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Ingredients
- 2 Tbsp. Butter or possibly oleo
- 1 x 5-lb roasting chicken, disjointed
- 1 x Onion, minced
- 2 c. Canned tomatoes
- 1 tsp Grated nutmeg
- 4 x Potatoes, peeled and grated
- 1/2 c. Orange juice
Directions
- Heat butter in dutch oven and brown chicken over low heat. Remove chicken and set aside. Add in onion to pan and saute/fry 5 minutes. stir frequently. Pour off any fat. Return chicken to panand stir tomatoes and nutmeg.Cover and cook over low heat 1 1/2 hours. or possibly till chicken is tender.Remove chicken and carefully cut meat from bone. Combine 3/4 c. remaining chicken sauce with potatoes and orange juice. Line a 1 1/2 qt casserole with 2/3 rds of potatoes mix. Return chicken to rest of sauce and mix well. Pour into casserole on top of potatoes. Bake at 375 degrees for 1 hour, or possibly till potatoes are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 6 servings | |
| Calories 705 | |
| Calories from Fat 392 | 56% |
| Total Fat 43.56g | 54% |
| Saturated Fat 14.24g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 329mg | 14% |
| Potassium 1151mg | 33% |
| Total Carbs 25.5g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 5.17g | 3% |
| Protein 50.95g | 82% |
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