Poulet En Cocotte

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[edit] Description

[edit] Ingredients

• 1 roasting Chicken (4 lb.) washed and dried
• 12 small new potatoes, peeled
• 1/2 tsp. each salt and tarragon
• water
• 1/4 tsp. fresh pepper
• 3/4 c. tomato juice
• 5 Tbs. margarine, divided
• 2 Tbs. chopped parsley
• 2 Tbs. oil
• 1/4 tsp. thyme
• 1 bay leaf
• 8 oz. Mushrooms
• 12 small white onions, blanched and peeled
• 1 c. artichoke hearts

[edit] 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 Tbs. 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 degrees oven 45 minutes.
11. Meanwhile in small skillet sauté Mushrooms in remaining 2 Tbs. margarine until lightly browned; add, with artichoke hearts, to Chicken mixture.
12. Cover tightly; bake 45 minutes longer or until Chicken is tender.