Title: Poulet En Casserole
Categories: Poultry
Yield: 4 Servings
| 1 | | Broiler-fryer (about 3 lbs) |
| | | (I usually just use chicken |
| 2 | tb | Vegetable oil |
| 2 | tb | Butter or margarine |
| 2 | | Cloves garlic, minced |
| 12 | | Whole white onions, peeled |
| 12 | | Small white potatoes, pared |
| 4 | | Large carrots, pared and qua |
| 1 | c | Dry white wine |
| 2 | ts | Salt |
| 1 | ts | Leaf rosemary, crumbled |
| 1/2 | ts | 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