Name: Poulet En Casserole
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

The word of the Father by whom all time was created was made flesh and born in time for us. He without whose divine permission no day completes its course, wished to have one of those days for His human birth. In the bosom of His Father He existed before all the cycles of the ages. Born of an earthly mother, He entered on the course of the years on that very day. The maker of man became man that He ruler of the stars might be nourished at the breast, that He the bread might be hungry, that He the fountain might thirst, that He the light might sleep, that He the way might be wearied in the journey, that He the truth might be accused by false witnesses, that He the judge of the living and the dead might be brought to trial by a mortal judge, that He justice itself might be condemned by the unjust, that He discipline personified might be scourged with a whip, that He the foundation might be suspended on a cross, that He courage incarnate might be weak, and He security itself might be wounded, and He life itself might die.

Augustine

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

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