| 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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