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Receta Chicken Rosemary In The Pot

by Global Cookbook

Ingredientes

4 med -size red potatoes 4 x Carrots 1 x Green bell pepper 4 x Very small onions -or possibly- 1 lrg Onion, quartered 2 x Ribs celery 1 slc Bacon 12 x Mushrooms

1 c. Canned tomatoes, with juice 1 x 2.5-lb broiler-fryer -or possibly- 2 1/2 lb Choice chicken pcs (legs, 2 1/2 lb Chicken breasts (if white meat is definitely preferred) 1 Tbsp. Salt, or possibly to taste 1/4 tsp Black pepper, or possibly more, to taste 2 x Bay leaves 2 tsp Rosemary

Direcciones

1. Heat oven to 375 degrees.
2. Pare potatoes; cut in half. Pare carrots; cut into 2-inch lengths or possibly 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.
3. Lay bacon strip in bottom of a 3-qt casserole. Cover with chicken pcs. Sprinkle with salt, pepper and half the rosemary.
4. Top with potatoes, carrots, green pepper, onion, celery and mushrooms.
5. Pour tomatoes over all (cut up tomatoes if whole).
6. Push bay leaves down among the vegetables. Sprinkle surface with remaining rosemary and salt and pepper to taste.
7. Cover and bake 1 hour.
8. Yields 4-6 servings.

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