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*** A WORD FROM THE KITCHEN ***

You're in for a real treat today I'm bringing back my
CHICKEN A LA MARZEE! My motto is to keep it simple and
keep it tasty and this is a favorite meal for the times
those whole chickens go on sale. I prefer the chicken
breast and my husband and kids legs & wings so this works
out great for us. I believe I adapted this from one of the
recipes of the stars and I remember being curious about
it because of the ketchup...it was a good thing!

Enjoy! Marzee
mailto:mz@gophercentral.com

P.S. Come follow my Twitter account @TheDailyRecipes too!

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RECIPE: CHICKEN A-LA MARZEE

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INGREDIENTS:
1 Whole Chicken, cut up
1 tablespoon olive oil
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1/2 pound sliced mushsooms
2 cups Ketchup
2 cups chicken brith
1 tablespoon worcestershire sauce
1 tablespoon black pepper
salt to taste

DIRECTIONS:
Preheat oven to 350 degrees. Place chicken in a baking dish and
set aside. In a medium skillet, heat olive oil. Saute onion,
bell pepper, garlic, and mushrooms until golden brown. In a
medium bowl, combine ketchup, chicken broth, Worcestire sauce,
and pepper. Pour the ketchup mixture over the sauteed vegetables
in the skillet. Bring the begetable mixture to a boil, then
pour over the chicken. Place dish in the oven and bake 1 1/2 hours
or until no longer pink inside and juices run clear.
Best when served over rice.

Yield: 6 Servings
Category: Main Dishes, Chicken

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MARZEE's CORNER

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POPULAR POTATO PICKS: Here's a little help in choosing the
right potato for your recipes:

For salads, soups, stews and scalloped dishes...
When you want a potato to hold its shape when it is cooked,
select a boiling (or waxy) potato. These types are the long
white and round red potatoes.

For baking and mashing...
When you want a potato to crumble when it is cooked, select
a mealy potato. Among this type are the russet or
Idaho potato.

For any recipe...
Some potatoes work great no matter how you use them like
the Yukon gold and round white.

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