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Chicken Casserole Angostura

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1 chicken 3 to 4 pounds, cut up
salt and pepper to taste
4 tablespoons margarine
4 carrots, diced
2 small turnips, diced
2 onions, diced
3 medium potatoes, diced
6 medium tomatoes, peeled, sliced
1 teaspoon sugar
2 chicken bouillon cubes
1 tablespoon Angostura aromatic bitters


Season chicken with salt and pepper. Coat chicken with flour. Brown chicken in margarine in skillet. Remove chicken from skillet. Brown carrots, turnips, onions and potatoes in pan drippings. Add tomatoes, teaspoon salt, teaspoon pepper and the sugar, stirring to blend. Remove vegetables. Dissolve bouillon cubes in 2 cups boiling water. Blend 2 tablespoons flour into pan drippings. Add bouillon and bitters gradually. Cook until slightly thickened, stirring constantly. Arrange vegetables in bottom of deep casserole. Pour half the gravy over vegetables. Arrange chicken pieces over vegetables. Pour remaining gravy over top. Bake, covered, at 350 degrees for 45 minutes or until chicken is done.

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