*  Exported from  MasterCook  *

                           Poulet En Casserole

Recipe By     : Family Circle "301 Splendid Casseroles", January 1976
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Broiler-fryer -- approximate
                        - I usually just use chicken
   2       tb           Vegetable oil
   2       tb           Butter
   2       cl           Garlic -- minced
  12                    Whole white onions -- peeled
  12       sm           White potatoes -- pared
   4       lg           Carrots -- pared and quartered
   1       c            Dry white wine
   2       ts           Salt
   1       ts           Leaf rosemary -- crumbled
     1/2   ts           Freshly ground pepper
   1       cn           Condensed chicken broth

  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.

  Heat oil and butter with the minced garlic in a 12 cup flame proof
  casserole or a large kettle. Brown chicken in the hot fat; remove.

  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.)

  Bake in moderate oven (350°F) 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.
 

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