Poulet en casserole

Yield: 4 Servings

Ingredients:

1 ea Broiler-fryer (about 3 lbs)
1 x (I usually just use chicken
2 tb Vegetable oil
2 tb 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 ts Salt
1 ts Leaf rosemary crumbled
1/2 ts Freshly ground pepper
1 cn Condensed chicken broth

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 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