Poulet en Casserole

Name: Poulet en Casserole
Yield: 4 servings
Ingredients: Salt and freshly ground black pepper; ¼ cup cold water; 1 frying chicken (2½ to 3 pounds), cut up; 2 tablespoons butter, melted; 8 potato balls; 4 small white onions; ¼ pound salt pork, diced; 1 chicken liver; 1 tablespoon cornstarch; ¼ pound mushrooms, halved if large; ⅓ cup dry white wine; 1 teaspoon tomato paste; 1 cup Chicken Stock; 4 carrots, roughly cut

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 frying chicken (2½ to 3 pounds), cut up
2 tablespoons butter, melted</

Stew
Gluten-free

Method

Preheat oven to moderate (325°F.).
Wipe the chicken and brown on all sides in the melted butter in a saucepan. Remove the chicken to a heavy casserole.
Brown the salt pork and the liver in the saucepan. Remove the liver, dic