To make sauce, heat oil in fry pan, add onion, celery and green pepper and cook about 10 minutes. Add catsup, water, vinegar, sugar, Worchestershire sauce, mustard, salt and pepper, and simmer at low heat for approximately 15 minutes. Place chicken in bottom of baking dish and tuck potatoes around chicken pieces. Pour sauce over all. Bake, covered, at 375 F for approximately 50 minutes. Recipe by: Perdue Chicken Cookbook Posted to Bakery-Shoppe Digest V1 #239 by Bill Spalding
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 77 (35%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 1094.4mg||38 %|
|Potassium 426.5mg||11 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 36.9g|
|Protein 2.2g||3 %|
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Calories per serving: 222
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