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Poulet en Cocotte

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Description Edit

Chicken casserole

Ingredients Edit

Directions Edit

  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.

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