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Name: Chicken Rosemary in the Pot
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 Carrots; 2 Bay Leaves; 1 tb Salt or adjust amount to taste; 1 Green bell pepper; 2 Ribs celery; 12 Mushrooms; 1/4 ts Black pepper; or more, to; 1 lg Onion; quartered; 4 Very small onions -or-; 1 2.5-lb broiler-fryer -or-; 1 sl Bacon; 1 c Canned tomatoes; with juice; 2 ts Rosemary; 2 1/2 lb Choice chicken pieces (legs;; 4 Medium-size red potatoes; 2 1/2 lb Chicken breasts (if white

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INGREDIENTS

4 Carrots
2 Bay Leaves
1 tb Salt ; or adjust amount to taste
1 Green bell pepper
2 Ribs celery
12 Mushrooms
1/4 ts Black pepper; or more, to
1 lg Onion; quartered
4 Very small onions -or-
1 2.5-lb broiler-fryer -or-
1 sl Bacon
1 c Canned tomatoes; with juice
2 ts Rosemary
2 1/2 lb Choice chicken pieces (legs;
4 Medium-size red potatoes
2 1/2 lb Chicken breasts (if white

Servings

INSTRUCTIONS

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 1/2 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 mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chicken Rosemary in the Pot

4 Carrots
2 Bay Leaves
1 tb Salt or adjust amount to taste
1 Green bell pepper
2 Ribs celery
12 Mushrooms
1/4 ts Black pepper; or more, to
1 lg Onion; quartered
4 Very small onions -or-
1 2.5-lb broiler-fryer -or-
1 sl Bacon
1 c Canned tomatoes; with juice
2 ts Rosemary
2 1/2 lb Choice chicken pieces (legs;
4 Medium-size red potatoes
2 1/2 lb Chicken breasts (if white

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 1/2 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 mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (751g)
Recipe Makes: 4 Servings

Calories: 100
Calories from Fat: 34 (34%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.5g
	Polyunsanturated Fat 0.6g
Cholesterol 4.8mg		1 %
Sodium 123.3mg		4 %
Potassium 650mg		17 %
Total Carbohydrate 14.6g		4 %
	Dietary Fiber 4.6g	18 %
	Sugars, other 10.1g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 100

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