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Poulet En Casserole



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Poulet En Casserole

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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


Ingredients:

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

Serves:

4 Servings

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