0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Vegetables French Poultry 4 Servings

INGREDIENTS

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

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus is faithful. Who can you trust so fully?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?