Poulet en Cocotte

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Chicken casserole



  1. Rub inside of chicken with salt, tarragon and pepper.
  2. In range top casserole large enough to hold chicken comfortably, brown chicken in 3 tbsp margarine and the oil, turning carefully to avoid breaking skin.
  3. Meanwhile in covered medium saucepan, boil onions in water to cover for 5 minutes.
  4. Drain; set aside.
  5. In same saucepan boil potatoes in water to cover 2 minutes, drain.
  6. Remove chicken and add onions and potatoes to the casserole; sauté, stirring gently to scrape up brown bits from bottom, until vegetables are lightly browned.
  7. Return chicken to casserole.
  8. Combine tomato juice, bay leaf, parsley and thyme; pour over chicken.
  9. Cover tightly.
  10. Bake in preheated 325°F oven 45 minutes.
  11. Meanwhile in small skillet sauté mushrooms in remaining 2 tbsp margarine until lightly browned; add, with artichoke hearts, to chicken mixture.
  12. Cover tightly; bake 45 minutes longer or until chicken is tender.