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La Belle Cuisine - More Poultry Recipes
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and Vegetable Casserole
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of the earth."
~ Jean and
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Gigis Chicken and Vegetable Casserole
1 tablespoon olive oil
One 3-pound chicken, skinned
1 clove garlic, crushed
1 teaspoon salt
3/4 teaspoon paprika
1/4 teaspoon black pepper
1 pound small red potatoes, unpeeled, quartered
8 ounces (about 16) small white onions
1/4 cup dry white wine
1/4 cup low-sodium chicken broth
2 teaspoons rosemary, crushed
8 ounces yellow squash, sliced (about 2 cups)
4 ounces small whole mushrooms (about 1 cup)
1 medium red bell pepper, sliced
Heat oil in wok or Dutch oven. Add chicken and garlic, cook 3
minutes, turning chicken. Sprinkle with salt, paprika, and pepper. Add the potatoes,
wine, broth, and rosemary to wok. Cover and cook 20 minutes.
Add squash, mushrooms,
and bell pepper. Cover and cook 10 minutes.
Remove cover and cook another 10 minutes to
reduce pan juices.
Serves 2 normal appetites or 4 dieters!
Gigi's Baked Chicken
with Wine-Soaked Vegetables
with Mushrooms and Artichokes
Breasts with Tomato, Garlic and Lemon
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