Poulet En Casserole

* Exported from MasterCook *

POULET EN CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ea Broiler-fryer (about 3 lbs)
1 x (I usually just use chicken
2 T Vegetable oil
2 T Butter or margarine
2 ea Cloves garlic, minced
12 ea Whole white onions, peeled
12 ea Small white potatoes, pared
4 ea Large carrots, pared and qua
1 c Dry white wine
2 t Salt
1 t Leaf rosemary, crumbled
1/2 t Freshly ground pepper
1 cn Condensed chicken broth

1. Wash and dry chicken; skewer neck skin to back; twist the wing
tips flat against skewered neck skin; tie the legs to tail with
kitchen string.
2. Heat oil and butter or margarine with the minced garlic in a 12
cup flame proof casserole or a large kettle. Brown chicken in the hot
fat; remove.
3. Saute onions, potatoes and carrots in drippings; remove and
reserve. Stir wine, salt, rosemary and pepper into casserole and bring
to boiling, scraping up all the cooked on juices from bottom of
casserole; stir in chiken broth; return chicken to casserole; surround
with browned vegetables; cover. (If using a kettle, place chicken in
a 12-cup casserole; surround with browned vegetables; pour sauce over;
cover.)
4. Bake in moderate oven (350 degrees) 1 hour, basting several times
with casserole juices, or until chicken is tender. Garnish with a
bouquet of parsley and serve with a chilled white wine, such as
Chablis, and chunks of crusty French bread if you wish. (I usually
serve over hot steamed rice.) Serves 4.
Source: Family Circle "301 Splendid Casseroles", January 1976



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