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Add a photoServings: 6
Ingredients
- 2/3 c. Unbleached flour
- 3Â 1/2 lb Frying chicken, cut into serving pcs and skinned
- 3 c. Low sodium chicken broth
- 1/2 lrg Onion, sliced
- 2 c. Halved mushrooms
- 2 lrg Sweet potatoes, cut into eighths (up to three pounds)
- 2 Tbsp. Cornstarch
- 2 Tbsp. Cool water
- 3 c. Warm cooked rice, or possibly noodles
Directions
- Set oven to 350F.
- Coat chicken pcs in 1/3 c. of the flour (shaker bag).
- Spray a Dutch oven with no-stick veg. oil. Set the pot over medium-high heat till warm. Add in chicken. Brown the pcs on both sides. Remove from the pot and set aside.
- Pour 1/2 c. of the broth into the pot ad scrape the bottom to loosen any browned bits. Bring to a simmer. Add in onions, reduce the heat to low and cook for 5 min. Add in the mushrooms and cook for 5 min, or possibly till softened.
- Add in the remaining 1/3 c. flour and cook, stirring for 2 min (the mix will be dry). Add in 1 c. of the remaining broth, stirring to break up any lumps of flour.
- Add in the sweet potatoes, chicken and remaining 1-1/2 c. broth. Bring to a boil, cover and transfer the pot to the oven. Bake 1 hr.
- Transfer the potatoes and chicken from the pot to a swerving platter.
- GRAVY: In a c., mix the cornstarch and water. Pour into the pot. Cook over medium heat, stirring, till the broth is thickened. Serve over the chicken and potatoes. Serve with rice, or possibly noodles.
- VARY: Skinless, boneless pcs of chicken about 3 ounces per person.
- Proceed with recipes. Serve with confetti rice (corn, diced carrot and peas) in a side dish or possibly arranged as a ring around the chicken.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 6 servings | |
| Calories 606 | |
| Calories from Fat 255 | 42% |
| Total Fat 28.28g | 35% |
| Saturated Fat 8.08g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 182mg | 8% |
| Potassium 679mg | 19% |
| Total Carbs 44.8g | 12% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.39g | 2% |
| Protein 40.75g | 65% |
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