Poulet en Cocotte

Description

Chicken casserole

Ingredients

• 1 roasting chicken (4 lb.) washed and dried
• 12 small new potatoes, peeled
• ½ tsp each salt and tarragon
• water
• ¼ tsp fresh pepper
• ¾ cup tomato juice
• 5 tbsp margarine, divided
• 2 tbsp chopped parsley
• 2 tbsp oil
• ¼ tsp thyme
• 1 bay leaf
• 8 oz mushrooms
• 12 small white onions, blanched and peeled
• 1 cup artichoke hearts

Directions

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.