| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | 6 | Servings | |
INGREDIENTS
| 2 | tb | Butter or oleo |
| 1 | 5-lb roasting chicken; disjointed | |
| 1 | Onion; chopped | |
| 2 | c | Canned tomatoes |
| 1 | ts | Grated nutmeg |
| 4 | Potatoes; peeled and grated | |
| 1/2 | c | Orange juice |
| 250 | Calories per serving. |
INSTRUCTIONS
Melt butter in dutch oven and brown chicken over low heat. Remove chicken and set aside. Add onion to pan and saute 5 min. stir frequently. Pour off any fat. Return chicken to panand stir tomatoes and nutmeg.Cover and cook over low heat 1 1/2 hrs. or until chicken is tender.Remove chicken and carefully cut meat from bone. Combine 3/4 cup remaining chicken sauce with potatoes and orange juice. Line a 1 1/2 quart casserole with 2/3 rds of potatoes mix. Return chicken to rest of sauce and mix well. Pour into casserole on top of potatoes. Bake at 375 degrees for 1 hour, or until potatoes are tender. Posted to MM-Recipes Digest by Deb <leadfoot@alpha.ultraweb.net> on Aug 19, 1998, converted by MM_Buster v2.0l.
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