Poulet En Casserole

Recipe Ingredients

1		Broiler-fryer - (about 3 lbs)
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Butter or margarine
2		Garlic - minced
12		White onions - peeled
12		White potatoes - pared (small)
4		Carrots - pared and qua (large)
1 cup	237ml	Dry white wine
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Leaf rosemary - crumbled
1/2 teaspoon	2.5ml	Freshly ground pepper
1		Condensed chicken broth

Recipe Instructions

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 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.)

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.)

Source:
Family Circle "301 Splendid Casseroles", January 1976

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