Chicken rosemary in the pot
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Medium-size red potatoes | |
| 4 | Carrots | |
| 1 | Green bell pepper | |
| 4 | Very small onions -or- | |
| 1 | large | Onion; quartered |
| 2 | Ribs celery | |
| 1 | slice | Bacon |
| 12 | Mushrooms | |
| 1 | cup | Canned tomatoes; with juice |
| 1 | 2.5-lb broiler-fryer -or- | |
| 2½ | pounds | Choice chicken pieces (legs; thighs and breasts) -or- |
| 2½ | pounds | Chicken breasts (if white meat is definitely preferred) |
| 1 | tablespoon | Salt; or to taste |
| ¼ | teaspoon | Black pepper; or more, to taste |
| 2 | Bay leaves | |
| 2 | teaspoons | Rosemary |
Directions
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 ½ 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, .