| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken, Vegetables, Casseroles | 6 | Servings | |
INGREDIENTS
| 1 | Whole Chicken; cut in serving-pcs. | |
| 1/3 | c | Oil |
| 1/3 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Green Pepper; chopped |
| 1/2 | c | Catsup |
| 2 | tb | Vinegar |
| 1/2 | c | Water |
| 2 | tb | Sugar |
| 1 | tb | Worcestershire Sauce |
| 1 | tb | Prepared Mustard |
| 1 | tb | Salt |
| 1/4 | ts | Pepper |
| 4 | md | Potatoes; sliced thickly |
INSTRUCTIONS
To make sauce, heat oil in fry pan, add onion, celery and green pepper and cook about 10 minutes. Add catsup, water, vinegar, sugar, Worchestershire sauce, mustard, salt and pepper, and simmer at low heat for approximately 15 minutes. Place chicken in bottom of baking dish and tuck potatoes around chicken pieces. Pour sauce over all. Bake, covered, at 375 F for approximately 50 minutes. Recipe by: Perdue Chicken Cookbook Posted to Bakery-Shoppe Digest V1 #239 by Bill Spalding <billspa@icanect.net> on Sep 15, 1997
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