| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bobbie not, Carrots, Casseroles, Chicken, Main dishes | 4 | Servings | |
INGREDIENTS
| 1 | tb | Salad oil |
| 3 1/2 | lb | Chicken pieces |
| 1 | md | Onion; chopped |
| 3 | tb | Flour |
| 2 | c | Water |
| 6 | md | Red potatoes; ( 1 1/2 lb.) cut into quarters |
| 12 | oz | Bag baby carrots |
| 2 | Chicken bouillon cubes; or envelopes | |
| 1/4 | ts | Pepper |
| 10 | oz | Pkg. frozen Brussels sprouts; thawed |
| Fresh parsley; chopped for garnish |
INSTRUCTIONS
1 3/4 hours before serving, in a 10" skillet over Medium-High heat, in oil, cook chicken a few pieces at a time until browned on all sides. Remove as browned to a 4 quart casserole. In drippings in skillet cook onion until brown stirring constantly. Stir in flour and cook 1 minute. Gradually ad water and stir to loosen browned bits. Cook to boiling and thick. Pour over chicken. Stir potatoes, carrot, bouillon cubes and pepper into casserole. Cover and bake 350 F. for 50 minutes. Stir in Brussels sprouts and continue baking, covered for 40 minutes, or until all is tender. To serve, garnish with parsley. Serves 4. Per serving: 695 calories. MC formatting by bobbi744@sojourn.com Recipe by: Good Housekeeping Magazine Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on May 05, 1998
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