Free Recipe Poulet En Casserole
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Ingredients for Poulet En Casserole Recipe
1 Broiler-fryer (about 3 lbs)
(I usually just use chicken
2 tb Vegetable oil
2 tb Butter or margarine
2 Cloves garlic, minced
12 Whole white onions, peeled
12 Small white potatoes, pared
4 Large carrots, pared and qua
1 c Dry white wine
2 ts Salt
1 ts Leaf rosemary, crumbled
1/2 ts Freshly ground pepper
1 cn Condensed chicken broth
Poulet En Casserole Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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