Saturday, January 28, 2006

Country-Style Chicken (Pouleten Cocotte a la Paysanne)

Country-Style Chicken (Pouleten Cocotte a la Paysanne)


3-4 pound chicken
3 tablespoon margarine or butter
1 can (10 oz) condensed chicken broth
1 teaspoon Salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves
8 medium carrots, cut into fourths
2 small whole onions
4 medium turnips, cut into fourths
1/2 cup dry white wine or water
2 tablespoon cold water
1 tablespoon cornstarch

Fold chicken wings across back with tips touching; tie drumsticks to tail.
Heat margarine in Dutch oven until melted.Cook chicken in margarine until
brown on all sides, 20 to 30 minutes. Pour broth over chicken; sprinkle
salt, pepper and thyme. Cover an cook in 375 degree oven until thickest
pieces of chicken are done, about 1 to 1 1/2 hours.

Remove chicken and vegetables to warm platter; remove string. Keep chicken
warm. Heat broth to boiling; stir in wine or water, Mix 2 tablespoons water
with cornstarch; stir into pot. Heat to boiling stirring constantly, Boil
and stir one minute; skim fat. Serve sauce with chicken.

Yield: 8 servings

** Exported from Now You're Cooking! v5.66 **

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