Poulet en Casserole

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


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


  1. Preheat oven to moderate (325°F.).

  2. Wipe the chicken and brown on all sides in the melted butter in a saucepan. Remove the chicken to a heavy casserole.

  3. Brown the salt pork and the liver in the saucepan. Remove the liver, dice it, and reserve.

  4. Add the onions, potatoes and carrots and brown on all sides. Add the mushrooms and cook for two minutes longer. Blend in the tomato paste, stock and wine. Bring to a boil and pour over the chicken.

  5. Cover the chicken with aluminum foil and the casserole cover. Bake for thirty minutes, or until tender.

  6. Blend the cornstarch with the water and add to the casserole, stirring. Simmer for one minute. Season with salt and pepper to taste. Serve in the casserole. Garnish with the reserved chicken liver.

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