Poulet en casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Broiler-fryer (about 3 lbs) |
| 1 | x | (I usually just use chicken |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Butter or margarine |
| 2 | eaches | Cloves garlic, minced |
| 12 | eaches | Whole white onions, peeled |
| 12 | eaches | Small white potatoes, pared |
| 4 | eaches | Large carrots, pared and qua |
| 1 | cup | Dry white wine |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Leaf rosemary, crumbled |
| ½ | teaspoon | Freshly ground pepper |
| 1 | can | Condensed chicken broth |
Directions
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