Poulet En Casserole

Name: Poulet En Casserole
Cook time: P1H
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: broiler fryers; vegetable oil; butter; garlic; white onion; potatoes; carrots; white wine; salt; rosemary leaves; black pepper; chicken broth

Submitted by ksch

YIELD

4 servings

PREP

30 min

COOK

1 hrs

READY

1 hrs

Ingredients

EACH BROILER FRYERS *

TABLESPOONS VEGETABLE OIL

TABLESPOONS BUTTER
or margarine

CLOVES GARLIC
peeled and minced

EACH WHITE ONION
chopped

EACH POTATOES
pared, white

EACH CARROTS
pared and quartered

CUP WHITE WINE
dry *

TEASPOONS SALT

TEASPOON ROSEMARY LEAVES
crumbled

TEASPOON BLACK PEPPER
freshly ground

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.