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) ---------------------------------------------- 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