| |
- 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.
|
|
- 1 1/2 lbs. boned chicken breast or 2 lbs. skinned chicken parts
- 3 medium sized red potatoes, cut into small cubes, with skin
- 2 large carrots, sliced - 2 leeks, white section only, sliced thinly
and separated
- 2 cups fresh or frozen green beans
- 1 Rome baking apple with skin, cored and diced in large pieces
- 7 pitted prunes, halved - 1 1/2 cups Farm Rich, Fat Free non dairy creamer
- 1 cup unsweetened apple juice
- 1 tsp. ground tarragon
- 1 tsp. ground coriander
- 1 tsp. chopped parsley
- 1/2 tsp. ground sage
- 1/2 tsp. marjoram
- 1/2 tsp. fresh ground pepper
- 1/4 tsp. ground nutmeg
- 3 Tbsp. cornstarch or 6 Tbsp. flour
|
