Recipe - Chicken Rosemary In The Pot

4 Mediumsize red potatoes
4 Carrots
1 Green bell pepper
4 Very small onions or
1 lg Onion; quartered
2 Ribs celery
1 sl Bacon
12 Mushrooms
1 cup Canned tomatoes; with juice
1 2.5lb broilerfryer or
2 One half pound Choice chicken pieces (legs;
thighs and breasts) or
2 One half pound Chicken breasts (if white
meat is definitely
preferred)
1 tablespoon Salt; or to taste
One fourth teaspoon Black pepper; or more, to
taste
2 Bay leaves
2 teaspoon Rosemary

Heat oven to 375 degrees.

Pare potatoes; cut in half. Pare carrots; cut into 2inch lengths or
quarter them, then cut the lengths in half. Cut pepper in strips. Peel
onion(s); quarter if large. Cut celery in One half to 1inch chunks.

Lay bacon strip in bottom of a 3quart 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 46 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, http://www.erols.com/hosey.