On Thu, 08 May 2008 08:01:38 -0500, Andy wrote:

Cathy,

I'd like the recipe. Chicken is my main meat.

Thanks,

Andy

OK, Andy here it is. I put my own comments between the parentheses:

Title: Chicken Rosemary in the Pot
Servings: 4
Source: Judy Hosey

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Ingredients
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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-
2 1/2 pounds Choice chicken pieces -or- 2 1/2 pounds Chicken breasts (if
you want it less 'fatty)
1 tablespoon salt; or to taste
1/4 teaspoon Black pepper, or more, to taste 2 Bay leaves
2 teaspoons Rosemary (I use a tad more than two teaspoons of rosemary, but
it's one of those 'personal preference/wing it' things veg)

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Instructions
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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.

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Cheers
Chatty Cathy

Egg tastes better when it's not on your face...