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CHICKEN WITH ROSEMARY POTATOES AND SAUCE

One large fryer, washed and cut into pieces
4 tbls olive oil
3-4 large cloves of fresh garlic, crushed (to taste, or depending on size of cloves; I like a lot)
1 cup of dry sherry (Taylors Dry Sherry is good and inexpensive)
6 tbls chopped fresh rosemary (enough to season chicken and potatoes generously)
2-3 bay leaves, broken in half
5-6 medium russet potatoes, sliced in rounds
Salt and fresh ground pepper to taste
1 14 oz can of chicken broth

*1 Knorr Chicken Bouillon cube (if needed; see below)

Preheat oven to 400

On stovetop, place olive oil in a 10 iron skillet and heat, adding crushed garlic. Salt and pepper chicken pieces and place in skillet when it's good and hot. Cook uncovered, adding a bit more oil if necessary to brown chicken, turning the pieces for even cooking.

While chicken is browning, add of rosemary and all bay leaves to sherry. Pour over chicken and cover immediately. Steam for 5 min. Then add potato slices on top of chicken and pour can of broth over them. Salt and pepper potatoes to taste, sprinkling them with the rest of the rosemary.

Recover and place in oven. Bake about one hour, or until the juices thicken from the potato starch and everything is tender. Baste after 20 min and again in another 20. If the sauce starts to cook away, add a Knorr bouillon cube in a cup of water so mixture won't cook dry.* You want the sauce to spoon over chicken and potatoes.

Serve from the skillet at your table with a fresh green vegge or salad. If you're doing the cooking, have your sweetie put on some soft music and build you a fire in the fireplace, or just light candles to set the mood. This is a romantic and hearty Valentine's Day treat.
Leftovers are just as good when reheated. Then you don't even have to cook. Enjoy!

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Jim in front of a classroom, teaching during his tenure on our local school board.


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Jim posed for the River Nymph book cover, chose the lady with the cards model and created the basic design from which Kim Killion worked.


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