Title: Chicken rosemary in the pot
 Categories: Poultry
      Yield: 4 Servings
 
      4    Medium-size red potatoes
      4    Carrots
      1    Green bell pepper
      4    Very small onions -or-
      1 lg Onion; quartered
      2    Ribs celery
      1 sl Bacon
     12    Mushrooms
      1 c  Canned tomatoes; with juice
      1    2.5-lb broiler-fryer -or-
  2 1/2 lb Choice chicken pieces (legs;
           -thighs and breasts) -or-
  2 1/2 lb Chicken breasts (if white
           -meat is definitely
           -preferred)
      1 tb Salt; or to taste
    1/4 ts Black pepper; or more, to
           -taste
      2    Bay leaves
      2 ts Rosemary
 
   Heat oven to 375 degrees.
  
   Pare potatoes; cut in half. Pare carrots; cut into 2-inch lengths or
  quarter them, then cut the lengths in half. Cut pepper in strips. Peel
  onion(s); quarter if large. Cut celery in 1/2 to 1-inch chunks.
  
   Lay bacon strip in bottom of a 3-quart casserole. Cover with chicken
  pieces. Sprinkle with salt, pepper and half the rosemary.
  
   Top with potatoes, carrots, green pepper, onion, celery and
  mushrooms. Pour tomatoes over all (cut up tomatoes if whole).
  
   Push bay leaves down among the vegetables. Sprinkle surface with
  remaining rosemary and salt and pepper to taste.
  
   Cover and bake 1 hour. Yields 4-6 servings.
  
  FROM SOME NEWSPAPER ARTICLE
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded