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Roasted Chicken with bacon and yams Recipe

   
 

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     Roasted Chicken with bacon and yams

Category   Entrees - Maindishes
Sub Category   Low-carb
Servings   4-6
Preptime   30

Ingredients
3 T flour
4 T coriander (can sub mix of cilantro, fennel, dill, cumin and parsley)
1/2 tsp thyme leaves
1/2 tsp coarse salt
1/2 tsp coarse pepper
1- 1.5 pounds boneless skinless chicken (light or dark)
4 slices thick cut bacon
1 T olive oil
1 large onion cut into chunks
 
1 cup chicken broth
1 pound sweet potato/yam cut into 1 inch chunks
1 small green zucchinni cut into 1/2 inch thick half moon slices
1 small yellow zucchinni cut into 1/2 inch thick half moon slices
1/2 cup fresh orange juice

Instructions
MIX flour, coriander, thyme, salt and pepper in a shallow dish. Coat chicken with flour mixture. Reserve remaining flour mixture for later.
COOK bacon in saucepot or large Dutch oven on medium high heat until crisp. Drain on paper towels. Slice bacon into 1/2 inch thick pieces and set aside. Reserve 2 tablespoons of drippings in pot, add Olive oil. Add chicken to pot, cook on medium heat for 5 minutes or until lightly browned, turning once. Remove from pot.
STIR onion into pot, cook for 4 minutes or until tender, stirring occasionally. Mix broth and reserved flour mixture with wire whisk until smooth. Add to pot with sweet potatoes, mix well. Bring to boil. Return chicken to pot. Reduce heat to medium low, cover and cook for 15 minutes or until sweet potatoes are just tender. Add zucchini and orange juice. Return to boil. Cover and simmer 5 minutes or until chicken is cooked through and zucchini is tender. Sprinkle with bacon before serving.


Originally Submitted
12/4/2010





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