| 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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