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

Yield

4 servings

Prep

30 min

Cook

1 hrs

Ready

1 hrs

Ingredients

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	*

Low Cholesterol, Trans-fat Free, High Fiber

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.