Poulet En Casserole -

1 x

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

2. Heat oil and butter or margarine with the minced garlic in a

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

4. Source: Family Circle "

301 Splendid Casseroles", January