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Poulet En Casserole

 

14

Yield

4

servings

Prep

30

min

Cook

1

hrs

Ready

1

hrs

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 each broiler fryers
*
2 tablespoons vegetable oil
2 tablespoons butter
or margarine
2 cloves garlic
peeled and minced
12 each white onion
chopped
12 each potatoes
pared, white
4 each carrots
pared and quartered
1 cup white wine
dry
*
2 teaspoons salt
1 teaspoon rosemary leaves
crumbled
½ teaspoon black pepper
freshly ground
1 can chicken broth
condensed
*

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 strings.

  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. Sauté 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.)

  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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1577g (55.6 oz)
Amount per Serving
Calories 91014% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 1453mg 61%
Total Carbohydrate 62g 62%
Dietary Fiber 20g 80%
Sugars g
Protein 38g
Vitamin A 209% Vitamin C 150%
Calcium 28% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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