*  Exported from  MasterCook  *
                            POULET EN CASSEROLE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       ea           Broiler-fryer (about 3 lbs)
    1       x            (I usually just use chicken
    2       T            Vegetable oil
    2       T            Butter or margarine
    2       ea           Cloves garlic, minced
   12       ea           Whole white onions, peeled
   12       ea           Small white potatoes, pared
    4       ea           Large carrots, pared and qua
    1       c            Dry white wine
    2       t            Salt
    1       t            Leaf rosemary, crumbled
      1/2   t            Freshly ground pepper
    1       cn           Condensed chicken broth
   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;
   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
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