remove.

Drain off all but 2 tablespoons oil and browned bits. Add garlic, broth and rosemary, stir well. Replace chicken, top with remaining ingredients and salt if needed. Cover, simmer 30 minutes.

Makes 4 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's