Chicken Rosemary In The Pot
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Medium-size red potatoes | |
| 4 | Carrots | |
| 1 | Green bell pepper | |
| 4 | Very small onions -or- | |
| 1 | Onion, quartered | |
| 2 | Ribs celery | |
| 1 | Bacon | |
| 12 | Mushrooms | |
| 1 | c | Canned tomatoes, with juice |
| 1 | 2.5-lb broiler-fryer -or- | |
| 2 1/2 | lb | Choice chicken pieces, legs |
| thighs and breasts -or- | ||
| 2 1/2 | lb | Chicken breasts, if white |
| meat is definitely | ||
| preferred | ||
| 1 | T | Salt, or to taste |
| 1/4 | t | Black pepper, or more to |
| taste | ||
| 2 | Bay leaves | |
| 2 | t | Rosemary |
INSTRUCTIONS
Heat oven to 375 degrees. Pare potatoes; cut in half. Pare carrots; cut into 2-inch lengths or quarter them, then cut the lengths in half. Cut pepper in strips. Peel onion(s); quarter if large. Cut celery in 1/2 to 1-inch chunks. Lay bacon strip in bottom of a 3-quart casserole. Cover with chicken pieces. Sprinkle with salt, pepper and half the rosemary. Top with potatoes, carrots, green pepper, onion, celery and mushrooms. Pour tomatoes over all (cut up tomatoes if whole). Push bay leaves down among the vegetables. Sprinkle surface with remaining rosemary and salt and pepper to taste. Cover and bake 1 hour. Yields 4-6 servings. FROM SOME NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 73.1mg
Sodium: 2016.5mg
Potassium: 1179.6mg
Carbohydrates: 31.1g
Fiber: 7.3g
Sugar: 15.4g
Protein: 32.3g