Poulet En Casserole
Yield
4 servingsPrep
30 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
broiler fryers
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
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 |
|
| 237 | ml |
white wine
dry |
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
rosemary leaves
crumbled |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1 | can |
chicken broth
condensed |
*
|
Directions
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.
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.
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.)
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.
