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La Belle Cuisine - More Poultry Recipes

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Gigi's Chicken and Vegetable Casserole



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Gigi’s 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,
onions, 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!

Featured Archive Recipes:
Gigi's Baked Chicken with Wine-Soaked Vegetables
Baked Chicken with Mushrooms and Artichokes
Herbed Chicken Breasts with Tomato, Garlic and Lemon


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