Ingredients
1 each broiler-fryer (about 3 lbs)
1 (i usually just use chicken
2 tbsp vegetable oil
2 tbsp butter or margarine
2 each cloves garlic, minced
12 each whole white onions, peeled
12 each small white potatoes, pared
4 each large carrots, pared and qua
1 cup dry white wine
2 tsp salt
1 tsp leaf rosemary, crumbled
1/2 tsp freshly ground pepper
1 can condensed chicken broth
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 string. 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. 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 chiken 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. (I usually serve over hot steamed
rice.) Serves 4. Source: Family Circle "301 Splendid Casseroles",
January 1976
Servings: 4 servings
Poulet En Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Poultry
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We hope you enjoy this Poulet En Casserole recipe.
