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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This delicious dish is packed with a large assortment of vegetables. Served with a green salad, it makes an excellent entree. Ingredients:
2-1/2 to 3 pounds boneless skinless chicken thighs |
2 bay leaves |
4 small red potatoes, cut into 1-inch pieces |
4 small onions, quartered |
4 small carrots, cut into 2-inch pieces |
2 celery ribs, cut into 2-inch pieces |
2 small turnips, peeled and cut into 1-inch pieces |
1 medium green pepper, cut into 1-inch pieces |
12 small fresh mushrooms |
2 teaspoons salt |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon pepper |
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions:
1. Place chicken in a greased 13-in. x 9-in. baking dish; add bay leaves. Top with potatoes, onions, carrots, celery, turnips, green pepper and mushrooms. Sprinkle with salt, rosemary and pepper. Pour tomatoes over all.
2. Cover and bake at 375° for 1-1/2 hours or until chicken juices run clear and vegetables are tender. Discard bay leaves before serving. Yield: 6-8 servings.
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