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Features for "Poulet En Casserole"
Served as main course. Non-vegetarian dish.
Ingredients for "Poulet En Casserole" (Click here for measurement conversion) 1 Broiler-fryer (about 3 lbs)
2 Tablespoon Vegetable Oil
2 Tablespoon Butter or Margarine
2 Cloves Garlic, minced
12 Whole White Onions, peeled
12 Small White Potatoes, pared
4 Large Carrots, pared and qua
1 cup Dry white Wine
2 teaspoon Salt
1 teaspoon Leaf Rosemary, crumbled
1/2 teaspoon Freshly ground Pepper
1 can Condensed Chicken Broth
Method for "Poulet En Casserole"
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. 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. 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 chicken 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.) 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.
Comments
Serves: 4
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