Yield: 6 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter or oleo |
1 \N | 5-lb roasting chicken; disjointed |
1 \N | Onion; chopped |
2 cups | Canned tomatoes |
1 teaspoon | Grated nutmeg |
4 \N | Potatoes; peeled and grated |
½ cup | Orange juice |
250 \N | Calories per serving. |
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 1½ hrs. or until chicken is tender.Remove chicken and carefully cut meat from bone. Combine ¾ cup remaining chicken sauce with potatoes and orange juice. Line a 1 ½ quart casserole with ⅔ 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@...> on Aug 19, 1998, converted by MM_Buster v2.0l.