Recipe for Chicken Dinner In The Pot


2 chicken breasts without skin
4 medium potatoes
2 large carrots
1/2 lb green beans, fresh or 10 oz
1 large onion
1 tablespoon dried parsley flakes
1 salt and pepper; to taste
1/2 cup dry sherry


Preheat oven to 300 F. Place chicken breast in a large, heavy ovenware pot. (An enamel-coated cast-iron pot is best.) Peel potatoes, slice 1/2-inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise, and cut into 2-inch lengths. Cut ends off green beans, or separate frozen beans, and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes. Season lightly with salt and pepper. Pour sherry over all and cover tightly. Bake 2 hours, or until vegetables are tender. Yield: 4 servings.

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