-------------------------------
Preparation:
- Preheat oven to 375 degrees.
- Wash and pat dry chicken and cut into pieces. If using fryer parts, leave uncut, but make sure to remove the skin.
- Spray a large covered dutch oven (or large covered sauce pot) with Pam.
- Place chicken pieces in the Dutch oven. Mix together the vegetables and sprinkle them around and over the chicken pieces. Reserve fruits for later addition.
- Add the spices to the combined Farm Rich and apple juice, stir and pour over the chicken vegetable casserole.
- Cover and bake for 60 minutes, stirring occasionally.
- Add diced apple and halved pitted prunes to casserole. Cover and continue baking 30 minutes longer, until chicken is baked through and tender.
- In a small cup, add cornstarch (or flour) to 2 or 3 tablespoons of cold water and stir to make a lump-free paste. Little by little, add 4 more Tbsp. of cold water to thin the paste. Pour thinned paste back into casserole and stir. Let heat, uncovered, until boiling and thickened, approximately 5 minutes more, and serve.

-------------------------------
Tell Me More:
This is a real MEAT ‘N POTATOES dish. Honest, it will take you back to a simpler time when food was substantial and basic. Even though it tastes like the high-fat casseroles of the past, it is almost fat free. You can enjoy this hearty casserole because it takes little time to assemble, then you sit back and relax as it bakes in the oven. You need to take 5 minutes before serving to thicken up the sauce but it really is very easy to do, even the first time.

You can try variations of this recipe/formula as you choose. Use different meats or vegetables. You can even use different fruits (dried pears would be a great substitution for the prunes) or liquids (a burgundy wine would be perfect here). You could also sprinkle a little Romano cheese over the top of the casserole for the last five minutes of baking for the effect of a cheese dish without using a lot of cheese.

Serve this dish by itself with a loaf of black bread for a hearty, one-dish meal or accompany it with vegetables like baked acorn squash and a salad. A good finish for this meal is a baked apple or poached pear in red wine (or juice) with a dash of nutmeg. Don’t forget you can freeze left overs for the future.

NOTE on preparing the leeks: Wash them, then slice off the very bottom of the stalk to remove the small roots. Next, remove the dark green leafy top portion of the plant. (You can slice it for later use in a soup.) The remaining 3 to 4 inches of lighter colored green stalk you will use in the casserole. Cut it into round coin-sized slices. These slices are made up of rings, which you then separate before adding to the casserole. If you cannot find leek in your grocery store try substituting 3 stalks of celery, sliced..

-------------------------------
Nutrition (per serving): 206 calories Saturated fat 0 g Total Fat 1 g ( 5% of calories) Protein 18 g (36% of calories) Carbohydrates 30 g (39% of calories) Cholesterol 39 mg Sodium 131 mg
Basic Recipe: Serving size = approximately 1 cup = 206 Calories = 2 1/2 Protein, 2 Vegetable, 1 Carbohydrate and less than 1/2 Fruit Exchange.

-------------------------------
Copyright 2003-2005 TowneDigest.com - all rights reserved for personal use only. Do not sell or distribute without written consent. Thanks for visiting TowneDigest.com and using our recipes. We are always happy when our readers share recipes with us. If you have a favorite (or two, or more) feel free to share using our easy form. While you are here take a moment and have fun reading articles or go shopping at incredible stores on-line. Thanks again, the TowneDigest.com Team!