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Poulet En Casserole

  Broiler fryer chicken 1
  Vegetable oil 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Whole white onions 12 , peeled
  White potatoes 12 Small, pared
  Carrots 4 Large, pared and quartered
  Dry white wine 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Rosemary leaf 1 Teaspoon, crumbled
  Freshly ground pepper 1⁄2 Teaspoon
  Canned condensed chicken broth 10 3⁄4 Ounce (1 can)

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 large skillet or an electric slow cooker with a browning unit. 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 pan and bring to boiling, scraping up all the cooked-on juices from bottom of pan; stir in chicken broth; place chicken in slow cooker; surround with browned vegetables and sauce; cover.
4 Cook on low (190° to 200°) 10 hours, or on high (290° to 300°) 6 hours, or until chicken is tender.

Recipe Summary

Slow Cooked

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Poulet En Casserole Recipe